Baku Kitchen! An independent reference of traditional food

Appenzeller

Semi-hard cheese with a tangy rind washed in herbal brine.

Switzerland Cheese & dairy Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Made in Appenzell, where cheese is documented from the thirteenth century; the herbal brine recipe is a guarded trade secret.

Frequently asked questions

What is Appenzeller?

Appenzeller is a cheese & dairy from Switzerland: semi-hard cheese with a tangy rind washed in herbal brine. Made in Appenzell, where cheese is documented from the thirteenth century; the herbal brine recipe is a guarded trade secret.

Made with

cheesemilkherbs

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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