Swiss Appenzeller cheese from the cheese factory in Stein

Swiss Appenzeller cheese is a delicacy made from Alpine milk.

Swiss cheese, like pocket knives, chocolate, banks, and watches, is a national treasure and an important export commodity of this Alpine country.

Many varieties of cheese, produced in charming and small Swiss cheese dairies, are completely unknown in European countries. In our stores, of course, there are imitations with similar names, but they have nothing to do with slow-maturing Swiss cheeses.

Swiss Appenzeller cheese and the cheese factory at Stein Appenzeller Schaukaserei

Our experiences, as well as this article, which focuses on Swiss Appenzeller cheese, considered one of the best cheeses in the world, are based on a visit to the demonstration cheese dairy Appenzeller Schaukaserei in Stein, near Sankt Gallen.

The cheese-making tradition in the canton of Appenzell is so old that it is difficult to trace its origins. The first mentions of the cheese produced here can be found in chronicles from seven hundred years ago.

Over the centuries, unique techniques and methods for producing hard cheese have been developed, which, like good wine, mature for months, and often years, in dark and cool cellars before they reach store shelves. The comparison to wine is not accidental. Aged cheese, like fine spirits, is judged by its bouquet of flavours and aroma.

Swiss Appenzeller cheese and a visit to the cheese factory in Stein

Along with the ticket granting you access to the cheese factory tour in Stein, you receive a set of several cheeses produced here. These are small pieces of different cheese varieties that will help you understand the differences between the various flavours.

The dairy factory has created an interesting tourist route, leading through the factory’s nooks filled with interesting information, exhibits, and viewpoints from which you can watch the cheese dairy workers bustling along the production line.

The most exciting moment of each day is the start of the demonstration cheese production. It takes place every day at 3:00 PM and attracts many tourists and the curious. Through the panoramic window located on the upper floor, you can watch as the individual products are mixed in giant vats, then drained and poured into moulds. In the moulds, the cheese is given its initial oval shape and appropriate weight.

The next stage involves pressing out the water and drying, after which the finished rounds are sent for further processing. At this stage, the raw cheese is seasoned with wine, young cider, and herbs, the composition of which is strictly controlled and kept secret by the producer.

Finally, the cheese blocks are sent to the warehouse, where, alongside hundreds of others, they age for several months, acquiring a deep flavour and unique aroma, much loved by connoisseurs.

During your walk through the museum, you’ll come across a room where various herbs and spices are gathered, used to impart the appropriate scent and flavour to the cheeses. Interestingly, upon entering, you receive a small bag in which you can collect the herbs that appeal to you. We took along rosemary, thyme, and mint, which made a superb addition to our tea.

Swiss Appenzeller cheese tradition and modernity

The guide at the cheese dairy in Stein proudly explained to us that Appenzeller cheese is a reflection of the lives of the residents, characterized by a love for tradition and openness to development and modernity.

According to the oldest recipes, well-prepared and seasoned Appenzeller cheese should have a relatively thick, golden-coloured rind. The interior of the cheese should have the colour of dry straw and very few small holes. The taste depends on the type of cheese and the ageing time. As for the aroma, it is a combination of milk, fruits, nuts, and herbs. Of course, the ingredients, and proportions that make Appenzeller unique are closely guarded secrets.

An important part of the cheese production process is the time it spends ageing. Additionally, the environment and conditions in which the cheese will mature are crucial.

There are four basic versions of Appenzeller cheese:

In addition to the above types of cheese, the facility also produces cheeses of other varieties. These include cheeses designed for melting, perfect for fondue, a Swiss dish consisting of melted cheese and pieces of bread.

All Appenzeller cheeses are characterized by careful selection of ingredients and extremely meticulous quality control. Cow’s milk from local animals freely grazing on mountain pastures is used in production. The water for production is sourced from verified springs. Similarly, herbs, flowers, and all other additives, such as wines and ciders, come from local producers who have spent years proving the high quality of their products.

