Cheese
Appenzeller® CLASSIC
The mildly spicy Appenzeller® CLASSIC is refined with our secret herbal brine during its ripening period of at least 3 months and represents one of the most famous of Swiss cheese specialties. The idyllic Appenzeller highlands with their rich herbal grass constitute an ideal basis for the natural, raw milk that is used to make Appenzeller® cheese. You will recognize the CLASSIC variety by its distinctive silver label.
Appenzeller® ¼-Fat Mild
This mildly spicy and light specialty was invented by clever Appenzeller dairymen more than 700 hundred years ago. Appenzeller® 1/4-Fat Mild is produced using partially skimmed milk. With 30% fewer calories, this cheese is ideal for those who appreciate a light alternative. You will recognize the 1/4-Fat Mild variety by its distinctive silver and green label.
Appenzeller® SURCHOIX
The richly spicy Appenzeller® SURCHOIX is ripened for a period of at least 4 months. Like all of the other varieties of Appenzeller® cheese, the Appenzeller® SURCHOIX gets its uniquely zesty flavor from its gentle refinement with our secret herbal brine. You will recognize the SURCHOIX variety by its distinctive golden label.
Appenzeller® ¼-Fat Sharp
Like the ¼-Fat Mild, this exquisitely spicy and light specialty is produced using partially skimmed milk. Appenzeller® ¼-Fat Sharp takes on its smooth to crumbly consistency and its unmistakable tangy flavor during a long ripening period of 6 to 8 months. This cheese has become the darling of a growing group of aficionados. You will recognize the 1/4-Fat Sharp variety by its distinctive silver and brown label.
Appenzeller® EXTRA
This exclusive specialty is ripened for a minimum of 6 months. At 5 ½ months, the ripening process is inspected by experts who select only the best cheese for further production. This cheese’s extra spicy flavor is achieved thanks to its careful, 6-month ripening process. You will recognize the EXTRA variety by its distinctive black and gold label.
Appenzeller® BIO Made of Organic Milk
This organic variety of Appenzeller® cheese has been in production since 1996. With the same ripening period and careful refinement, the cheese’s flavor resembles that of the Appenzeller® CLASSIC. You will recognize the Appenzeller® BIO variety by the BIO (organic) imprint on its rind and its special «BIO» label.
