Andy Montoya
Appenzeller is a raw, firm, pressed cooked Swiss mountain cheese with a unique flavour. It is made with raw milk from local Brown Swiss cows that graze on Alpine meadows, giving the cheese its distinct taste. The cows' diet of fresh grasses, herbs and flowers creates a highly seasoned flavour in the milk, which is then passed on to the cheese. The cheese is also treated with a mixture of wine, spices and a secret herbal brine recipe that dates back 700 years, adding to its complex, spicy character.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard |
| Taste | Spicy, nutty, herbal, sweet, savoury |
| Flavour Notes | Toasted hazelnut, fresh cream, ginger, black tea, clover, flowers, grasses |
| Fat Content | Minimum of one-quarter fat in the youngest cheese |
| Production | Raw milk, cooked and <co: 5,9,11>pressed curd |
| Rind | Washed |
| Brine | Wine, cider, a mixture of herbs, blossoms and other natural ingredients |
| Wine Pairing | Pinot Noir, Riesling |
| Cider Pairing | Hard cider |
| Gin Pairing | Gin |
| Apple Pairing | Sliced apple |
| Pear Pairing | Sliced pear |
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What You'll Learn
The cheese's unique flavour is due to the intense herbal wash
The unique flavour of Appenzeller cheese is due to several factors, one of which is the intense herbal wash. This wash is a brine curing process that each cheese wheel undergoes during maturation. The brine is made from a mixture of wine, spices, and a closely guarded secret recipe of herbs, blossoms, and other natural ingredients. It is said to include ginger, black tea, and clover, lending the cheese its distinctive spicy, herbaceous, and nutty notes.
The herbal brine is applied regularly during the ageing process, infusing the cheese with flavour in a similar way that an oak cask matures a fine wine. The small format of Appenzeller cheese means that the washed, herbal rind creates a more pronounced flavour in the paste, contributing to its reputation as a "spicy" cheese.
The intensity of the herbal wash also plays a role in the complexity of the cheese's flavour profile. As the cheese ages, its flavour intensifies and evolves. For example, a Silver label Appenzeller, aged for three months, will have a mild and savoury taste with hints of herbs and flowers, while a Purple label, aged for nine months, will exhibit more intense flavours of herbs and spices, along with a firmer texture dotted with cheese crystals.
The quality of milk used in Appenzeller production also influences its unique flavour. The cheese is made from the raw milk of Brown Swiss cows, which graze on an Alpine diet of fresh grasses, herbs, and flowers. This Alpine diet imparts enticing, highly-seasoned flavours to the milk, which are then passed on to the cheese. The combination of the intense herbal wash and the high-quality milk contributes to the complex and much-celebrated flavour of Appenzeller cheese.
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The taste of the cheese intensifies as it ages
The taste of Appenzeller cheese intensifies as it ages. This is due to the brine curing process that each cheese wheel undergoes. The brine is made from a mixture of wine, spices, and an herbal blend, which remains a closely guarded secret. The longer the cheese is left to age, the stronger the spicy character of the brine becomes.
The youngest Appenzeller cheese is a mild, one-quarter fat variety that ages a minimum of six weeks, while its more mature siblings are aged anywhere from six to eight months. At three months, the Silver label Appenzeller has a mild and savoury flavour with hints of herbs and flowers, and a supple, creamy texture.
The taste of Appenzeller continues to develop as it ages, becoming more complex and intense. After nine months, the Purple label cheese has a strong flavour of herbs and spices, and its paste is firmer and dotted with cheese crystals. The longer ageing time also affects the texture of the cheese, making it firmer and more crystalline.
The unique flavour of Appenzeller is also influenced by the quality of the milk produced by the region's Brown Swiss cows. These cows graze on an Alpine diet of fresh grasses, herbs, and flowers, which creates a highly seasoned flavour in their milk. The combination of this milk with the secret herbal brine gives Appenzeller its distinctive, robust, and spicy taste that intensifies as the cheese ages.
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Appenzeller is made from raw, robust milk
Appenzeller is a raw, firm, cow's milk cheese with a cooked and pressed curd. It is made from raw, robust milk produced by the region's Brown Swiss cows. These cows graze in the lush meadows of the Alpstein region of the Swiss Appenzell Alps, feeding on the freshest grasses, herbs, and flowers, which creates a highly seasoned flavour in their milk. The cows' Alpine diet contributes to the unique aroma, texture, and flavour of Appenzeller.
