Alan Davidson

Appenzell

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Appenzell (or Appenzeller) a Swiss cheese which takes its name from the Canton of Appenzell and has an exceptionally long history. Some authorities believe that it can be traced back to the 8th century ad.

Appenzell is made from whole unpasteurized milk by a process similar to that used for Gruyère and Emmental. But before being left to mature the rind is washed with spiced white wine or cider. It comes in a small wheel shape, weighing about 6 to 10 kg (15 to 22 lb); has a brownish rind and a golden-yellow interior with some small holes or ‘eyes’; is firm but elastic in texture; and has a flavour which develops from mildly fragrant to moderately strong as the cheese ages.