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)

Appenzeller

Appenzeller Käse

Appenzeller cheese has been produced for more than 700 years according to traditional craftsmanship in around 50 village cheese dairies. Regular care with the secretive herbal infusion gives this 4 to 5 months matured cheese specialty its unique spicy aroma. Each loaf is guaranteed free of artificial additives and genetic engineering.

Appenzeller Kräftig-Würzig

Since 1942 the board has been involved in maintaining and promoting Appenzeller cheese as a typical cheese speciality from eastern Switzerland. The core tasks include protecting the brand and origin, promoting quality and sales, planning and regulating production, setting prices in line with the market and representing the Appenzeller cheese industry to the authorities and general public.

Appenzeller Käse

Appenzeller

Appenzeller Kräftig-Würzig

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