Supple Alpine semi-hard, herbal-brined, with nutty warmth and a savory peppery finish.
Swiss semi-hard cow's milk Appenzeller from Appenzellerland, aged 3-4 months with a secret herbal brine wash. Nutty, savory, lightly spicy. Ships to 48 states.
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Appenzeller comes out of the Appenzellerland in northeastern Switzerland, where dairies have been making cheese under this name for at least 700 years. The Silver Label is the youngest of the three official tiers, aged three to four months and the most approachable of the family.
The paste is a clean straw color, semi-hard but supple, dotted with tiny "eyes" and slicing cleanly off the wheel. Each dairy guards its own herbal brine recipe, often built around wine or cider and a private blend of local herbs, brushed onto the wheels during curing to build the golden rind. That wash drives the flavor: a nutty, lightly fruity Alpine base with a brine-washed savory lift and a gentle peppery tickle on the back of the palate. The Surchoix (gold) and Extra (black) labels push that spice further with longer aging; the Silver keeps it polite.
It's a melting cheese as much as a board cheese, classic for fondue and gratins, and the Silver Label took a spot among the top 20 cheeses at the 2024 World Championship Cheese Contest.
Firm but supple under the knife, with a close paste dotted by tiny eyes. Slices cleanly without crumbling and softens toward a melting wheel when warmed.
The mildest of the three Appenzeller tiers, but not a quiet cheese. Brine-washed character comes through with a savory, lightly spicy lift over a nutty Alpine base.
A medium-length finish that carries the herbal brine note past the bite, holding a savory, faintly spicy hum on the back of the palate before fading clean.
A gentle buttery note sits underneath, more Alpine cream than yogurty tang. The wash and the age push the milky side into the background.
Classic Alpine nuttiness through the middle, leaning toasted hazelnut and brown butter, the kind of nutty pull you get from a cooked-curd mountain cheese.
The herbal brine brings a savory, lightly vegetal layer from the rind inward. Not barnyardy, more like a stocked-cupboard herb shelf wound into Alpine paste.
A soft peppery tickle on the back of the palate, the gentle end of Appenzeller's signature spice. The Surchoix and Extra labels push this further; Silver keeps it polite.
Washed rind
Brine-washed natural rind, golden and aromatic from the herbal wash. Edible if you like it but most slicers trim it; the rind drives the spice and savory perfume of the paste.
Appenzeller stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Off-dry Alsatian whites and a light Pinot lift the herbal brine without fighting the nutty Alpine paste. Wheat beer and a dry cider echo the wash flavors that brushed the rind during aging.
Crisp orchard fruit and a touch of honey play off the brine-driven savor in the rind. Mustard and cornichons sharpen the nutty paste for a board, while apple butter leans into the cider note in the wash.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
