Appenzeller is washed with a herbal brine while maturing, giving it a spicy aroma.
The rolling green hills of the Appenzeller region with their luxcious herbal grass constitute the ideal Basis for the natural raw milk from which Appenzeller® cheese is made. This spicy, ivory-coloured cheese with pea-sized holes has been made by hand in the Classic (mildly spicy), Surchoix (richly spicy) and Extra (extra spicy) varieties for over 700 years.
Spicy Appenzeller is a smooth and easy-to-cut cheese. While maturing, Appenzeller is treated with a herbal brine, first at the cheese dairy, and then at the Emmi ageing facility. The exact recipe is known only to a few select People and is handed down from generation to generation. Once the cheese has obtained ist characteristic spicy aroma, it is given the label of the Appenzeller oranization and released for sale.
Swiss semi-hard cheese, full-fat, made with raw milk.
Maturing period: 3 months
Maturing period: 4 - 6 months
Maturing period: min. 6 months
Maturing period: min 3 - 4 months
Maturing period: 4 - 5 months