Appenzeller cheese gets its name from its place of origin: the Appenzell region in Switzerland. In addition to the half-cantons of Inner and Outer Rhodes, the strictly delineated production area also includes part of the cantons on the limits of Saint-Gall and Turgovie.
Appenzeller cheese is produced with tender loving care in some 86 village cheese dairies. The milk used in these dairies comes exclusively form cows fed with hay and grasses, never with ensiled food.
In Switzerland, stringent quality controls ensure that farmers supply creameries with nothing but first-class pure milk. This means that every piece of Appenzeller meets the high standards expected of a wholesome natural product.
Appenzeller cheese is manufactured with great pride and care according to a recipe handed down for generations, in the cantons of Appenzell, where it is born and cared for up to the point of maturity.
Appenzeller® CLASSIC :
Aged 3 to 4 months with a sophisticated taste.
Appenzeller® SURCHOIX :
A longer aging process (4 to 6 months) gives it a slightly more strong taste.
Appenzeller® EXTRA :
To be able to carry the name Extra, Appenzeller cheeses must meet a long list of specific criteria: only the best chesses are selected for a longer aging of 6 months which gives them a very flavourful and strong taste.
Appenzeller® BIO :
Since the autumn of 1996, it is fabricated with organic milk, meeting the BIO-SUISSE regulations. You can see the “Bio” mark on its crust and its packaging. It is aged from 4 to 6 months.
Appenzeller® ¼ fat:
Made from partly skimmed milk, it can be mild (green and silver sticker) or strong (brown and silver sticker), aged 6 to 8 months, with a very sophisticated flavour.
Registered trade name
392 kcal per 100 gr.
25 gr. per 100 gr.
32 gr. per 100 gr.
1 gr. per 100 gr.
40 gr. per 100 gr.
9,3 - Individual visits per month (average)
300 - All individual visits
31 08 2016 - Date of publication of this article
01 01 2017 - Date of last edit