Appenzeller Cheese


Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.


Translations: Appenzeller Siers, Appenzeller Sūriai, Appenzeller Brânză, Appenzeller sira, Appenzeller kaas, Appenzeller पनीर, Queijo Appenzeller, Швейцарский сыр, Appenzeller Τυρί, Appenzeller الجبن, Appenzeller 치즈, Appenzeller sýrem, Appenzeller Keju, 阿彭策尔奶酪, Formatge Appenzeller, Appenzeller Sir, Appenzeller syrom, Appenzeller formaggio, Appenzeller גבינה, Appenzeller Ost, Апенцелер сир, アッペンツェラーチーズ, Appenzeller fromage, Appenzeller Käse, Appenzeller ost, Queso Appenzeller, Швейцарський сир, Appenzeller Juusto, Appenzeller сирене

Tasting Notes

Substitutes: Emmental, Gruyere, Raclette



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