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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

  • Vegetarian: no

  • Alternative spellings: Appenzeller Classic, Appenzeller Surchoix, Appenzeller Extra

Appenzeller is a hard cheese made from cow's milk in the region of Appenzellerland, Switzerland. The cheese originates in the northeastern 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). While producing the cheese herbal brine (wine or cider) is applied. After maturation, the cheese develops a golden rind with tiny holes with a strong smell and a fruity, nutty flavour.

Appenzeller is sold in three varieties:

  • Classic - mild and spicy cheese is aged 3-4 months (Silver label) 
  • Surchoix - strong spicy cheese is aged 4-6 months (Gold label)
  • Extra - extra spicy chees is aged 6+ months (Black label)

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