Appenzell · Switzerland
Appenzeller Extra.
Appenzeller Extra hits with an assertive spice that builds on the palate—think black pepper and warm alpine herbs layered over a fruity, almost wine-like undertone. The hard, crystalline texture breaks into sharp, salty granules that release waves of complex flavor, while the distinctive herbal brine aroma signals centuries of tradition in every bite.
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The story
How it's made.
Why it tastes that way.
Appenzeller Extra (black label) is the most mature and intense version of Appenzeller, aged at least 6 months in the brine solution (Sulz).
The herbal brine recipe dates to 700 years of cheesemaking in the Appenzell region and remains a closely guarded trade secret known only to two families. Unusually for a great Swiss cheese, Appenzeller carries no AOP — it is protected by trademark, and by the secrecy of the recipe itself.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- washed
- Age
- 6–18 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Appenzeller Extra'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.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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