Appenzell · Switzerland
Appenzeller.
Appenzeller hits the palate with a bold trinity of spicy bite, herbal complexity, and bright fruitiness, underpinned by a rich, buttery richness that softens into peppery heat on the finish. The hard, crystalline texture fractures cleanly under your teeth, releasing waves of tangy intensity that linger. Its pungent, briny aroma—the signature of centuries-old tradition—announces itself before you taste it.
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The story
How it's made.
Why it tastes that way.
Appenzeller has been produced in the northeast corner of Switzerland for over 700 years, with documentary evidence dating to 1282. The cheese's defining feature is its rind treatment: wheels are bathed throughout aging in a secret herbal brine (known as 'Säurebad' or 'Sulz') whose exact recipe is held by fewer than seven master cheesemakers and kept locked in a vault in Appenzell.
The formula includes wine, cider, pepper, and a mixture of herbs, creating the distinctively spicy, herbal flavor. Three grades are marketed in colored foil wrappers: classic silver (mild), Surchoix gold (full-flavored), and Extra black (most intense).
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- washed
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Appenzeller's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Appenzeller.
25 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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