In my earlier post I started to document my attempt to make an Appenzeller style cheese. One of the things that makes this cheese unique is the rind, it is washed with a wine/herb mix that helps to give Appenzeller its flavour and its aroma. This mix is a trade secret that is known only to a select few, so my chance of asking the company and getting an answer was slim to none. I then went to the internet for research about what herbs may or may not be in the mix. I found some information that may have helped me out. Then it was time to pick a wine, this too is a trade secret so I asked on Twitter and a wine was suggested. But before I started the wash I needed to age and salt the cheese for a week. But before that I had to weigh it.
Last month we lost a member of the Much To Do About Cheese family, someone who had supported me through my decision to start making cheese, you could say he was one of my biggest fans. My family originally comes from the Austria and Hungary, so what better way to honour this person with making an Austrian Cheese. I decided on an Appenzeller, I know the Swiss say that it is theirs considering it is named after the Appenzell region of Switzerland, but the Austrians claim it as one of theirs too. So to keep harmony and neutrality in cheese land, in honour of my Grandfather, I will call this cheese Josef.
Let us begin with the recipe from Debra Amrien-Boyle’s “200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt”