Appenzeller Juusto

Cheese in the Time of Empire: A History of Appenzeller

The Origins of a Swiss Classic

Appenzeller cheese, a hard, pungent cheese made from cow's milk, has been a staple of Swiss cuisine for centuries. The cheese is believed to have originated in the canton of Appenzell in northeastern Switzerland in the 12th century.

According to legend, the cheese was first made by a shepherd who was tending his flock on the Alps. The shepherd noticed that the milk from his cows was curdling in the heat of the sun. He collected the curds and pressed them into a mold, creating the first Appenzeller cheese.

Appenzeller's Rise to Prominence

Appenzeller cheese quickly became popular throughout Switzerland and beyond. By the 15th century, it was being exported to other European countries, including France, Italy, and Germany.

The cheese's popularity was due in part to its unique flavor and texture. Appenzeller is a hard cheese with a slightly crumbly texture. It has a strong, pungent flavor that is often described as nutty or earthy.

Appenzeller in the Modern World

Appenzeller cheese is still produced in the canton of Appenzell today. The cheese is made using traditional methods that have been passed down for generations.

Appenzeller is a versatile cheese that can be used in a variety of dishes. It can be grated over pasta or pizza, melted into fondue, or served with fruit and crackers.

The Future of Appenzeller

Appenzeller cheese is a unique and flavorful cheese that has been enjoyed for centuries. The cheese is still produced using traditional methods and is a staple of Swiss cuisine.

As the world becomes increasingly globalized, Appenzeller cheese is likely to continue to grow in popularity. The cheese's unique flavor and versatility make it a valuable addition to any cheeseboard.