Appenzeller® cheese gets its distinctive, aromatic flavour from an herbal broth made with a secret recipe and used in the maturation phase. It consists of a mixture of herbs, roots, leaves, inflorescences, seeds, and husks. Only two people know this recipe and pass it on from one generation to another.

Appenzeller® cheese gets its distinctive, aromatic flavour from an herbal broth made with a secret recipe and used in the maturation phase. It consists of a mixture of herbs, roots, leaves, inflorescences, seeds, and husks.

Tell us your Appenzeller®
experience for a chance to win cheese!

Let us know where you have tasted Appenzeller®, what your favourite recipe is, or what kind of Appenzeller® meal you are dreaming of. You can win a genuine, 6.5-kilogram wheel of this delicious cheese!

You can enter by using the form, and also add your story to Instagram with hashtag #secretofappenzeller and your post will be published on this page. We will also share the best stories on our own account @cheesesfromswitzerland_nordics

Only two people in the world know the secret of Appenzeller.

The main ingredient of Appenzeller® cheese is freshly milked, 100 % natural cow’s milk. Appenzeller® does not contain any preservatives, flavour enhancers, colourings, lactose, gluten, or genetically modified ingredients. Instead, the secret behind the cheese’s natural and delicious flavour is the world-famous, Swiss art of cheesemaking.

Local milk producers, 50 authorised cheese factories, 700 years of traditional craft, and strict quality assurance guarantee that Appenzeller® is manufactured and matured according to highest quality standards.

Secrets

Check our videos to hear the stories of producers, cheese masters, and cultivators of the herbs required in the manufacture of Appenzeller.

Traditional form of life

milk producer Jörg Scherrer

Watch Secret #1

Tradition and quality

Stephan Mägli, Managing Director, Appenzeller Alpenbitter

Watch Secret #2

Secret of taste

Maurus Dörig, herb whisperer

Watch Secret #3

Traditional craft

Johannes Schefer, cheese master, Dörig Käsehandel AG

Watch Secret #4

Close to nature

Hans Stadelman, cheese dairy owner

Watch Secret #5

Cooperation

Stephan Mägli, Managing Director, Appenzeller Alpenbitter

Watch Secret #6

Old breeds of cattle

milk producer Jörg Scherrer

Watch Secret #7

Tradition is something you learn

Maurus Dörig, herb whisperer

Watch Secret #8

Unique taste of herbs

Johannes Schefer, cheese master, Dörig Käsehandel AG

Watch Secret #9

The future needs traditions

Hans Stadelman, cheese dairy owner

Watch Secret #10

Taste of genuine herbs

milk producer Jörg Scherrer

Watch Secret #11

Natural herbs

Maurus Dörig, herb whisperer

Watch Secret #12

Small village dairy

Hans Stadelman, cheese dairy owner

Watch Secret #13

Traditions of our forefathers

Stephan Mägli, Managing Director, Appenzeller Alpenbitter

Watch Secret #14

Recipes

Taste it and discover the
secret of Appenzeller® yourself.

Appenzeller® is good as it is but putting its aromatic and unique flavour to good use in cooking will spice up your cuisine and bring new flavours to your dishes. Check out the recipes by food influencer and photographer Petter Bäcklundin and food reporter Tiina Rantanen.

Macaroni & cheese with Appenzeller®

Cupcakes with cheese – easy treat for brunches

Minipizzas with pear

Herb pesto with Appenzeller® cheese

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