Appenzeller

1. History

Appenzeller is a Swiss cheese produced for over 700 years in the Appenzell region, with records dating back to 1282. Local cheesemakers developed it in the Middle Ages to valorize alpine pasture milk, and monks from Saint-Gall received it as tithe payment. Its fame stems from a secret herbal brine passed down generations, known to only a few.

2. Physical characteristics

Appenzeller comes in wheels of 35 cm diameter, 6-7 cm thick, weighing 6-8 kg, made from 80 liters of raw cow's milk. It has an uncooked pressed or cooked paste with a washed rind from regular brine rubbing. Aged at least 3 months in cool, humid cellars, it develops a supple, firm texture.

3. Taste profile

The most robust Swiss cheese, Appenzeller offers a powerful, spicy, refined taste with vegetal, fruity, and grilled notes from the sulz herbal brine. Longer aging intensifies flavors, creating a complex aromatic palette. It excels in fondues, gratins, and quiches.

4. Production zone and period

Exclusively made in the cantons of Appenzell Innerrhoden and Ausserrhoden, plus parts of St. Gallen and Thurgau, in the Swiss Prealps between Lake Constance and Säntis. Alpine pastures provide high-quality raw milk in an intact prealpine environment. Produced year-round by about 80 artisanal dairies.

5. Certification

Appenzeller holds Swiss AOP status, ensuring origin and traditional methods, with a quality badge under each wheel. A bio version exists since 1996 with a specific label. The secret recipe is safeguarded by the Cheese Trade Office.