Recognized as one of the greatest cheese specialty in Switzerland, the Appenzeller takes its name from its geographical area of production, limited to the cantons of Appenzell Innerrhoden, Appenzell Ausserrhoden and parts of the cantons of St. Gallen and Thurgau. Made in the Prealps for over 700 years, it is appreciated for its tasty and full-bodied taste. Its taste characteristics are due to a minimum ripening period of 3 months using a brine made from mountain herbs called "Sulz" and whose recipe is still jealously kept. At this time it is a mild and aromatic Appenzeller.
 
After four months of ripening, he takes the name Appenzeller Tasty Full-bodied. We have selected for you an extra strong Appenzeller.
 
 
Top of the range of this family, it requires a refinement minimum of 6 months to benefit from this name. It takes spicy and full-bodied flavors that make it unique. It is recognizable thanks to its black and golden label. It is refined by the 32-person Dorig house, which specializes in the aging of the Appenzeller and various Swiss specialties since 1943, such as Grison cheese and Alpine cheese.