Typical Swiss cheese from the canton of Appenzell near Lake Constance. Appenzeller is very aromatic and rich in fat, it is produced with milk from the Swiss Brown (a breed of cattle originating in Switzerland), fed in high mountain pastures. The cylindrical shapes have a diameter of about 12 inches and a thickness of 4. The weight varies from 13 to 18 pounds. The rind is orange-red; the interior, semi-hard and elastic, is straw yellow in color with small and rare eyes. During the ripening, the Appenzeller is washed, with particular care, first daily then every other day, with a mixture of white wine, cider, twelve aromatic mountain herbs, kirsch, water and salt.
Recipes made in Italy by Italians in Italian. Translated for You with Love