Appenzeller cheese owes its name to the region in which it is produced: the Appenzell. Situated in the North East of Switzerland, this beautiful mountainous area is rich in folklore and heritage. The fertile herbal meadows lend Appenzeller its unique flavour. The cheese is rubbed at regular intervals with an aromatic herbal brine, the ingredients of which are a closely guarded secret, passed down from generation to generation.
Only 65 village cheesemakers are entitled to produce Appenzeller cheese which is a medium-hard, tangy cheese with a maturation period of between three to six months. It is during this time that the cheese is rubbed with aromatics: the herbs seep through the rind to give Appenzeller its incomparable taste. Throughout production, Appenzeller is fermented and ripened in natural cheese cellars.
Appenzeller has been produced locally for over 700 years and is today one of the most exported and therefore most popular cheeses from Switzerland, and for good reason. Appenzeller is available in varying maturity levels to suit every palate and cheeseboard.
Appenzeller White label
Appenzeller White label is a brand new Appenzeller type created by master cheesemakers to meet the new taste expectations of cheese lovers.
Produced by adding extra cream to the original recipe, this pale and smooth Appenzeller will melt in your mouth, releasing its rich, creamy flavour.
Ripened for a minimum of 3 months and handcrafted according to traditional methods, Appenzeller white label is a cheese for the whole family.
Appenzeller Silver label
The delicious herb-infused light taste makes Appenzeller ideal for cooking with, and it is a cheese that melts well.
Appenzeller Silver label can be enjoyed as a simple dessert cheese, and is the perfect companion to crisp, sharp fruit like apples.
Appenzeller silver label is matured for three months, whilst the Appenzeller extra is matured for six months for a deeper, fuller flavour.
Like the White label type, this cheese needs to be ripened for a minimum of three months to allow the flavours to develop.
Appenzeller Gold Label
Appenzeller is a cheese whose taste intensifies in a very short time.
Our cheesemasters tend to the wheels which must mature in cellars in the designated region of origin for 4 months in order to obtain the Gold label type.
Every wheel is brushed weekly with a mixture of fresh water, herbs and salt.
A wonderful addition to any cheese platter, this mild and tangy unpasteurised-milk cheese is certain to be appreciated by lovers of fine food.
Appenzeller Black label
The exclusive specialty Appenzeller Black label is matured in our humid cave for a guaranteed period of 6 months.
After 5 1/2 months, experts check the maturing process and select only the very best cheeses from those being ripened. The Black label owes its extra-spicy, tangy aroma to an intensive six months of care.
The selected wheels are then taken to our plant in Ursy, where they are cut and wrapped in high quality foils to guarantee quality and freshness.
Since the autumn of 1996 Appenzeller cheese has also been made with organic milk produced exclusively in the region of origin.
There is no difference in taste to Appenzeller Silver label matured for the same length of time.
The cheese receives exactly the same care during the maturing period. It differs purely externally, as the rind is embossed with “BIO”, the Swiss term for organic.