Appenzeller cheese is one of the greats when it comes to cheese specialities from Switzerland. The most flavoursome cheese in Switzerland has been produced by hand in line with old traditions for over 700 years. The gently rolling hills between Lake Constance and the Säntis mountain range with their wholesome, rich herbal meadows provide the perfect foundation for the natural unpasteurised milk that is used to make Appenzeller cheese. Traditional cheesemaking is as much a part of the protected and lived Appenzeller customs as string music, “talerschwingen” (where a coin is spun in a bowl to create a musical sound) and “bauernmalerei” (amateur painting by people living in the alpine countryside).
