Appenzeller cheese
Sign in to savecheese made in Switzerland
Key facts
- Country of origin
- Switzerland
- Region
- Appenzell
- Source of milk
- thermized cows' milk
- Pasteurized
- No
- Texture
- Hard
- Aging time
- 3 months or more
via Wikipedia infobox
Wikidata facts
- Subclass of
- Swiss cheeses
- Country of origin
- Switzerland
- Material used
- cow's milk
- Mass
- 8
- Official website
- www.appenzeller.ch/en
- Image
- App product 0043.jpg
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
Appenzeller cheese ( German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ) is a hard cow's-milk washed-rind cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese.
History
Excerpted from Wikipedia’s “Appenzeller cheese” article, available under the CC BY-SA 4.0 licence.