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Appenzeller

Cow Milk, Raw

Appenzeller is one of the famous names in the Swiss cheese industry, just like Emmentaler or Gruyère. The Appenzell region in Eastern Switzerland with its rolling hills and green pastures is ideal for diary farming. So no wonder these cheeses have made themselves a name in the world.

What makes the Appenzeller so special is the brine. Of course, every cheese maker keeps the recipe of his brine secret. But it is generally made with a mix of herbs, liquor and/or wine. The brine is also responsible for that dark line just below the rind that can have different colors, often purplish.

Product Information
Certification:
Texture:
Hard
Selection:
Hostettler
Producer:
Käserei Messmer, Wald/AR (eastern Switzerland)
Appearance:
Natrual red-brown rind
Size:
14 to 15 lbs, 1 ft. diameter
Fat in Dry Matter:
Min. 51%
Rennet:
Animal
Paste:
Slightly fatty
Holes:
Irregular, pea sized
Maturation:
6 months
Taste:
Very aromatic, spicy, strong
Best By:
Within 1 year
Ingredients:
Raw cow milk, salt, rennet, cultures
Allergens:
Milk

Looking to buy this cheese?

Whether you’re a restaurateur, business owner or just want to buy this for personal consumption, get in touch with the distributor. You can call them for sales, or find shops that carry what you’re looking for.

World's Best Cheese

East Coast Location
111 Business Park Drive Armonk, NY 10504
1-800-843-2378
West Coast Location
2200 North Loop Road Alameda, CA 94502
1-800-477-5262

The Aniata Cheese Company

2332 La Mirada Drive, Suite 1000 Vista, CA 92081
1-760-599-0151
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