Appenzell cheese

Appenzell cheese

Appenzeller Käse is a Swiss cheese speciality from the Appenzeller Land region, which has been produced for over 700 years and cultivated with a secret herbal recipe. This semi-soft semi-hard cheese is made from natural, strong raw milk. The cows receive only hay and fresh herb grass, but no silage. The cheese tastes particularly good on brown bread or strong grain bread. But you can also use it very well for baking. Appenzeller cheese is offered in three different degrees of ripeness. The younger Appenzell cheese with 45 % fat in dry matter. With the silver label it has matured for three months and tastes mildly spicy. The medium Appenzell cheese with the golden label and 48% fat in dry matter is stored for 4-5 months and tastes strongly spicy. Older Appenzeller cheese is guaranteed to mature for 6 months. It is provided with a black label and tastes extra spicy. Only the best cheese loaves are used for it.

All data per 100 g:
386 kcal
2 g
25 g
32 g

Recipes with Appenzell cheese

Appenzeller onion cake
Appenzeller onion cake For Appenzeller onion cake preheat the oven to 250° C. Line baking tray with baking paper. ...
Cheese roll
Cheese roll These cheese rolls are baked with a very simple shortcrust pastry and can be prepared quickly. The cheese rolls taste especially crispy when freshly baked. ...
Minced meat cake with cabbage savoy cabbage
Minced meat cake with cabbage savoy cabbage For the minced meat cake with savoy cabbage cut a cabbage cabbage into quarters and cut out the thick middle drink. Remove the outer leaves and cut the cabbage savoy cabbage into strips. ...
Swiss fillet
Swiss fillet is filled with spicy Appenzeller cheese and baked in the oven. Preheat baking oven to 225° C. ...

(C)opyright by Marions Kochbuch