Appenzeller cheese

cheese made in Switzerland

In the Vinony graph

Within Vinony's link graph, Appenzeller cheese is referenced by 37 other articles, and connects out to Switzerland, milk and cattle.

Vinony files it under Cow's-milk cheeses, Culinary Heritage of Switzerland and Swiss cheeses.

Its subject is documented across 35 Wikipedia language editions.

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

Wikidata facts

Subclass of: Swiss cheeses
Country of origin: Switzerland
Material used: cow's milk
Mass: 8
Official website: www.appenzeller.ch/en
Image: App product 0043.jpg

Show 3 more facts

Commons category: Appenzeller (cheese)
color: orange
shape: wheel

Sources (2)

via Wikidata · CC0

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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.