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The spiciest cheese in Switzerland has been produced for more than 700 years in the idyllic mountains of the Appenzellerland: Appenzeller® cheese is made in 52 local cheese dairies following a traditional recipe and tended with the secretive herbal brine. Here you can find out how milk is made into cheese step by step.
They are an intrinsic part of the Appenzellerland: the cows, whose natural raw milk is used to make Appenzeller® cheese. They are fed exclusively with rich herbal grass and hay. It supplies the basic ingredients for high quality natural milk. The cows and cowsheds are inspected regularly and the quality of the milk is monitored continuously.