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Appenzeller

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description Appenzeller Overview

Appenzeller is a traditional Swiss hard cheese crafted from raw cow’s milk. It originates in the Appenzell region and is notable for its unique aging process involving a secret herbal brine. This imparts a distinctive flavor profile appreciated by cheese enthusiasts and those seeking authentic Swiss artisanal products. The cheese's history, dating back over 700 years, adds to its value.

help Appenzeller FAQ

What is in the secret brine used on Appenzeller cheese?

The exact recipe, known as Sulz, is kept secret by producers. It is described as a blend involving herbs, spices, salt and other flavoring ingredients that is repeatedly rubbed onto the rind during maturation.

What is the difference between Appenzeller Classic, Surchoix and Extra?

The labels primarily indicate maturation and flavor intensity, with Classic at the milder end, Surchoix more mature and Extra the strongest standard designation. Exact aging periods should be checked on the package because producers and product lines can vary.

Is Appenzeller made only in the canton of Appenzell?

Its authorized production area extends beyond the two Appenzell half-cantons into parts of neighboring St. Gallen and Thurgau. The cheese nevertheless takes its name and identity from the Appenzell region of northeastern Switzerland.

How does Appenzeller taste compared with Emmental?

Appenzeller is generally more aromatic, spicy and assertive because its rind is treated with herbal brine. Emmental is usually sweeter and nuttier, with the large holes that Appenzeller normally lacks.

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