{"id":3716,"date":"2024-03-28T03:15:37","date_gmt":"2024-03-28T03:15:37","guid":{"rendered":"https:\/\/www.sutyo.com\/everything-you-need-to-know-about-appenzeller\/"},"modified":"2024-03-28T03:15:37","modified_gmt":"2024-03-28T03:15:37","slug":"everything-you-need-to-know-about-appenzeller","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/everything-you-need-to-know-about-appenzeller\/","title":{"rendered":"Everything You Need to Know About Appenzeller"},"content":{"rendered":"
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Appenzeller care of Emmi USA<\/p>\n<\/figcaption><\/figure>\n

Few cheeses fit the prototype of \u201cSwiss cheese\u201d in a broad sense \u2014 those with large, telltale \u201ceyes\u201d or holes, which are formed as a result of carbon dioxide bubbles released during aging \u2014 and Appenzeller is definitely one of them.\u00a0<\/p>\n

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Swiss But Not Alpine<\/h2>\n
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Hills surrounding Appenzell in Switzerland<\/p>\n<\/figcaption><\/figure>\n

While the generic term Swiss cheese doesn\u2019t come close to being able to encapsulate all the myriad cheeses made in Switzerland, neither does the term Alpine. (Stay tuned for a future installment of what makes a cheese officially Alpine.)<\/em> Often grouped in with its Alpine brothers for its Alpine-adjacent nature and similarities to cheeses such as Gruy\u00e8re and Emmenthaler, Appenzeller also has some notable differences that don\u2019t qualify it as Alpine. Read more <\/em>about Gruy\u00e8re<\/em><\/a>. <\/em>\u201cAlpine cheese can only be produced at a certain altitude and in the summer months,\u201d says Pirmin Baumann, Head of Quality Management for SO Appenzeller K\u00e4se GmbH<\/a>, the trade association dedicated to the standards and promotion of Appenzeller. \u201cThe Appenzeller production area is clearly defined and is limited to the cantons of Appenzell, St. Gallen, and Thurgau,\u201d says Baumann, \u201chowever, these are not in the Alpine area.\u201d One producer of Appenzeller characterizes its landscape as \u201chilly\u201d rather than mountainous.<\/p>\n

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What is Appenzeller and How Is it Made?<\/h2>\n
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Cows in Appenzell<\/p>\n<\/figcaption><\/figure>\n

But enough about what it isn\u2019t, let\u2019s dive into what it is. To start, it is worthy of your attention: \u201cAppenzeller is totally snackable and beautifully meltable,\u201d says Hannah Howard<\/a>, cheese expert and author based in Frenchtown, NJ. \u201cIt\u2019s approachable enough for cheese newbies and complex enough for cheese nerds; like all artisan cheeses, Appenzeller is unique because it reflects the unique place where it is crafted.\u201d<\/p>\n

Appenzeller, while not technically an Alpine cheese, does enjoy AOP name protected status in Switzerland, which governs in which specific pockets it can be made. Learn more about <\/em>geographical indication names<\/em><\/a>.<\/em> Similar to some Alpine cheeses, Appenzeller is a raw, firm, cow\u2019s milk cheese with a cooked and pressed curd<\/strong>. Also like its Alpine brethren, Appenzeller has a washed rind<\/strong>.<\/p>\n

Beyond that, however, there are important aspects that differentiate it. The brine used to wash and cure Appenzeller includes a significant herbal element, which may differ from producer to producer, but all are well-kept secret recipes purportedly only known by a few people at a time and passed down among generations, making it also one of the most recipe-protected cheeses in the world. As a much smaller format cheese than certain Alpines\u2014 the Gruy\u00e8re to Appenzeller ratio by weight is about 5 to 1 \u2014 the washed, herbal rind creates more of a pronounced flavor in the paste itself, causing it to frequently be dubbed \u201cspicy.\u201d Appenzeller is made year round, and therefore not dependent upon alpage<\/em><\/a>, the practice of allowing cows to free graze on Alpine pastures of a certain altitude, the herbal brine creating its flavor more so than the seasonal quality of the milk.<\/p>\n

