Variety from tradition
Appenzeller cheese is unique in character and taste. But there’s far more than just a single Appenzeller. In Dörig’s offer you can discover a wide range of different Appenzeller cheeses. Apart from the classical Appenzellers with different fat contents you can enjoy a whole series of traditional mountain and alpine cheeses as well as regional specialities with their multifarious shades of taste.

A highlight on the cheese plate
A piece of Appenzeller on any cheese plate immediately draws the attention of cheese connoisseurs. Its unmistakeable taste is due to the healthy, rich herb grass of natural Appenzeller meadows on which contented cows are grazing. From their fresh, pungent raw milk the Appenzeller cheese masters have made the tangiest of all Swiss cheeses according to the artisanal customs handed down for centuries. A closely guarded secret of the recipe is the careful use of the famous herbal brine for a period of at least three months.

Paradise for gourmets
Nowhere in the remotest hamlets will you find so many inviting restaurants as in Appenzeller land. After a relaxing walk through the deep green hills the guest will be refreshed and rewarded here with a hearty, earthy meal. After boiled pork and Mostbröckli (dried cured beef) you simply have to take a spicy piece of Appenzeller cheese. Uniform high quality standards have been good for one’s health since the middle of the 20th century. Appenzeller cheese may only be made in the cantons of Appenzell (Inner and Outer Rhodes) as well as in parts of St. Gallen and Thurgau cantons according to the old traditional recipe. The casein brand on any loaf guarantees its genuiness and first-class quality.