One of Switzerland’s great specialties, Appenzeller is the country’s most flavoursome bio cheese. It has a unique taste which comes from the "Sulz", a brine made from mountain herbs with which it is matured for three months. The Sulz recipe remains a secret to this day, after more than 700 years!


The gently rolling hills between Lake Constance and the Säntis mountain range, covered with healthy and generous pastures and hay, offer optimal conditions for the natural production of raw milk for Appenzeller cheese. A unique product, exquisite on a cheese plate or in Swiss fondue.

30g contain:
Energy < 500 kJ (120 kcal)
Fat < 10.0g
of which saturates < 6.0g
Carbohydrate < 0.0g
of which sugars < 0.0g
Protein < 8.0g
Salt < 0.16g

Our products

Appenzeller® Classic

Appenzeller Classic is aged three-to-four months to give it a mild, sophisticated taste.

Appenzeller® Extra

To be able to carry the name "Extra", Appenzeller cheeses must meet a long list of specific criteria. Only the best cheeses are selected and aged six months, which gives them a very flavourful and strong taste.

Appenzeller® Surchoix

The aging process for Appenzeller Surchoix is a bit longer (four-to-six months), which gives it a slightly stronger, fuller taste.

Appenzeller® Bio

Since 1996, Appenzeller Bio has been made with organic milk, meeting BIO-SUISSE regulations. Look for the "Bio" mark on its crust and its packaging. It is aged from four-to-six months.


scm-party-size-potato-teaser brand PDP
Recipes Gruyère Party-Size Potato Rösti

These little bites have it all: crispy rösti potatoes, sour cream and smoked salmon. A sophisticated appetizer bursting with flavour!


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