| 词条 | Appenzeller cheese |
| 释义 |
| name = Appenzeller | image = Appenzeller (cheese).jpg | country = Switzerland | regiontown = | region = Appenzell | town = | source = thermized cows' milk cheese | pasteurized = no | texture = hard | aging = 3 months or more[1] | certification = }} Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland, such as the canton of Appenzell Innerrhoden, Appenzell Ausserrhoden, St. Gallen and Thurgau. 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] 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.[2] 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:
See also
References1. ^1 {{cite web |url=https://www.appenzeller.ch/assets/Uploads/product/Appenzeller-Classic-E.pdf |title=www.appenzeller.ch |format= |work= |accessdate=2015-11-01}} 2. ^1 {{cite web |url=https://www.appenzeller.ch/en |title=Home Appenzeller Käse |format= |work= |accessdate=2015-11-01}} 3. ^{{cite web |url=https://www.appenzeller.ch/assets/Uploads/product/Appenzeller-Surchoix-E.pdf |title=www.appenzeller.ch |format= |work= |accessdate=2015-11-01}} 4. ^{{cite web |url=https://www.appenzeller.ch/assets/Uploads/product/Appenzeller-Extra-E.pdf |title=www.appenzeller.ch |format= |work= |accessdate=2015-11-01}} External links{{Commons category|Appenzeller (cheese)}}
4 : Swiss cheeses|Cow's-milk cheeses|Culinary Heritage of Switzerland|Brined cheeses |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。