Appenzeller

Also indexed as: Appenzell Rasskase

Appenzeller is a hard Swiss cheese good for table use, grilling, and melting.

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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.

The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.