Arnold Sommerfeld

Swiss cheese from the Appenzell region

Appenzeller cheese is a traditional Swiss cheese that originates from the Appenzell region in the northeast of Switzerland. Known for its distinct flavor and aroma, Appenzeller cheese is a semi-hard cheese that has been produced for over 700 years. It is made from raw cow's milk and is characterized by its smooth texture and spicy taste.

Production

Appenzeller cheese is produced using traditional methods that have been passed down through generations. The cheese is made from raw cow's milk, which is heated and mixed with rennet to form curds. These curds are then cut, stirred, and heated again before being pressed into molds. The cheese is then aged for a period ranging from three months to over a year, depending on the desired flavor profile.

During the aging process, the cheese is regularly washed with a special herbal brine, known as "Kräutersulz," which is a closely guarded secret. This brine gives Appenzeller its characteristic spicy flavor and helps to develop its rind.

Varieties

Appenzeller cheese comes in several varieties, each with a different aging period and flavor intensity:

• Appenzeller Classic: Aged for at least three months, this variety has a mild and nutty flavor.
• Appenzeller Surchoix: Aged for four to six months, it has a stronger, more pronounced taste.
• Appenzeller Extra: Aged for six months or more, this variety is known for its intense and spicy flavor.

Culinary Uses

Appenzeller cheese is versatile and can be used in a variety of dishes. It is often enjoyed on its own as part of a cheese platter, but it also melts well, making it ideal for fondue and raclette. Additionally, it can be grated over pasta, salads, or used in sandwiches and baked dishes.

Cultural Significance

The production of Appenzeller cheese is deeply rooted in the culture and traditions of the Appenzell region. The cheese is often associated with the picturesque landscapes and pastoral lifestyle of the area. It is a symbol of Swiss culinary heritage and is celebrated in local festivals and events.

Related pages

• Swiss cheese
• Fondue
• Raclette
• Cheese production

Gallery

• 

  Appenzeller cheese

Arnold Sommerfeld

• 

  Arnold Sommerfeld portrait

• 

  Arnold Sommerfeld in 1897

• 

  Arnold Sommerfeld in Stuttgart, 1935

• 

  Arnold Sommerfeld's grave

• 

  Arnold Sommerfeld