Appenzeller takes its name from the name of the canton where the cheese was first produced.
There is an Appenzell cheese with skimmed milk called ‘rässkäse’ which has 25% fat. Skimmed, the cheese can become easily bitter. The maturing process, in the past, involved brine solution for which the recipe was guarded secret, and gave the cheese a particular flavour. It wascomposed of white wine, salt, pepper and spices.
This cheese is a small wheel, slightly convex, with a diameter of 35cm, a thickness of 6 to 7cm and a weight of 6 to 8kg.
It is matured for 3 months in a cool, humid cave.
Appearance of the Appenzell cheese: even, smooth rind
Odour of the Appenzell cheese: not very developed
Texture of the Appenzell cheese: firm with elasticity
Flavour of the Appenzell cheese: fruity to very fruity.
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