Appenzeller is a traditional hard Swiss cheese made from raw cow’s milk in the Appenzell region of northeastern Switzerland. It is one of Switzerland’s oldest cheeses, with a production history spanning over 700 years.

Flavor Profile

What makes Appenzeller unique is its herbal brine wash. During aging, each wheel is regularly bathed in a blend of herbs, spices, wine, and other natural ingredients. The exact recipe is a closely guarded secret, known by fewer than three people at any time. This wash gives the cheese its signature spicy, tangy flavor with fruity undertones.

Appenzeller comes in three varieties: Classic (silver label, 3 months, mildest), Surchoix (gold label, 4-5 months, medium), and Extra (black label, 6+ months, most intense).

How to Use Appenzeller

Appenzeller melts smoothly and evenly, making it an excellent addition to fondue blends with Gruyère and Emmentaler. It is the perfect companion to crisp, sharp fruit such as apples. Serve in omelets with smoked salmon, in potato gratins, savory tarts, or on a salami sandwich.

Pairing Suggestions

Pair with dry Riesling, Grüner Veltliner, or a light Pinot Noir. For beer lovers, a crisp Swiss lager or wheat beer complements its spicy character nicely.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Bring to room temperature 30 minutes before serving for the fullest flavor expression.