Appenzeller has been made in Switzerland for over 700 years. It is made in 52 dairies across the region of Appenzell, close to the border with Lichtenstein. Each cheese is matured for several months during which time, each cheese is washed daily with a herbal brine which is made to a secret recipe passed down through the generations. The Cheesemakers believe that it is the secret herbal recipe which gives the Appenzeller its unique spicy, nutty flavour. Made with unpasteurised milk and traditional rennet.
