Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.
Appenzeller cheese is a form, unpasteurised cows' 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 mature, which flavours and preserves the cheese whilst promoting the formation of a rind.
The cheese weighs between 5.5 and 7.5 kg and is about 7-10 cm thick, with a diameter of 30-35 cm. It is straw-coloured, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged. Three types are sold:
Classic. Aged three to four months. The wheels are wrapped in a silver label.
Surchoix. Aged four to six months. Gold label.
Extra. Aged six months or longer. Black label.
- Appenzell apéritif - A recipe for cheese on toast using Appenzeller cheese, pears and ham.
- Appenzelleri (Appenzell Pork) - A recipe from Appenzell in north-east Switzerland
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Appenzeller cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Appenzeller cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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