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Appenzeller cheese

Since moving to Switzerland we have discovered Appenzeller [A-pent-seller] cheese.   It is a strong smelling cheese that even I cannot resist.  I, normally, cannot get over the barnyard smell that characterizes most washed-rind cheeses.  However, I have no problem eating my share of Appenzeller.  C’est tres bon!!!

We have a dairy store in our village which Vilay only recently visited.  Inside he found the best Appenzeller cheese we have tried as of yet.  After searching online I found out why it was exceptional.

Appenzeller comes in three foil wrappers depending on how long the cheese has aged. “Classic” is aged three to four months and is wrapped in a silver label. “Surchoix” is aged four to six months and wrapped in a gold label while “Extra” is aged six months or longer and wrapped in a black label.


We found ourselves sitting down to snack on the black label of Appenzeller. This cheese has been allowed to age until it develops more character and that is why it is superior to the other Appenzeller cheeses we have tried.


Vilay’s plate.  I had already finished mine with the help of my five year old daughter!

So, if you are looking for a good cheese I highly recommend Appenzeller Extra with the black label.  However, all the labels are quite good.

Appenzeller featured on the Cheese Course in the San Francisco Chronicle.

Chez LoulouLa Fête du fromage

Comments on this entry are closed.

  • Caffienated Cowgirl September 8, 2008, 9:09 pm

    Sounds like something I would be fond of :)

  • Pumpkin September 10, 2008, 4:00 pm

    It is yummy and I don’t normally care for smelly cheeses.

  • expatraveler September 10, 2008, 8:24 pm

    I think this is near the top of my most favs!

  • Shaula September 15, 2008, 11:55 pm

    I had never heard of Appenzeller before, but I will certainly keep my eyes out for it. (I generally do well with stinky cheeses!)

    I envy your children growing up bilingual–and surrounded by such amazing food. Quelle vie!

  • Jude September 16, 2008, 4:43 am

    I’m all about the stinky cheeses but I haven’t tried Appenzeller. I just know I’m going to like this :)

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