Smoked Appenzeller
The traditional Swiss Appenzeller, known for its pungent and robust natural flavor, is treated with a classic herb brine and then cold smoked over fir and beechwood. The smoking adds a deep, resinous smoke note to the natural pungency of the Appenzeller and gives it a dark brown, aromatic rind. This recipe is a tribute to the alpine smoking traditions of eastern Switzerland.
Ingredients(for 1 kg)
Instructions
Preparing Brine and Curing
12 hoursStir together white wine, herb vinegar and salt in a bowl until the salt has dissolved. Add caraway, juniper berries, bay leaves and pepper. Fully submerge the Appenzeller in the brine and marinate covered in the refrigerator for 12 hours, turning every 3–4 hours.
Drying
4-6 hoursRemove the Appenzeller from the brine and carefully pat dry with a clean cloth. Let it dry on a wire rack at a maximum of 15 °C for 4–6 hours. The surface must be completely dry and slightly tacky for the smoke to adhere optimally.
Cold Smoking
12-18 hoursCool the smoker to below 15 °C (with ice packs or smoke overnight). Mix fir and beech chips and place fir branches on the embers. Place the Appenzeller on the wire rack and cold smoke for 12–18 hours. Check the temperature every hour.
Maturing and Storage
48-72 hoursWrap the smoked Appenzeller in cheese paper and let it mature in the refrigerator for 48–72 hours. During this time the smoke notes will blend with the robust flavors of the cheese. Keeps in the refrigerator for up to 3 weeks.
Pro Tip
Place real fir branches on the smoking chips to intensify the alpine resin aroma. Keep the temperature strictly below 15 °C, as Appenzeller starts to sweat and lose fat even at slightly elevated temperatures.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.