Quality
Nothing Left to Chance
Quality control is written large in the case of Appenzeller® cheese. Each round of cheese is furnished with a cheese certificate during the pressing process. This certificate bears the number of the cheese dairy, the proof of origin, the production date and the serial number for the individual round. The cheese certificate enables one to verify the origin of every round of Appenzeller® cheese at any time.
Five to seven weeks after their production, the rounds of cheese are transferred to Appenzeller® cheese merchants who carry out a further inspection that includes an evaluation of the cheese’s consistency, hole formation color, appearance and flavor. After 2 1/2 months of ripening, an independent evaluation commission inspects the Appenzeller® cheese for a second time. This commission releases the cheese for sale only if it reaches a quality score of 18.5, with 20 being a perfect score. Every year, the independent evaluation commission uses the results of its inspections to award a Goldvreneli to each of the ten best cheese dairy operators.
