Английская Википедия:Appenzeller cheese

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Шаблон:Short description Шаблон:Infobox Cheese Appenzeller cheese (Шаблон:IPA-de) is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is classified as a Swiss-type or Alpine cheese.

History

Cheese from Appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282.[1] However, the manufacturing process is not mentioned and may have been rather different from today.[1] Today, about 75 dairies produce Appenzeller, each with a different recipe for their brine wash. Most of the recipes are trade secrets.[2]

Production

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.[2]

Variants

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.[3]
  • "Surchoix". Aged four to six months, strongly spicy. Gold label.[4]
  • "Extra". Aged six months or longer, extra spicy. Black label.[5]

See also

References

Шаблон:Reflist

External links

Шаблон:Commons category

Шаблон:Swiss cheeses Шаблон:Portal bar Шаблон:Authority control

  1. 1,0 1,1 Шаблон:Cite journal
  2. 2,0 2,1 Шаблон:Cite web
  3. Ошибка цитирования Неверный тег <ref>; для сносок appenzeller_classic не указан текст
  4. Шаблон:Cite web
  5. Шаблон:Cite web