Appenzeller

The history of Appenzeller cheese is over 700 years old. Already in the Middle Ages, monks were able to enjoy the delicacy they received as gifts from villagers.

The cheese is produced within a limited area across more than 50 farm dairies, following traditional recipes and old craft methods. Despite modern technology assisting production, considerable handwork remains essential. Each cheese receives a stamp for traceability, and quality is carefully verified before sale.

Consumer contact: dilucakundtjanst@diluca.se