Nowhere else in the world is the craft of cheese-making such a well guarded secret as in the idyllic Appenzell region. The famous herbal brine, which is used in the curing of each Appenzeller® cheese over months, is based on a secret recipe handed down for generations. Only in this way is it possible to make the tastiest cheese from Appenzell.

Appenzeller® is one of the oldest and most famous cheese specialities of Switzerland. It was first mentioned in documents more than 700 years ago. Even today it is made according to traditional recipes. Natural, fresh raw milk is used which is characterised by the hilly landscape with its rich herbal grass in strictly limited production regions.

The fresh and yet robust taste, from mild-spicy to full-bodied to extra-spicy, the creamy-floral aroma with notes of herbs and wine, the fine consistency with small holes: Appenzeller® is a perfect indulgence.