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.
|Energy||< 500 kJ (120 kcal)|
|of which saturates||< 6.0g|
|of which sugars||< 0.0g|