Contact Us

Personal information

Please enter your first name.
Please enter your last name.
* required

Your request

Please enter a message.

Send message

Your request has been sent successfully.
Send another message.

Share link

Recommend

Recommendation of Appenzeller Käse

Divide various addresses by comma. The recipients will get a link to this platform.

Please enter a valid recipient.
Please enter a valid email address.
Please enter a message.
* required
Your recommendation has been sent successfully.
Send another message.

Exhibitor information

Address

Margaret-Mitchell-Str. 4
89231 Neu-Ulm
Germany
Google Maps

Social Media Links

Company profile

From milk to cheese
The spiciest cheese in Switzerland has been produced for more than 700 years in the idyllic mountains of the Appenzellerland: Appenzeller® cheese is made in 52 local cheese dairies following a traditional recipe and tended with the secretive herbal brine. Here you can find out how milk is made into cheese step by step.

Natural milk
They are an intrinsic part of the Appenzellerland: the cows, whose natural raw milk is used to make Appenzeller® cheese. They are fed exclusively with rich herbal grass and hay. It supplies the basic ingredients for high quality natural milk. The cows and cowsheds are inspected regularly and the quality of the milk is monitored continuously.