{"id":44645,"date":"2022-09-26T11:21:10","date_gmt":"2022-09-26T15:21:10","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=44645"},"modified":"2024-08-09T16:44:22","modified_gmt":"2024-08-09T20:44:22","slug":"one-cheese-five-ways-appenzeller","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/one-cheese-five-ways-appenzeller\/","title":{"rendered":"One Cheese Five Ways: Appenzeller"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

Produced in accordance with a 700-year-old, well-guarded recipe, this delightfully nutty Alpine cheese is a crowd-pleaser. Appenzeller is made in the northeast mountain region of Switzerland by just three dairy cooperatives, using the milk of Brown Swiss cows from 60 small dairy farms in the region. The wheels are hand-washed with an herbal brine and aged seven to 12 months. This special process imparts herbaceous, mildly spicy, and slightly mineral flavor notes.<\/p>\n\n\n\n

Appenzeller is world renowned for its smooth texture and rich, complex flavor, which is ideal for fondue or when served raclette-style atop boiled potatoes with pickled vegetables and aged meats. Serve this melty Swiss standout to friends and family and bring the comfort and joy to every holiday party.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Appenzeller and Rosemary Sables<\/a><\/h2>\n\n\n\n

Sabl\u00e9s are a classic French crumbly cookie that comes together in a pinch. Make these for a surprise savory addition to a holiday cookie tray.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Kale and Appenzeller Strata<\/a><\/h2>\n\n\n\n

This comforting breakfast or brunch casserole can be made in advance for easy entertaining. Add sweet sausage for a heartier version.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Caramel-Poached Pears Stuffed with Appenzeller and Roasted Hazelnuts<\/a><\/h2>\n\n\n\n

A delicious take on a classic winter dessert, these poached pears satisfy all the senses.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Roasted Sunchokes with Bagna C\u00e0uda and Melted Appenzeller<\/a><\/h2>\n\n\n\n

This unique and delicious dish makes an exciting addition to holiday entertaining menus. Bagna c\u00e0uda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

\u00c4lplermagronen<\/a><\/h2>\n\n\n\n

This traditional Alpine comfort food is the Swiss version of macaroni and cheese. An alternate preparation method is to cover the prepared noodles and potatoes with the cream, cheese, and spices, and bake in a casserole dish until melted and saucy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Produced in accordance with a 700-year-old, well-guarded recipe, this delightfully nutty Alpine cheese is a crowd-pleaser. Appenzeller is made in the northeast mountain region of Switzerland by just three dairy cooperatives, using the milk of Brown Swiss cows from 60 small dairy farms in the region. The wheels are hand-washed with an herbal brine and […]<\/p>\n","protected":false},"author":114,"featured_media":44646,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[27799,31],"tags":[8494,11407,929,1228,2087,2767,956,910,33869,7745,1227],"coauthors":[27988],"class_list":["post-44645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1-cheese-5-ways","category-recipes","tag-1-cheese","tag-1-cheese-5-ways","tag-alpine-cheese","tag-appenzeller","tag-cheese","tag-cooking-with-cheese","tag-one-cheese-five-ways","tag-raclette","tag-sables","tag-strata","tag-swiss-cheese"],"acf":[],"yoast_head":"\nOne Cheese Five Ways: Appenzeller - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Appenzeller is world renowned for its smooth texture and rich, complex flavor, which is ideal for fondue or when served raclette-style atop boiled potatoes with pickled vegetables and aged meats. 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