There are two types of Appenzeller cheese: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell). Appenzeller is sold in three varieties - "Classic". Aged 3-4 months (Silver label)- "Surchoix". Aged 4-6 months(Gold label)- "Extra". Aged 6+ months (Black label)


80 ratings


2 days ago

Sehr würzig. Perfekt für Salat uns Brot.

Has a proper goaty kick! Flavoursome, semi hard.

Isabelle Pfander

a month ago

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