Arnold Sommerfeld: Difference between revisions

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Swiss cheese from the Appenzell region

Appenzeller cheese is a traditional Swiss cheese that originates from the Appenzell region in the northeast of Switzerland. Known for its distinct flavor and aroma, Appenzeller cheese is a semi-hard cheese that has been produced for over 700 years. It is made from raw cow's milk and is characterized by its smooth texture and spicy taste.

Production

Appenzeller cheese is produced using traditional methods that have been passed down through generations. The cheese is made from raw cow's milk, which is heated and mixed with rennet to form curds. These curds are then cut, stirred, and heated again before being pressed into molds. The cheese is then aged for a period ranging from three months to over a year, depending on the desired flavor profile.

During the aging process, the cheese is regularly washed with a special herbal brine, known as "Kräutersulz," which is a closely guarded secret. This brine gives Appenzeller its characteristic spicy flavor and helps to develop its rind.

Varieties

Appenzeller cheese comes in several varieties, each with a different aging period and flavor intensity:

Appenzeller Classic: Aged for at least three months, this variety has a mild and nutty flavor.
Appenzeller Surchoix: Aged for four to six months, it has a stronger, more pronounced taste.
Appenzeller Extra: Aged for six months or more, this variety is known for its intense and spicy flavor.

Culinary Uses

Appenzeller cheese is versatile and can be used in a variety of dishes. It is often enjoyed on its own as part of a cheese platter, but it also melts well, making it ideal for fondue and raclette. Additionally, it can be grated over pasta, salads, or used in sandwiches and baked dishes.

Cultural Significance

The production of Appenzeller cheese is deeply rooted in the culture and traditions of the Appenzell region. The cheese is often associated with the picturesque landscapes and pastoral lifestyle of the area. It is a symbol of Swiss culinary heritage and is celebrated in local festivals and events.

Related pages

Gallery

Appenzeller cheese

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-= Arnold Sommerfeld =
+{{short description|Swiss cheese from the Appenzell region}}
+{{Cheese}}
-'''Arnold Johannes Wilhelm Sommerfeld''' (5 December 1868 – 26 April 1951) was a German theoretical physicist who made significant contributions to the development of quantum theory and atomic physics. He is renowned for his work on the fine-structure constant and for mentoring many students who went on to become prominent physicists.
+'''Appenzeller cheese''' is a traditional [[Swiss cheese]] that originates from the [[Appenzell]] region in the northeast of [[Switzerland]]. Known for its distinct flavor and aroma, Appenzeller cheese is a semi-hard cheese that has been produced for over 700 years. It is made from raw cow's milk and is characterized by its smooth texture and spicy taste.
-== Early Life and Education ==
+==Production==
-Sommerfeld was born in [[Königsberg]], [[Prussia]], which is now [[Kaliningrad]], [[Russia]]. He studied mathematics and physical sciences at the [[University of Königsberg]], where he received his doctorate in 1891. His doctoral thesis was on the topic of potential theory, a branch of mathematical physics.
+Appenzeller cheese is produced using traditional methods that have been passed down through generations. The cheese is made from raw cow's milk, which is heated and mixed with rennet to form curds. These curds are then cut, stirred, and heated again before being pressed into molds. The cheese is then aged for a period ranging from three months to over a year, depending on the desired flavor profile.
-== Academic Career ==
+During the aging process, the cheese is regularly washed with a special herbal brine, known as "Kräutersulz," which is a closely guarded secret. This brine gives Appenzeller its characteristic spicy flavor and helps to develop its rind.
-After completing his doctorate, Sommerfeld worked as an assistant to [[Felix Klein]] at the [[University of Göttingen]]. During this time, he developed his interest in applied mathematics and theoretical physics. In 1906, he was appointed as a professor of theoretical physics at the [[University of Munich]], a position he held until his retirement in 1931.
-== Contributions to Physics ==
+==Varieties==
-Sommerfeld made numerous contributions to the field of physics, particularly in the areas of quantum theory and atomic structure. Some of his notable achievements include:
+Appenzeller cheese comes in several varieties, each with a different aging period and flavor intensity:
-* '''Fine-Structure Constant''': Sommerfeld introduced the fine-structure constant, a fundamental physical constant characterizing the strength of the electromagnetic interaction between elementary charged particles.
+* '''Appenzeller Classic''': Aged for at least three months, this variety has a mild and nutty flavor.
+* '''Appenzeller Surchoix''': Aged for four to six months, it has a stronger, more pronounced taste.
+* '''Appenzeller Extra''': Aged for six months or more, this variety is known for its intense and spicy flavor.
-* '''Sommerfeld Model''': He extended the [[Bohr model]] of the atom by introducing elliptical orbits, which accounted for the fine structure of spectral lines.
+==Culinary Uses==
+Appenzeller cheese is versatile and can be used in a variety of dishes. It is often enjoyed on its own as part of a cheese platter, but it also melts well, making it ideal for [[fondue]] and [[raclette]]. Additionally, it can be grated over pasta, salads, or used in sandwiches and baked dishes.
-* '''Quantum Mechanics''': Sommerfeld was instrumental in the development of quantum mechanics, and he was one of the first to apply the theory to the study of atomic and molecular systems.
+==Cultural Significance==
+The production of Appenzeller cheese is deeply rooted in the culture and traditions of the Appenzell region. The cheese is often associated with the picturesque landscapes and pastoral lifestyle of the area. It is a symbol of Swiss culinary heritage and is celebrated in local festivals and events.
-== Mentorship and Legacy ==
+==Related pages==
-Sommerfeld was a highly influential teacher and mentor. He supervised the doctoral work of many students who later became leading physicists, including [[Werner Heisenberg]], [[Wolfgang Pauli]], and [[Hans Bethe]]. His approach to teaching and research fostered a collaborative environment that was crucial to the advancement of theoretical physics in the early 20th century.
+* [[Swiss cheese]]
+* [[Fondue]]
+* [[Raclette]]
+* [[Cheese production]]
-== Awards and Honors ==
+==Gallery==
-Throughout his career, Sommerfeld received numerous awards and honors for his contributions to science. He was elected a member of the [[Royal Society]] and received the [[Max Planck Medal]] in 1931.
+<gallery>
+File:Appenzeller_(cheese).jpg|Appenzeller cheese
+</gallery>
-== Later Life and Death ==
+[[Category:Swiss cheeses]]
-After retiring from his position at the University of Munich, Sommerfeld continued to be active in the scientific community. He passed away on 26 April 1951 in [[Munich]], [[Germany]].
+[[Category:Cow's-milk cheeses]]
+[[Category:Appenzell]]
-== See Also ==
-* [[Quantum Mechanics]]
-* [[Bohr Model]]
-* [[Fine-Structure Constant]]
-== References ==
-* {{Cite book | last=Mehra | first=Jagdish | author-link=Jagdish Mehra | title=The Historical Development of Quantum Theory | publisher=Springer | year=2001 | isbn=978-0387951823 }}
-* {{Cite journal | last=Pais | first=Abraham | title=Sommerfeld's Contributions to Quantum Theory | journal=Physics Today | volume=42 | issue=12 | pages=36–43 | year=1989 | doi=10.1063/1.2810960 }}
-== External Links ==
-* [https://www.nobelprize.org/prizes/themes/arnold-sommerfeld-and-the-quantum-revolution/ Arnold Sommerfeld and the Quantum Revolution]
-[[Category:1868 births]]
-[[Category:1951 deaths]]
-[[Category:German physicists]]
-[[Category:Quantum physicists]]
-[[Category:University of Königsberg alumni]]
-[[Category:University of Munich faculty]]