AAppenzeller cheese is a type of cheese that originates from the Appenzell region of Switzerland. It is made from cow’s milk that is cultured with thermophilic and mesophilic bacteria, as well as propionic shermanii, which gives the cheese its characteristic holes and nutty flavor. The cheese is aged for at least three months, during which it is washed with a special brine that contains herbs, wine, and spices. This creates a distinctive orange-red rind and a complex aroma.
To make Appenzeller cheese at home, you will need the following ingredients and equipment:
• 4 gallons of milk (not ultra-pasteurized), preferably low-fat or partially skimmed
• 1/4 tsp Thermo B culture (use 1/8 tsp for raw milk)
• 1/16 tsp propionic shermanii
2.5 ml single strength liquid rennet (use 1.75 ml for raw milk)
• Cheese salt
• 1/2 tsp calcium chloride (for pasteurized milk)
• A special rub for the rind (see step 9 below)
• A good thermometer
• A knife to cut the curds
• A spoon or ladle to stir the curds
• A large hard cheese mold
• Butter muslin
• Weights or a cheese press
• A draining mat
The basic steps for making Appenzeller cheese are as follows:
- Heat the milk to 90°F and add the cultures. Let the milk ripen for 60 minutes.
2. Add the rennet and let the milk coagulate for 30 minutes. Cut the curd into 1/4 inch cubes and let them heal for 5 minutes.
3. Slowly heat the curds to 102°F, stirring gently to prevent matting. Cook the curds for 30 minutes, then drain off some whey and add hot water to bring the temperature to 116°F. Cook the curds for another 30 minutes, stirring frequently.
4. Drain the curds in a butter muslin-lined colander and press them lightly to form a mass. Cut the mass into slabs and stack them on top of each other, flipping them every 15 minutes for an hour.
5. Cut the slabs into smaller pieces and place them in a large hard cheese mold lined with butter muslin. Press the cheese at 10 lbs for 15 minutes, then flip and redress the cheese. Press at 20 lbs for 30 minutes, then flip and redress again. Press at 40 lbs for 12 hours, flipping and redressing every few hours.
6. Remove the cheese from the mold and peel off the cloth. Place the cheese on a draining mat and dry-salt it with cheese salt, rubbing it all over the surface. Repeat this process for three days, turning the cheese twice a day.
7. Place the cheese in an aging box or a ripening cave at 52-56°F and 85-90% humidity. For the first two weeks, wash the cheese every other day with a brine solution (1 tbsp of salt dissolved in a cup of water) mixed with a pinch of bacteria linens. This will create the orange-red rind and prevent unwanted molds from growing. After two weeks, reduce the washing frequency to once or twice a week until the cheese is fully aged.
8. Age the cheese for at least three months, turning it regularly and wiping off any excess moisture or mold. The longer you age it, the more complex and intense the flavor will become.
You can also browse other cheese-making recipes on our website.
