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Switzerland · Cow’s milk · ENTRY 05

Appenzeller

Spicy, fruity and herby, shaped by its ageing wash. Firm and supple.

Origin
Appenzell · Cow’s milk · Pressed cheese
Texture
Firm and supple
AT A GLANCE

The cheese at a glance

Spicy, fruity and herby, shaped by its ageing wash.

Milk
Cow’s milk
Family
Pressed cheese
Intensity
Strong
01
BEFORE SERVING OR COOKING

Prepare it well, without the jargon

Take out 30–45 minutes before tasting and cut only what you need to preserve the cheese.

IN PRACTICE, STEP BY STEP
  1. Inspect the cheese and rind before cutting: remove only packaging, wax or a rind identified as inedible. Natural rinds can often remain.
  2. Take only the amount you need out of the fridge. Cheese for tasting benefits from warming slightly; for a sauce, grate or finely slice so it melts without overheating.
  3. Use a clean, suitable knife: a thin blade for soft cheese, a sturdy knife or grater for hard cheese. Promptly refrigerate the remainder.
TERMS TO KNOW
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Thinly slice
cut into thin slices or strips as evenly as possible.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
02
WHEN HEATED

How it behaves in cooking

Melts and browns very well; a little is enough in sauce.

AvoidAvoid high heat: grate or finely slice, then melt gradually to keep a smooth texture.

SÈVE MINI-RECIPE · STEP BY STEP

Appenzeller spätzli gratin

Total time · 25 min2 people

BEFORE YOU START

Weigh, grate or cut cheese before turning on the heat. Even cutting promotes uniform melting and prevents unnecessary prolonged cooking.

RECIPE GUIDANCE10 minutes210 °C
INGREDIENTS
  • 120 g Appenzeller
  • 300 g cooked spätzli
  • 1 onion
  • 10 cl cream
  • chives
  1. 1

    Sauté sliced onion until lightly browned.

  2. 2

    Mix spätzli with cream, half the grated cheese and onion.

  3. 3

    Top with remaining Appenzeller and brown in the oven for 10 minutes at 210 °C.

HOW TO TELL WHEN IT IS READY

Watch the final minutes: cheese should be melted or lightly golden, never split into a pool of fat.

TERMS EXPLAINED
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Thinly slice
cut into thin slices or strips as evenly as possible.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
03 · GOOD PAIRINGS

What to pair it with

potatooniondark breadapplebeer
04 · SIMPLE IDEAS

Where to use it

fonduegratinspätzlisavoury tart