Appenzeller cheese is classically a firm Swiss cow cheese which has been bathed in herbed white wine. We make a goat cheese version of this cheese which is bathed in white wine and herbs from our own garden. Scrumptious! Here’s a recipe leveraging the best flavors of arborio rice, onions, ham, Appenzeller and mozzarella cheese. You can use this recipe as a warm appetizer or side dish to an entree. Yummy.
400 g arborio (risotto) rice
1 tablespoon of vegetable oil, seasoned
700 ml water
300 ml white wine
150 g Appenzellergoat cheese, grated
1 egg yolk
100 g cubed mozzarella cheese
100 g raw ham
100 g bread crumbs, unseasoned
6 tablespoons of vegetable oil, seasoned
Chop the onion finely and fry gently with the rice in the vegetable fat until translucent, then add the water and white wine. Allow to simmer for approx. 20 minutes, stirring occasionally, until all liquid has been absorbed. Mix in the Appenzellercheese, allow to cool and mix with the egg yolk and
the raw ham which has been cut into small pieces. Form balls from the
rice mixture, at the same time enclose 1 cube of mozzarella. Turn the balls
first in the whisked egg, then in breadcrumbs. Fry in vegetable oil for
approx. 5 minutes until golden brown on all sides.
Preparation and cooking time: approx. 45 min.
Thanks to the Swiss Appenzeller cheese site for the recipe!