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History of Appenzeller<\/strong><\/h2>\n
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Flowers and herbs growing in Appenzell region<\/p>\n<\/figcaption><\/figure>\n

Appenzeller is one of the oldest known cheeses not only in Switzerland, but worldwide, with recorded references dating back over 700 years. While specific details regarding its recipe and process don\u2019t begin until sometime later, it is probable that early cheeses deemed Appenzeller\u00a0weren\u2019t quite what we know of Appenzeller now, as washing of the rind is attributed to French monks in the 16th century, and the utilization of herbs to further the flavor of the brine may be even later still.<\/p>\n

The Appenzeller trade association was formed in 1942, and the AOC established in 1981. Currently, more than 40 cheesemakers and over 800 dairies contribute to its production.<\/p>\n

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Appenzeller Tasting Notes<\/h2>\n
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Appenzeller purple label<\/p>\n<\/figcaption><\/figure>\n

Appenzeller includes several different age expressions, classified by different color labels, ranging from a minimum of three, to nine or more months of aging. (Silver, Gold, Black, and Purple, in order from youngest to oldest.) The intensity of the flavor of these cheeses increases with age, and the older Appenzellers can often form crunchy tyrosine crystals. Other Appenzeller expressions also include an organic selection, (Green) an ancient recipe made from skimmed milk, (Brown) and an enriched recipe made with additional cream (White).<\/p>\n

Regardless of age statement, it\u2019s hard to find a description of Appenzeller that doesn’t call out its especially herbaceous and spicy nature. \u201cIt has a robust smoothness, a savory and sweet depth, and notes of toasted hazelnut, fresh cream, and all those aromatic herbs,\u201d says Howard. Emmi<\/a>, one of the producers of Appenzeller highlights its \u201cherbal spiciness, suggesting ginger, black tea, and clover.\u201d (Are any of these hints about the brine?) Farmstead <\/a>Cheeses and Wines<\/a> deems Appezeller\u2019s nature \u201crobust, rich, and complex, including herbaceousness, and savory notes of flowers and grasses.\u201d<\/p>\n

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Appenzeller Pairings<\/h2>\n
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Wine, cider and gin pairings for Appenzeller<\/p>\n<\/figcaption><\/figure>\n

Because of its savory nature and exceptional meltability, Appenzeller can function like an Alpine cheese \u2014 fondue, grilled cheese, and mac and cheese are all excellent uses for Appenzeller, which contributes a bold and spicy touch. Perfect pairings also follow suit: ham, pickles, and potatoes are recommended for an ooze of melted Appenzeller.<\/p>\n

On the beverage side, it\u2019s sometimes hard to remember that Switzerland makes wine (they don\u2019t export much of it,) so common Swiss varieties like chasselas and pinot noir offer different, but equally successful takes on a wine pairing, or else a crisp, hard cider can also brilliantly wash down a hearty, Appenzeller-fueled dish. As juniper is also rumored to be one of the commonly featured botanicals in the brine, it might be a cheese that also welcomes a bolt of gin<\/a>. A few to try: The Seeker Pinot Noir<\/a>, (2023 NYIWC Double Gold) McKenzie\u2019s Original Hard Cider<\/a>, (2023 NYIBC Gold) and Dented Brick Distillery Barrel Finished Gin<\/a>. (2023 NYISC Gold)<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Appenzeller care of Emmi USA Few cheeses fit the prototype of \u201cSwiss cheese\u201d in a broad sense \u2014 those with large, telltale \u201ceyes\u201d or holes, which are formed as a result of carbon dioxide bubbles released during aging \u2014 and Appenzeller is definitely one of them.\u00a0 \u00a0 Swiss But Not Alpine Hills surrounding Appenzell in … Okumaya devam et “Everything You Need to Know About Appenzeller”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3716","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3716"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3716\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}