A generic term for wheels of semihard to hard cheese made with cow’s milk similar to Emmental. They have a springy yellow paste with a few holes and dense, tough dry rind with traces of bloom or mould. They are made in the high mountains of Bavaria. These cheeses are made with whole milk and contain 45% fat (dry)/27% (total). The curds are cooked and pressed. They may weigh 20-50kg (44-110 lbs). There are countless numbers of these cheese, often bearing the words "alp" or "berg" as part of their name.
A truckle of hard cheese made with cow’s milk, similar to Gruyère. It has a dense, straw-coloured paste with a few pea-sized holes and an inedible, hard, wrinkled golden-brown rind which is washed with white wine or cider. It has been made in Appenzell, the north eastern canton of Switzerland for over 700 years. This ancient cheese is at its best from summer to winter, is made with raw, whole milk and has 45-50% fat (dry)/28% (total). The curds are scalded and pressed. It may be found in the following dimensions: 35 cm (12") diameter x 7.5 cm (3") deep, weighing 6-12 kg (13-26 lb). Affinage is from 3-6 months. It has a delicate smell and a rounded fruity flavour. It is very firm but not brittle.
A spiced sausage made from beef, pork and veal. Since it comes from Appenzell it is sometimes known as Appenzellerli, but is more commonly called Knackerli.
A truckle of semihard cheese made with cow’s milk, similar to Gruyère. It has a dense, straw-coloured paste with a few pea-sized holes and an inedible, hard, wrinkled darkish brown rind which is washed with white wine or cider. This cheese is made with raw, skimmed milk and has 38% fat (dry), 20% fat (total). The curds are scalded and pressed. Affinage is from 4-6 months. It has a delicate smell and a sharp flavour.
