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Appenzeller cheese |
Dr. Cheese knows Everything about Appenzeller |
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INTRODUCTION - HISTORY - FARM - CREAMERY - MAKING CHEESE 1 - MAKING CHEESE 2 - LINKS
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| name of the cheese: Appenzeller cheese | ||
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Appenzeller cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged. Three types are sold: "Classic". Aged three to four months. The wheels are wrapped in a silver label. "Surchoix". Aged four to six months. Gold label. "Extra". Aged six months or longer. Black label. |
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 Queso Appenzeller Pais: Suiza Leche: vaca Textura: semimaduro Grasa: 50% |
 Fromage Appenzeller Pays: la Suisse Lait: vache Texture: demi dure Gras: 50% |
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