The mild, spicy Appenzeller Classic is treated with the secret herbal brine for at least three months and is one of the most famous Swiss cheese specialities. The idyllic Appenzeller hilly landscape with its rich herbal grass creates the optimal environment for the natural, strong raw milk used to make Appenzeller cheese. 


More about Appenzeller cheese

Appenzeller cheese owes its unique spicy flavour to the way it is tended with the secret herbal brine.


Shape, size, weight: Round, ca. 30cm diameter, 6-6.5kg
Milk: Cow's milk, unpasteurised
Aged for: Min. 6 months
Fat content: Min. 53% FDM
Hardness: Semi-hard
Rind: Washed, golden brown (not edible)
Cheese colour:  Ivory
Holes: Sparse, clean, regular
Flavour / texture: Pure aromatic flavour through the combination of brine and fermentation; with a tender, soft texture
Certificates: Suisse Garantie, Alp und Berg, Fromarte Culinarium