Cheese Dairies

Careful Production

Appenzeller^® cheese has been made in 65 village cheese dairies according to a traditional recipe – and with a secret herbal brine – for more than 700 years. The dairy farmers bring their fresh raw milk to the cheese dairies twice a day. This raw milk is processed at the dairies according to the old cheese master tradition and with the use of a very limited range of modern equipment.

After their initial production, the cheese rounds are stored in cheese cellars where they are turned and treated with the secret herbal brine at regular intervals as they undergo a natural ripening process.