Appenzeller Silver - Classic

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Appenzeller Mild is aged for at least 3 months under ideal conditions. During this intensive ripening period, the cheese is regularly rubbed by hand with the secret spice mixture. This gives the cheese its slightly spicy taste. Appenzeller Mild can be recognized by the silver colored label.

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Appenzeller Classic, better known as Appenzeller Mild, is one of the main Swiss cheeses. The Appenzeller Mild is slightly spicy thanks to the secret spice mixture and the ripening period of at least 3 months.


Appenzeller is known as one of the spiciest Swiss cheeses. This unique cheese is regularly rubbed by hand during the intensive ripening period with a special spice mixture. The recipe of this spice mixture is still kept secret. The cheese owes its unique, spicy taste to the treatment with this spice mixture, in combination with the natural, pure raw cow's milk.

Fat 45+, raw cow's milk, animal rennet, starter, salt, spice mixture

Your Appenzeller Silver - Classic  is freshly cut and vacuum-packaged!
The hard structure of Swiss cheese makes it perfectly suitable for sending by post.


Thanks to the slightly spicy taste, the Appenzeller Mild is delicious as a tasty topping on your sandwich. You can also eat the cheese as a delicious snack. Or how about a tasty cheese board, supplemented with other cheeses, fruit or nuts? Serve it with a fresh white wine and you will undoubtedly enjoy it!

More information
Dimension whole cheese +/- 29 cm Ø x 8 cm H
Brand Appenzeller
Flavor strength Pithy
Country origin Switzerland
Nutritional information per 100 grams
fat (gr) 32
Saturated fat (gr) 19
Calcium (mg) 950
Calories (kcal) 411
Kilojoules (KJ) 1625
Carbohydrates (gr) 1
Protein (gr) 25
Sodium (mg) 400
Type of milk Cow
Gluten free Yes
Type of rennet Abomasal rennet
Sugar free No
May contain traces of peanuts. Yes
Edible cheese rind Yes
Lactosevrij Yes
Pasteurised No
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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