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Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.〔 The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Three types are sold: *"Classic". Aged three to four months, mildly spicy. The wheels are wrapped in a silver label.〔 *"Surchoix". Aged four to six months, strongly spicy. Gold label. *"Extra". Aged six months or longer, extra spicy. Black label. ==See also== * Brined cheese * List of cheeses 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Appenzeller cheese」の詳細全文を読む スポンサード リンク
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