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Cheese from Appenzell Innerrhoden and Ausserrhoden, and parts of St. Gallen and Thurgau, Switzerland
Raw cow milk from cows fed only herb-rich grass and hay is made into round wheels in about 40 village dairies. During ripening each wheel is cared for regularly with a secret herbal brine (Kräutersulz), for at least three months in the mild type, which gives the spicy flavour.
| Raw cow milk | From cows fed only herb-rich grass and hay[app-factsheet] |
| Herbal brine (Kräutersulz) | Its recipe is a closely kept secret[app-factsheet] |
| Starter | lactic acid bacteria cultures; an Agroscope culture from the raw-milk flora is used for proof of origin |
Total time across the recorded steps: 3.2 months
What changes: Starting material: raw milk from cows fed grass and hay
Output: raw cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk from cows fed only herb-rich grass and hay is made into round wheels in about 40 village dairies. During ripening each wheel is cared for regularly with a secret herbal brine (Kräutersulz), for at least three months in the mild type, which gives the spicy flavour. Made in 7 steps over 3.2 months. The longest step, ripen with herbal brine, takes at least 3 months (SO Appenzeller Käse GmbH 2024). Salt is 20 % (Lee J.-S 2015). Agroscope proof-of-origin culture of lactic acid bacteria, strains taken from the raw-milk flora, added during making and present through ripening does most of the fermenting.
| Main step | at least 3 monthsReported[app-factsheet][app-factsheet-k][app-factsheet-r][guggisberg2017] | Ripen with herbal brine |
|---|---|---|
| Temperature | 32 °CReported[lee2015] | Add lactic bacteria, then rennet |
| Salt | 20 %Reported[lee2015] | Salt in brine |
Appenzeller is sold as a registered brand (®). Each wheel is cared for regularly during ripening with a secret herbal brine (Kräutersulz) that gives the spicy flavour.
Appenzeller is made from raw milk and ripened at least three months. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria monocytogenes may grow in certain cheeses during ageing.
Every number is labelled with how it is known. How this atlas is made
A 1928 USDA bulletin describes Appenzell cheese as made in Appenzell and in Bavaria and Baden, usually from skim milk.
