A delicious journey through the cantons
Born in a well-preserved environment and crafted with artisanal care and centuries-old expertise, Swiss cheeses are perfect for sharing on a platter or as special ingredients in delicious recipes.
Appenzeller®, an explosion of flavour
With over 700 years of history, Appenzeller® is still produced by hand today and retains its full flavor, thanks to the pastures rich in aromatic herbs, located between the pristine mountains and the gentle hilly landscape that extends from Lake Constance to the Säntis massif. The production area is strictly limited and includes the cantons of Appenzell Innerrhoden and Appenzell Outerrhoden, and parts of the cantons of St. Gallen and Thurgau. Its unique flavor is due to the genuine and nutritious raw milk and the loving care given to it during its first months of maturation, when it is immersed in the famous herb brine, the composition of which is a jealously guarded secret. With a strong, sweet, and aromatic flavor, and a soft texture characterized by small holes, it is a delight to discover on a cheeseboard or as an ingredient in hot dishes, to which it adds a fresh, creamy touch.
Raclette Suisse®, irresistible dark chocolate
According to documents preserved in several Alpine monasteries, it appears that as early as 1291, the year Switzerland was founded, William Tell's contemporaries were familiar with "Bratchäs" (roasted cheese), as Raclette Suisse® was then known. This cheese, eaten as a meal by Alpine farmers, spread to other regions in the 20th century, and with the invention of electric ovens, it quickly became one of Switzerland's culinary symbols. The French word "Raclette" also appeared at this time, from the verb "racler," meaning "to scrape." Raclette Suisse® is a semi-hard, full-fat cheese made from raw or pasteurized cow's milk, aged for a minimum of three months. Preparing raclette, then as now, is very simple: the cheese, cut in half, is heated on a special burner until the cut surface begins to melt. The melted portion is delicately scraped off with a spatula, and the cheese is returned to the heat. It is prepared directly at the table and traditionally its sweet and aromatic taste pairs well with boiled potatoes, spices and side dishes, such as salad, gherkins and corn on the cob, mustard and dried fruit.
On-site visits
To visit the dairies where Appenzeller® is made, discover all its secrets and production processes, and taste it in the place where it is born, here is the reference address:
Appenzeller Schaukäserei AG Dorf 711, CH-9063 Stein AR.