On a clear sky blue day the panoramic view from the top of Säntis is breath-taking – the Spülgenpass and Italy to the south, Lucern 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 cheese-making 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.
APPENZELLER CLASSIC 3-4 months old, mild-spicy, soft, (silver label), sold Switzerland and Europe. APPENZELLER BIO 3-4 months, mild-spicy, soft, (green-red), sold Switzerland. APPENZELLER EXTRA 6 months, extra-spicy, soft, (black-gold), sold Switzerland, France and Germany. APPENZELLER SURCHOIX 4-6 months, strong spicy, soft, (gold), sold Switzerland, Austria, France and Germany. APPENZELLER 1/4-FAT MATURE 6-8 months, low-fat, herbal- spicy, semi-hard (brown silver), sold Switzerland, Austria and Germany. ALPENZELLER 10 weeks-8 months, mild-spicy, semi-hard, (green-silver), sold locally.
Other Cheeses in Series
AUSTRIA — TIROLER BERGKÄSE Hard, raw cows milk, strong. BELGIUM — BOULETTE DE ROMEDENNE Soft, fresh, raw and skimmed cows milk, creamy. BELGIUM — FROMAGE DE HERVE Soft, cellar-ripened, washed-rind, cows milk, unctuous. BOSNIA AND HERZEGOVINA — TRAVNICKI Soft, white brine, ewes milk. BULGARIA — SIRENE Medium-hard brined buffalo, cows, goats or sheeps milk, white, salty. CROATIA — PAŠKI SIR Hard, sheeps milk, sharp and sweet, aromatic. CZECHIA — OLOMOUCKÉ TVARUZKY Semi-soft, skimmed sour curd, piquant. DENMARK — HAVARTI ARTISAN Semi-hard, ripened curd, herbal, tangy. FRANCE — ABONDANCE FERMIER Soft, whole raw cow's milk, pressed, semi-cooked paste, fruity. FRANCE — BEAUFORT Semi-hard, cellar-ripened, whole raw cow's milk, pressed, aromatic. FRANCE — BROCCIU CORSE Hard / Soft, fresh whey and whole raw ewes, goats milk, pressed, fresh / ripened, unique. FRANCE — REBLOCHON DE SAVOIE Semi-soft, washed-rind, whole raw cows milk, salty. GERMANY — HOLSTEINER TILSITER Semi-hard, cellar-ripened, cows milk, mild-spicy. GREECE — KEFALOTIRI Semi-hard, ewes, goats milk, salty. GREECE — LADOTYRI MYTILINIS Hard, sheeps, goats milk, salty, spicy. IRELAND — CARLOW Semi-hard, raw cows milk / raw ewes milk. IRELAND — CORLEGGY Hard, raw goats milk, pungent. ITALY — CACIOCAVALLO SILANO Semi-hard, cows milk, sweet, spicy. ITALY — MALGA STRAVECCHIO Hard, mature cows milk, spun paste, fruity. ITALY — OSSOLANO Semi-hard, cows milk, aromatic. LITHUANIA — LILIPUTAS Semi-hard, cellar-ripened, cows milk, fresh milky. MONTENEGRO — PLJEVALJSKI Semi-soft, full-fat, pressed, cask-ripened, cows milk, salty. NETHERLANDS — BOEREN-LEIDSE MET SLEUTELS Semi-hard, cumin curd, strong. POLAND — BRYNDZA / BRYNDZA PODHALAŃSKA Soft, cows, ewes and sheeps milk, mild and strong, spicy, salty. POLAND — OSCYPEK Semi-hard, cold-smoked, sour-sweet curd, cows, ewes milk, salty. PORTUGAL — QUEIJO DE AZEITÃO Semi-hard, raw ewes milk, sweet. ROMANIA — TELEMEA Semi-hard, cows milk. SERBIA — KRIVOVIR Semi-soft, cows, ewes and goats milk, nutty. SLOVAKIA — ZÁZRIVSKÉ VOJKY Smoked, unsmoked, cow‘s milk string, savoury. SLOVENIA — MOHANT Soft, cask-ripened, cows milk, piquant. SPAIN — RONCAL Hard, ewes milk, sweet. SWEDEN — HUSHÅLLS Semi-hard, full-fat, cows milk, piquant. SWITZERLAND — APPENZELLER Semi-hard, seasoned rind, herbal-spicy, raw cows milk. SWITZERLAND — SPRINZ Hard, raw cows milk, salty, tangy, sweet. TURKEY — KARS GRAVYERI Semi-hard, mature cows milk, tangy.