Cheeses of Appenzell
A painted-house village of north-east Switzerland whose cheese is rubbed with a secret herbal brine.
Made, aged and sold here
Best time: May to October, with cattle drives in spring and autumn.
Appenzell is the main village of Appenzell Innerrhoden, one of the smallest Swiss cantons, set in green hills below the Alpstein mountains. Its houses have painted façades, and its people keep strong customs, from the open-air Landsgemeinde vote to the colourful cattle drives. Its cheese, Appenzeller, is rubbed throughout its ageing with a herbal brine whose recipe is kept secret.
Appenzeller
Appenzeller is a firm cow's milk cheese made in the cantons of Appenzell and parts of St Gallen and Thurgau. The wheels are brushed again and again with a brine of herbs, wine or cider and spices. The mix is guarded by the makers' association. The cheese is sold at different ages, from mild to strongly aromatic, and is good for melting.
Customs and cows
In spring and autumn, herders in traditional dress lead their cows up to the alps and back down, with bells and yodelling. The Landsgemeinde, the open-air assembly where citizens vote by raising their hands, meets in the village square in late April. The Alpstein's peaks, such as Säntis and Ebenalp, are reached by cable car.
A trail idea for Appenzell
- Appenzell village Walk the main street of painted houses.
- Show dairy at Stein Watch Appenzeller made in the neighbouring half-canton.
- Ebenalp Take the cable car up to cliff-side inns and pastures.
- Seealpsee A mountain lake in the Alpstein, a short walk from Wasserauen.
Written by the EveryCheese desk with AI assistance. Background: "Appenzell" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
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