On a clear sky blue day the panoramic view from the top of Säntis is breathtaking – the Spülgenpass and Italy to the south, Lucerne and the Swiss Alpine range to the south-west, Vaduz and Austria to the east, the Bodensee and Germany to the north.
The northwards view sweeps across the cantons of Saint Gallen, Thurgau and Appenzell – rolling mountains and herbal meadows dotted in summer with grazing cattle.
This is ‘Appenzellerland: vom Bodensee bis zum Säntis’, where the secrets of tending cattle and cheesemaking are shrouded in family history.
The cattle farmers of these cantons bring raw milk to the 58 dairies who make wheels of spicy Appenzeller cheese, remaining faithful to old artisan recipes. Appenzeller has an unique flavour that is attributed to the kräutersulz used to bathe the wheels, that forms a natural preserving rind. Don’t bother asking for the herbal brine recipes. For 700 years they have remained closely guarded secrets, passed from generation to generation.
Just like the view from Säntis. To know exactly where to look you must know the sweep of the landscape, and that will always be bred in the bone!
3-4 months old, mild-spicy, soft, (silver label), sold Switzerland and Europe.
3-4 months, mild-spicy, soft, (green and red Bio label), sold in Switzerland.
6 months, extra-spicy, soft, (black and gold label), sold in Switzerland, France and Germany.
4-6 months, strong-spicy, soft, (gold label), sold in Switzerland, Austria, France and Germany.
APPENZELLER 1/4-FAT MATURE
6-8 months, low-fat, herbalspicy, semi-hard (brown and silver label), sold in Switzerland, Austria and Germany.
10 weeks-8 months, mild-spicy, semi-hard, (green and silver label), sold in local alps.