Back Appenzeller (Käse) ALS اپينزيلير تشيس (جبنه) ARZ Appenzeller Breton Apencelski sir BS Appenzeller Catalan Appenzeller Czech Appenzeller (Käse) German Appenzeller Spanish Appenzeller Basque پنیر اپانزلر Persian
| Appenzeller | |
|---|---|
.jpg) | |
| Country of origin | Switzerland |
| Region | Appenzell |
| Source of milk | thermized cows' milk |
| Pasteurized | No |
| Texture | Hard |
| Aging time | 3 months or more[1] |
 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.
- ^ "www.appenzeller.ch" (PDF). Archived from the original (PDF) on 2015-12-01. Retrieved 2015-11-01.