How does Appenzeller cheese taste

Appenzeller - Swiss semi-hard cheese

This Swiss semi-hard cheese comes from the Appenzellerland, which lies in the northeast between Alpstein and Lake Constance. The flat hard cheese wheels made from raw cow's milk weigh an average of 6.7 kg with a diameter of 30 to 33 cm and a height of 7 to 9 cm. Depending on the variety, they ripen for 3 to 5 1/2 months and have a yellow to reddish or dark brown, natural rind under which the ivory to light yellow dough is located with a few pea-sized holes.

origin


Appenzeller has been known for over 700 years. At that time the abbots of the monastery received the cheese as a tithe levy from the farmers. Appenzeller was first mentioned in a document in 1282. Today it is produced in over 60 village dairies in the cantons of Appenzell Innerrohden and Ausserrhoden and parts of the cantons of Thurgau and St. Gallen. The cows only eat grass, herbs and hay.

season


All year round.

taste


The cheese owes its characteristic taste to the so-called herbal brine. The cheese maker rubs the rind with this liquid made from yeast, wine, salt and spices. Known only to two people, the recipe is a closely guarded secret that has been passed on from generation to generation. The young Appenzeller Classic with a maturing time of 3 to 4 months has a fine, mildly spicy taste, the 4 to 6 month old "Suchoix" is full-flavored and the guaranteed 6 months matured "Extra" is even more spicy. In addition, two lower-fat varieties are produced, a young milder and an older with a stronger aroma.

use


Appenzeller is versatile: it fits well on a cheese platter, tastes good as a topping on bread, in salads and is ideal for baking and cooking, e.g. B. for savory cakes, casseroles, soups and soufflés as well as for filling schnitzel.

Storage / shelf life


It is best to store the cheese in the original paper from the cheese counter for up to approx. 1 week in the vegetable compartment of the refrigerator at 7 to 8 ° C.

Nutritional value / active ingredients


The full-fat cheese has around 385 kcal / 100 g and contains at least 48% fat i. Tr., Absolute around 32 g / 100 g. The variants "1/4 fat" and "1/4 fat räss"
z made from partially skimmed milk have a fat content of around 18% fat i. Tr .. Appenzeller contains plenty of protein, a lot of calcium, phosphorus and zinc, but also vitamin B2 and plenty of vitamin A. Proteins help maintain muscle mass, calcium helps maintain normal bones and teeth and carries phosphorus , just like vitamin B2, contributes to normal energy-yielding metabolism. Zinc is responsible for the maintenance of normal skin and vitamin A contributes to the maintenance of normal eyesight.