The most flavoursome cheese in the world

Appenzeller® cheese is one of the greats when it comes to cheese specialities from Switzerland. The most flavoursome cheese in Switzerland has been produced by hand in line with old traditions for over 700 years. The gently rolling hills between Lake Constance and the Säntis mountain range with their wholesome, rich herbal meadows provide the perfect foundation for the natural unpasteurised milk that is used to make Appenzeller® cheese. Traditional cheesemaking is as much a part of the protected and lived Appenzeller customs as string music, “talerschwingen” (where a coin is spun in a bowl to create a musical sound) and “bauernmalerei” (amateur painting by people living in the alpine countryside).


The top-secret herbal brine

The strictly limited production area guarantees the unique nature of this flavoursome speciality cheese: Appenzeller® cheese can only be produced in the cantons of Appenzell Innerrhoden and Ausserrhoden and in parts of the St. Gallen and Thurgau cantons in line with the traditional recipe. Its unique, tangy flavour is owed to the careful process lasting at least three months involving the herbal brine. The recipe for this herbal brine is a strictly guarded secret. The cheese certificate on the base of each cheese wheel ensures the first-class quality.

The first unsolved case of Sherlock Holmes?

  • SO Appenzeller Käse GmbH
  • Poststrasse 12
  • 9050 Appenzell

The mysterious herbal brine, with which each wheel is regularly rubbed by hand, makes it one of the most flavoursome cheeses in Switzerland.