Appenzeller is a Swiss mountain cheese that originates in the Appenzell region of Switzerland, near the Austrian border. It is bathed in a mixture of wine, spices and salt which produces an orange rind that is semi-hard and dry. This cheese has a fairly dense texture, with a rich, nutty and tangy flavor, which ranges from smooth and mild to full and rich, depending on how long it is aged. Appenzeller is one of the three cheeses, along with Gruyere and Emmental, that is traditionally used in authentic Swiss Fondue. There are three different types of Appenzeller:

  • "Classic" - Aged 3-4 months and wrapped in silver

  • "Surchoix" - Aged 4-6 months and wrapped in gold

  • "Extra" - Aged 6+ months and wrapped in black

Country: Switzerland
Region: Appenzell
Texture: Semi-Hard
Type of Milk: Cow
Aging Time: At least 3 months
Pasteurized: No