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We’ve fallen head over wheels for this absolutely superlative Alpine treasure. Redolent of toasted hazelnuts and baked custard, with flavors of caramelized shallots and savory herbs, this is hands-down the best Appenzeller we’ve ever tasted. Credit lies with the second generation cheesemaker, Walter Rass, and the elements he carefully orchestrates: raw cow’s milk, pastured on the grassy Appenzell Alps pulling flavor from deep within the limestone soil; a proprietary wash of wine and herbs that imparts delicate flavor as the cheese continues to age; and a cheesemaking facility that dates from the 19th century, rich with history and tradition, resulting a cheese that wins top billing in local cheese competitions year after year. While Appenzeller- known as the ‘spiciest cheese in Switzerland’-is made in 75 dairies, we’re partial to these limited wheels from Rass’s Käserei Tufertschwil, particularly when paired with an equally aromatic Riesling and thin curls of smoky cured speck.

Just the facts

Country Switzerland
Region Saint Gallen
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Microbial
Age 6-9 months
Cheese Type Swiss and Nutty
Wheel Weight 14 pounds
Pairing Recommendations

Pour a glass of...

  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.
    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.

  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Hoppy Beers

    Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

Appenzeller zoom

Makes a great cheese plate with...