We continue our winter hibernation, but bring you this cold-weather cheese from Switzerland today. Enjoy!
Maybe it has something to do with temperatures that can’t seem to climb above freezing around here, but I’m still craving hearty mountain cheeses. Appenzeller, another Swiss classic from Rolf Beeler, is a semi-firm cow’s milk cheese brined in a centuries-old secret blend of herbs, wine and liquor. Remarkably smooth, ideally suited for melting (think fondue), the Appenzeller has a sweet, fruity flavor and supple bite, with a spicy aftertaste. The buttery cheese has a few characteristic large holes and a hard reddish-orange rind.
Appenzeller is ideal for cooking, or serve on a cheeseboard with sausages and bread. I layered thinly sliced Appenzeller with stone ground mustard and Pinot Grigio salami on a wheat baguette, served with cornichons on the side. Perfect for a slightly gourmet, yet still hearty, Super Bowl appetizer. Enjoy with beer of course (a German bock would be nice), or pinot gris.
Check out this travelogue from Appenzell for a look at the cows responsible for this wonderful cheese.
— originally posted 1/27/09