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APPENZELLER
This classic cheese, produced in eastern Switzerland, dates back to the time of Charlemagne. Traditionally made from unpasteurized whole cows’ milk, appenzeller is characterized by its straw color and the few tiny holes in the body of the cheese. It ripens in three to four months, and has a delicate and fruity flavor as a result of the wine or cider “wash” it receives during its curing. It is described as “extra” when it has been aged for six months.
Varieties
Appenzell rasskase
This is a reduced-fat version that has a sharper taste.
Emmenthaler and gruyere
These are other widely available, hard, appenzeller-type cheeses. Swiss tilsit also bears some resemblance to appenzeller.
Preparation, uses, and tips
Appenzeller is appropriate for table use, as well as for grilling and melting.
Nutritional Highlights
Appenzeller, 1 oz. (28g)
Calories: 110
Protein: 7.3g
Carbohydrate: 0.44g
Total Fat: 8.8g
Fiber: 0.0g
*Good source of: Calcium (156mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
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