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Natural ingredients from the Appenzellerland, a traditional craftmanship, the mysterious herbal brine and a rigoros quality control - this is the recipe for Appenzeller® cheese.
Swiss brown cows are the architect or our tasty alpine speciality: Exclusively fed with fresh grass, wildflowers, herbs and hey, they produce the key ingredient for our cheese.
Appenzeller® cheese is made with freshly milked, guaranteed silage-free cow's milk and is thus 100% natural. It is guaranteed to be free of preservatives, flavour- and colour-enhancers and contains no lactose or gluten. Its non GMO.
Twice a day, farmers bring their fresh and still warm cow's milk to one of the 50 authorized cheese dairies where master cheese makers use their years of expertice and 700 years of artisanal tradition to transform it into delicious Appenzeller® cheese.
The unmistakably aromatic flavour of Appenzeller® cheese comes from month of regular washing with the secret herbal brine during its maturing process. The brine consists of a mix of herbs, roots, leaves, blossoms, seeds and rinds. In fact, only two people know the precise recipe, which is handed down from generation to generation
Our quality managment assures the high quality of Appenzeller® cheese with regular controls along the production process and throughout the aging process. Only the best quality makes its way to the cheese counter.