There are two types of Appenzeller cheese: common (made with skim milk and brine-cured for 12 months and festive (full milk cured with brine as well as pepper and the sediment from the white wine-making process). The cheese originates in the north-eastern Swiss canton of the Appenzell near the Liechtenstein border but, today is also made in the canton of St Gallen (which is a siege of a special authority protecting a genuity of Appenzell).

Appenzeller is sold in three varieties

- "Classic". Aged 3-4 months (Silver label)
- "Surchoix". Aged 4-6 months(Gold label)
- "Extra". Aged 6+ months (Black label)

• Made from cow's milk
• Country of origin: Switzerland
• Region: Appenzell
• Type: hard, artisan, smear-ripened
• Texture: firm, open and smooth
• Rind: washed
• Colour: straw
• Flavour: fruity, spicy, tangy
• Aroma: mild
• Vegetarian: no
• Alternative spellings: Appenzeller Extra, Appenzeller Surchoix, Appenzeller Classic

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Other cheeses from Switzerland:

• hard cheeses: Affineur Walo Le Gruyère AOC Extra Mature, Affineur Walo Rotwein Sennechäs, Challerhocker, Cremig Extra Würzig, Bergkäse Aus Dem Schweizer Jura, Emmental, Gruyere, Kaltbach Le Gruyère AOP, Piora, Rotwein Bärgler Extra-Würzig, Saanenkaese, Sbrinz
• semi-hard cheeses: Fromage a Raclette, Kaltbach Emmentaler AOP, La Couronne - Fort Aged Comté, Royalp Tilsit, Sweet Style Swiss, Tete de Moine, Zartschmelzend, Kräftig Würziger Rahm-Hartkäse
• semi-soft cheeses: Don Olivo, Forsterkase, Käse Mit Schweizer Trüffeln, Monastery Cheeses, Tommes, Vacherin Fribourgeois
• soft cheeses: Emental Grand Cru, Monastery Cheeses, Tommes, Vacherin