Appenzeller® Quest & Contest

The natural ingredients from Appenzellerland (first and foremost the milk), the traditional craftsmanship, the mysterious herbal brine and the rigorous quality control are the main components of Switzerland‘s tastiest cheese.

The secret herbal brine is the reason to Appenzeller® Cheese’s unique flavor. The brine is a blend of various herbs, roots, leaves, petals, seeds and rinds. These ingredients are placed in oversized “tea bags” and steeped in high-proof alcohol for around 6-8 weeks. During this cold maceration process, the alcohol extracts a range of aromas and flavors from the secret mixture, resulting in the herbal essence.

The liquid herbal brine is then diluted with water and salt and regularly applied to the rind of the cheese during the ageing process. It eventually permeates the entire cheese, giving Appenzeller® its characteristic tangy flavor. As the cheese continues to mature, the herbal brine further enhances the aromas and flavors, resulting in a bolder and more savory taste.  Only 2 people know the exact recipe and ingredients of the herbal brine, which is handed down from generation to generation. The secret of the herbal brine remains as treasured today as it was centuries ago.

Martin, Linnea and Meri-Tuuli have arrived in Appenzellerland. They visit the Appenzeller® headquarters and learn about different maturities and labels of Appenzeller®. The Silver Label is matured for 3 months, the Gold Label for 4-6 months, the Black Label for a minimum of 6 months, and the Purple Label for at least 9 months. Which one is their favorite?

Is the Secret of Appenzeller® in the local ingredients that you can enjoy on a picnic in nature? Martin, Linnea and Meri-Tuuli go shopping for local food products in Appenzell and prepare some of their favorite dishes for an open-fire picnic. Within an hour, Linneas prepares grilled apricot and Appenzeller bread, Martin makes his signature mushroom bread, and Meri-Tuuli cooks her take on Appenzeller’s finest wurst salad with Appenzeller® cheese. What are your go-to picnic recipes featuring Appenzeller® cheese?

A key ingredient in the production of Appenzeller® is the use of local raw milk. Our ambassadors embarked on a journey to discover the true essence of the Appenzeller® cheese production. The dairies operate year-round, every day, receiving fresh milk from local producers twice daily. Talk about freshness! The milk is tested and evaluated, with excellent quality being rewarded, which in turn provides incentives for farmers to aim for the highest quality possible. During their visit, Martin, Linnea and Meri-Tuuli met with the passionate cheesemaker Mathias Näf, who takes them on a tour of his dairy, explaining the production process. They even got the chance to give the Swiss Brown cows at the Family Knöpfel farm a hug. What an experience!

Martin, Linnea and Meri-Tuuli set off to the magnificent maturing cellars of Appenzeller®, where there are row upon row of wooden shelves of aging Appenzeller®. They learn about the quality control process during the maturing phase of cheesemaking, and believe it or not, Linnea even gets to brush the cheese wheel with the secret herbal brine!

All the herbs used in the herbal brine of Appenzeller® are grown locally. Experiencing these herb gardens firsthand is a truly incredible experience, and that’s exactly what came next.

Some may have tried to make educated guesses about the herbs used in the brine. It’s truly eye-opening to see, smell, and touch the diverse array of herbs—many of which leave their distinct flavor in the final cheese. The secret has never felt closer!

This is where the magic happens. This is where the secret lies. Or, more precisely, in a bank vault. In this episode, the ambassadors meet the people responsible for making the brine, even though they themselves don’t even know the full recipe. The brine is cold-macerated for 6-8 weeks before being applied during the cheese’s maturation process. Yet, the final door to the secret remains locked.

Perhaps it’s for the best that the mystery stays with those whom it belongs to, leaving cheese lovers around the world to enjoy both the story and the incredible Appenzeller® cheese that holds the secret. It has been this way for centuries, and it will likely remain so for generations to come.

Appenzeller® is not just a cheese – it is a way of life. Agricultural jobs rooted greatly in tradition can be demanding, yet the people of Appenzellerland truly enjoy their culture and daily lives. Hampi Fassler, a skilled craftsman, is a perfect example of keeping the culture alive through his remarkable craftsmanship. He makes cowbells, belts and all kinds of pieces featuring Appenzeller® imagery. He always finds inspiration and ideas for his designs after enjoying some cheese, as he likes to say. What a guy! Our ambassadors visit his studio to shop and learn fascinating stories about his craft and life in Appenzellerland.