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  • 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

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)

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