Appenzeller cheese
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Key facts
- Country of origin
- Switzerland
- Region
- Appenzell
- Source of milk
- thermized cows' milk
- Pasteurized
- No
- Texture
- Hard
- Aging time
- 3 months or more
via Wikipedia infobox
~1 min read
Encyclopedic overview
Appenzeller cheese ( German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ) is a hard cow's-milk washed-rind cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese.
History
Excerpted from Wikipedia’s “Appenzeller cheese” article, available under the CC BY-SA 4.0 licence.