The ripening time extends for at least three months, ripening the rind is regularly smeared with a herb brine, in German “Kräutersulz”, according to a recipe from the last century. The amount of herbs in the recipe is kept strictly secret. Appenzeller wheels weigh between 6.2 and 8 kilograms and have a diameter of 30 to 33 cm.

Its characteristic flavor is due to a mysterious marinade of herbs and white wine during the ripening process, whose recipe is known only by two people in the world. The ingredients of this marinade, known as “sulz”, are a secret that is passed down from generation to generation.

From 5 weeks to 3 months, each wheel will be treated with brine, which gives it that strong, refined flavor, slightly spicy on the palate. It is a very aromatic cheese, its paste is yellowish, dense without many eyes, easy to cut, and its thin rind turns red-orange as it is treated with the Brine.
Apart from on boards, or accompanied by good bread, the Appenzeller is a perfect cheese for raclettes or fondues, it can also be au gratin on meat or pasta. For a correct pairing, we will use beer, cider, or young red wine.