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This classic cheese, produced in eastern Switzerland, dates back to the time of Charlemagne. Traditionally made from unpasteurized whole cows’ milk, appenzeller is characterized by its straw color and the few tiny holes in the body of the cheese. It ripens in three to four months, and has a delicate and fruity flavor as a result of the wine or cider “wash” it receives during its curing. It is described as “extra” when it has been aged for six months.
Appenzell rasskase
This is a reduced-fat version that has a sharper taste.
Emmenthaler and gruyere
These are other widely available, hard, appenzeller-type cheeses. Swiss tilsit also bears some resemblance to appenzeller.
Appenzeller is appropriate for table use, as well as for grilling and melting.
Appenzeller, 1 oz. (28g)
Calories: 110
Protein: 7.3g
Carbohydrate: 0.44g
Total Fat: 8.8g
Fiber: 0.0g
*Good source of: Calcium (156mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2004.