The local cheesemakers in Appenzellerland exclusively use the raw milk of these local Brown Swiss cows to make this flavoursome Swiss cheese. The milk is delivered to around 60 cheese dairies in the region twice daily by local farmers, who each have only 20 to 30 cows. This small-batch milk is then turned into Appenzeller cheese, with the fat content closely monitored by the master cheesemaker.
The process of making Appenzeller involves adding rennet to the milk and transferring the curd to round moulds for pressing. The resulting wheels are then placed in a saltwater bath for up to 36 hours. Cheesemakers then continue to care for the wheels in their cellars for another 4-5 weeks, regularly treating them with a saltwater mixture to form a natural rind.
After this initial maturation, the wheels are transferred to an official Affineur from the Appenzeller Cheese Dealers Association (AKHV). Here, the affineur washes the cheese in a secret herbal brine once or twice a week for 2 to 7 months. This brine is infused with wine, cider, and a mixture of herbs, blossoms, and other natural ingredients, lending the cheese its distinctive spicy, herbaceous, and nutty flavours.
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The cheese is produced in the Swiss mountains
Appenzeller is a pressed cooked mountain cheese crafted from raw milk sourced from local Brown Swiss cows. These cows graze in the lush meadows of the region, feasting on an Alpine diet of fresh grasses, herbs, and flowers, infusing the milk with enticing flavours. During the summer months, the cows are moved to higher elevations, a tradition still observed by herdsmen dressed in traditional costumes.
The cheesemaking process involves adding rennet to the milk and transferring the curd to round moulds for pressing. The resulting wheels are then immersed in a salt water bath for up to 36 hours. Cheesemakers carefully tend to these wheels in their cellars for another 4-5 weeks, regularly treating them with a saltwater mixture to form the natural rind.
After this initial phase, the wheels are transferred to an official Affineur from the Appenzeller Cheese Dealers Association (AKHV). Here, the magic truly happens as the affineur washes the cheese in a secret herbal brine once or twice a week for 2 to 7 months. This brine, a closely guarded recipe for 700 years, includes wine, cider, and a blend of herbs, blossoms, and other natural ingredients. It is this brine that gives Appenzeller its distinctive spicy, nutty, and herbaceous flavour profile.
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It is often paired with Swiss wines or cider
The robust and complex flavour of Appenzeller cheese, with its nutty and spicy notes, pairs well with Swiss wines and ciders. The cheese is produced in the Swiss Alps and has been crafted by local artisans for over 700 years. The unique flavour of Appenzeller comes from the diet of the region's Brown Swiss cows, which consists of fresh grasses, herbs, and flowers in the Alps. This Alpine diet infuses the milk with enticing, highly-seasoned flavours.
When it comes to beverage pairings, Appenzeller cheese is often accompanied by Swiss wines or cider. Switzerland produces a variety of wines, including common varieties like Chasselas and Pinot Noir, which offer different but complementary flavours when paired with Appenzeller. A fruity red wine, such as a Pinot Noir or a Rhône, can bring out the savoury notes in the cheese.
Cider, particularly hard cider, is also a brilliant choice to pair with Appenzeller. The crisp, refreshing nature of cider can cut through the richness of the cheese, providing a harmonious combination. The use of cider in the cheese's herbal brine also contributes to this successful pairing, as the cider notes enhance the complex flavours of the cheese.
In addition to wines and ciders, some suggest that Appenzeller cheese may also pair well with gin due to the rumoured presence of juniper, one of the commonly featured botanicals in the brine. The combination of the cheese's robust flavour and the botanical notes of gin could create an intriguing and unique pairing experience.
Whether enjoyed with a glass of Swiss wine, a crisp cider, or a bold gin, Appenzeller cheese offers a flavoursome and spicy taste that has been cherished for centuries in Switzerland and is now enjoyed worldwide.
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Frequently asked questions
Appenzeller is a raw, firm, cow's milk cheese with a cooked and
The unique taste of Appenzeller is caused by the herbal brine used in its production. The recipe for this brine is a closely guarded secret, but it is known to contain wine, cider, and a variety of herbs, blossoms, and other natural ingredients.
The flavour of Appenzeller cheese intensifies and becomes more complex as it ages. A younger cheese will have a milder, more savoury taste with hints of herbs and flowers, while an older cheese will have stronger flavours of herbs and spices, along with a firmer texture.
