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Appenzeller®: Swiss cheese that is made more than 700 years ago following an old craft tradition.

This variety is highly valued for its refined and strong taste, the result of the application of a mysterious marinade during ripening. This marinade is known as "sulz" and its ingredients are a secret that only two people know and is transmitted from generation to generation. Appenzeller® production began 700 years ago in the Canton of Appenzell (Eastern Switzerland). Only cheeses that score above 18.5 out of 20 can be marketed under Appenzeller®.
Switzerland Cheese Marketing, SL Spain, headquartered in Bern, is responsible for the promotion of Swiss Cheese in the Spanish and Portuguese markets. There are 430 varieties of cheese in Switzerland: in Spain we find Appenzeller®, Emmentaler AOP, Le Gruyère AOP, L'Etivaz AOP, Sbrinz AOP, Tête de Moine AOP and Vacherin Fribourgeois AOP. Swiss cheese does not use additives in its production, they are 100% natural, they are high in calcium and they are suitable for celiacs and lactose intolerant.