Talk:Appenzeller cheese

I cut the following sentence,

"The cheese is similar to Gruyère in flavour and texture."

although it even came with reference:

[Janet Fletcher (San Francisco Chronicle, October 21, 2004). Raw milk makes this aged Swiss cheese an 'extra' special treat. "Appenzeller resembles Gruyere in texture and flavor, although Appenzeller wheels are smaller, about 20 pounds."]

Sorry, but quoting a US newspaper as authority on Swiss cheese is a bit insulting. Apart from that, it is wrong. Of course, Appenzeller and Gruyere taste somewhat similar, but only insofar as they are both typical examples of traditional hard Swiss cheeses. Simon A. 17:30, 7 November 2005 (UTC)


 * So, they "taste somewhat similar", but saying "The cheese is similar to Gruyère in flavour and texture" is "wrong", and backing it up with a quote from someone who does food journalism for a living is insulting? I am a little confused. Perhaps you should have simply added "somewhat" to the sentence in question. &mdash;Bunchofgrapes (talk) 17:55, 7 November 2005 (UTC)


 * I would disagree, Gruyere and Appenzell cheeses taste very different. Appenzell is more pungent, particularly the more mature varieties. The comparison is misleading.Jschwa1 11:12, 24 October 2007 (UTC)

Dutch knuckle cheese says it a like this type
In north country of New York State some local games make this Wpow (talk) 23:02, 2 December 2021 (UTC)