The famous Appenzeller cheese owes its full-bodied taste to the legendary herbal brine, the composition of which is kept secret.
The finest wheels of cheese are selected according to strict criteria before they arrive at the kaltbach cave. Aged for a minimum of 7 monthsunder the careful attention of the master cheesemaker and cave masters with the natural climate of the sandstone cave give the Appenzeller cheese an extra touch: the incomparable kaltbach taste.
