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- Appenzeller_cheese abstract "Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. Three types are sold:"Classic". Aged three to four months. The wheels are wrapped in a silver label."Surchoix". Aged four to six months. Gold label."Extra". Aged six months or longer. Black label.".
- Appenzeller_cheese thumbnail Appenzeller_(cheese).jpg?width=300.
- Appenzeller_cheese wikiPageExternalLink www.appenzeller.ch.
- Appenzeller_cheese wikiPageExternalLink vol5no6.htm.
- Appenzeller_cheese wikiPageExternalLink entry?id=1141.
- Appenzeller_cheese wikiPageExternalLink WIG6U9ADM71.DTL&type=wine.
- Appenzeller_cheese wikiPageID "851652".
- Appenzeller_cheese wikiPageRevisionID "596884932".
- Appenzeller_cheese hasPhotoCollection Appenzeller_cheese.
- Appenzeller_cheese subject Category:Brined_cheese.
- Appenzeller_cheese subject Category:Cow's-milk_cheeses.
- Appenzeller_cheese subject Category:Culinary_Heritage_of_Switzerland.
- Appenzeller_cheese subject Category:Swiss_cheeses.
- Appenzeller_cheese comment "Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.".
- Appenzeller_cheese label "Appenzeller (Käse)".
- Appenzeller_cheese label "Appenzeller (kaas)".
- Appenzeller_cheese label "Appenzeller (queijo)".
- Appenzeller_cheese label "Appenzeller cheese".
- Appenzeller_cheese label "Appenzeller".
- Appenzeller_cheese label "Appenzeller".
- Appenzeller_cheese label "Formaggio appenzeller".
- Appenzeller_cheese label "Аппенцеллер (сыр)".
- Appenzeller_cheese label "アッペンツェラー".
- Appenzeller_cheese label "阿彭策爾芝士".
- Appenzeller_cheese sameAs Appenzeller.
- Appenzeller_cheese sameAs Appenzeller_(Käse).
- Appenzeller_cheese sameAs Appenzeller.
- Appenzeller_cheese sameAs Appenzeller.
- Appenzeller_cheese sameAs Keju_Appenzeller.
- Appenzeller_cheese sameAs Formaggio_appenzeller.
- Appenzeller_cheese sameAs アッペンツェラー.
- Appenzeller_cheese sameAs Appenzeller_(kaas).
- Appenzeller_cheese sameAs Appenzeller_(queijo).
- Appenzeller_cheese sameAs m.03h57n.
- Appenzeller_cheese sameAs Q620951.
- Appenzeller_cheese sameAs Q620951.
- Appenzeller_cheese wasDerivedFrom Appenzeller_cheese?oldid=596884932.
- Appenzeller_cheese depiction Appenzeller_(cheese).jpg.
- Appenzeller_cheese isPrimaryTopicOf Appenzeller_cheese.