Cheese story
What is Appenzeller?
A Swiss washed-rind cheese rubbed with a secret herbal brine.
Origin
Appenzell, Switzerland
Milk
cow
Board role
Bold / washed-rind
Cheese profile
Country
Switzerland
Region
Appenzell
Milk type
cow
Texture
semi-hard
Rind
washed rind
Ageing
3 to 6+ months
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: spicy, herbal, nutty, aromatic
Origin, protection and character
Appenzeller comes from Switzerland, especially Appenzell. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/AOP
Typical ageing
3 to 6+ months
How to serve Appenzeller
cheese boards, fondue blends, sandwiches
Good food matches
white wine
beer
rye bread
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
