Introduction :
We are always amazed at the beauty of Switzerland even in the rain. We cannot always choose the weather when we plan our visits, but we dodge raindrops and try to capture the essence of the region through our lens.
The cantons Appenzell Ausserrhoden and Appenzell Innerrhoden were green and gorgeous even though the skies were cloudy and grey. We enjoy a moment of nature by stopping briefly to watch the cows and sheep graze in their lush pastures. Then we set off to discover the cheese dairies of these regions.
Our Discoveries in Appenzellerland
Overview of the Canton Appenzell Ausserrhoden
Capital: Herisau
Land Area: 242,84 km2
Population: 55 234 (décembre 2018)
Admission to the Swiss Confederation: 1513
Language: Swiss German

Overview of the Canton Appenzell Innerrhoden
Capital: Appenzell
Land Area: 172,48 km2
Population: 16 145 (décembre 2018)
Admission to the Swiss Confederation: 1513
Language: Swiss German

Appenzeller Cheese


Appenzeller cheese is a spicy, hard cheese made with raw cow’s milk according to an old traditional recipe developed over 700 years ago. The herbal brine used to rub the cheese is a well-kept secret because it infuses a distinct flavor that cannot be duplicated. The cheese originates from Appenzell in north-eastern Switzerland near Liechtenstein. Today the cheese is only produced in Appenzell Innerhoden, Appenzell Ausserrhoden, and parts of St-Gallen and Thurgau according to strict rules.
Appenzeller cheese has 3 classifications based on age. Each variety is unique and delicious!
- Classic is aged 3 to 4 months
- Surchoix is aged 4 to 6 months
- Extra is aged 6 months or longer