Appenzeller cheese
| Appenzeller | |
|---|---|
| Country of origin | Switzerland |
| Region | Appenzell |
| Source of milk | thermized cows' milk |
| Pasteurized | No |
| Texture | Hard |
| Aging time | 3 months or more |
| Related media on Commons | |
Appenzeller cheese (German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ⓘ) 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.