During the ageing process, Swiss Appenzeller cheese is regularly turned and, depending on the variety, washed with wine, cider, as well as herbal and floral infusions. The frequency of washing and the composition of the mixtures depend on the producer and are closely guarded.

At the end of the tour, we learned that all cheeses leaving the dairy in Stein are lactose and gluten-free, and no artificial colourings or any other flavour or scent enhancers are used in production.

Swiss Appenzeller cheese and the Appenzell Stein Ethnographic Museum

The Ethnographic Museum in Stein is located right next to the Stein Appenzell demonstration cheese dairy and serves as an excellent complement to the cheese exploration journey.

Through numerous exhibitions and a wealth of information gathered in the museum, you will learn everything about the history of the region, its traditions, and the important role that agricultural production plays for the people living here.

The museum has collected hundreds of items related to the work of local farmers. Among the exhibits are utensils and tools used in the production of, among other things, cheese. An interesting sight is the reconstruction of an entire peasant farmstead from the 19th century.

In the museum’s cellars, old weaving machines are displayed, reminding visitors that this region is renowned for its magnificent, fantastically colourful textiles.

Swiss Appenzeller cheese and the cheese factory in Stein practical information

• Visiting the cheese dairy and the Ethnographic Museum in Stein typically takes about 3 to 4 hours. If you decide to enjoy a meal at a local restaurant, this time may be extended.
• Address of the demonstration cheese dairy in Stein: Sortenorganisation, Appenzeller Käse GmbH, Poststrasse 12, Postfach 67, CH-9050 Appenzell.
• The demonstration cheese dairy in Stein is open to visitors for 364 days a year. Cheese production never stops here, and the only day the facility is closed is on December 25th.
• On the premises of the cheese dairy, there is a shop selling local products and a restaurant where you can try dishes featuring cheeses produced in the facility.
• If you feel like organizing a business meeting or entertaining a larger group of friends on-site, it is possible by prior arrangement with the staff.
• The cheese dairy staff will provide you with all the advice and information about everything related to the cheese produced here. For example, they can recommend which wines pair well with each type of cheese.
• Taking an active part in the cheese production process is an exciting idea, especially for the youngest visitors. After completing the work, the cheese goes for ageing, and after a few weeks, a courier will deliver it to your address.
• The cheese dairy hosts thematic events, celebrations, and observes all possible holidays. These include dairy fairs and showcases of local specialities.
• In the local shop, you can not only buy all the cheeses produced here but also wines and entire gift sets, which, in my opinion, are fantastic souvenirs from a visit to an alpine cheese producer.
• In the Swiss Appenzell region in the northeastern part of the country, there are 65 cheese dairies producing hard and aged cheeses.
• The cheese wheels have a diameter of about 33 centimetres and weigh around 7 kilograms.
• Cow’s milk and many other ingredients are used in production.
• Cheese production has been practised in Switzerland for centuries. The Roman historian Pliny the Elder wrote about them as early as the first century AD.
• The most popular cheeses produced in Swiss cheese dairies include Appenzeller, Tilsiter, Gstaad, Raclette, and Tête-de-Moine.
• The most valuable types of Swiss cheese can mature for several decades.
• Cheese wheels need to be turned and coated with a mixture of herbs and wine from time to time. Specially trained cheese turners decide on the entire process. They can assess the quality of the cheese and its current condition by its appearance and the sound it makes when tapped.
• Hard cheeses are a rich source of calcium. Their composition helps maintain proper blood clotting and alleviate stress.
• The exact recipe for Appenzeller cheese and the products used in its production are closely guarded secrets. Supposedly, only 2 people per generation have access to the safe containing the recipe and production instructions.
• Appenzeller is also the name of a breed of dogs originating from Switzerland’s Appenzell region. It is a herding breed, first heard of in the 19th century.

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