Appenzeller cheese

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Mountain Appenzella at Bexley Farmers' market

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.

The cheese can be obtained online from Backhaus.

See also

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
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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