Appenzeller Classic Cheese

The origins of the Appenzeller date back to 1282, making it one of the most historic cheeses in Switzerland. This cheese is traditionally produced in the Appenzell region in the heart of the Swiss Alps, specifically in the Appenzell Innerrhoden and Appenzell Ausserrhoden valleys. Here, favorable climatic and geographical conditions have favorably influenced dairy production for centuries.

Appenzeller is a cheese that thus embodies an artisanal tradition of more than 700 years, representing one of Switzerland's most aromatic dairy specialties. This cheese is produced exclusively in the cantons of Appenzell Inner and Outer Appenzell, as well as in parts of the cantons of St. Gallen and Thurgau, in an area characterized by gentle hilly landscapes that are conducive to the growth of healthy, nutritious grass.

Appenzeller Classico is made from high-quality cow's milk, sourced from cows that graze on meadows rich in herbs, flowers and aromatic plants. These cows, typically from well-maintained local breeds, produce rich, aromatic milk, which is essential for giving the cheese its distinctive and complex flavor. Appenzeller Silver - Classic, also known as Appenzeller Mild, is a Swiss cheese with a unique and refined flavor, prized for its slight tanginess. This cheese is made using raw cow's milk and matured for at least three months, during which time it is regularly hand-rubbed with a secret blend of spices. This process not only gives the cheese its distinctive flavor profile, but also enhances its taste, providing an extraordinary sensory experience for those who taste it.