Also indexed as: Appenzell Rasskase
Appenzeller is a hard Swiss cheese good for table use, grilling, and
melting.
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.
Varieties
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.
Buying and storing tips
A hard cheese, appenzeller can be kept tightly wrapped in the refrigerator for a month or
more.
Availability
Appenzeller is widely available in natural foods, grocery, and specialty stores.
Preparation, uses, and tips
Appenzeller is appropriate for table use, as well as for grilling and melting.
Nutritional Highlights
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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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
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any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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