Organisation for procurement, quality control and marketing management of Appenzeller® raw milk cheese from 37 village dairies

Sortenorganisation Appenzeller Käse GmbH

Poststrasse 12, 9050 Appenzell (CH)New on Amplifa

1282First documented mention of Appenzeller cheese

37Producing village dairies (2024)

8.090 tProduction volume 2024

53 %Export share

GmbHLegal form of the trade association

About Appenzeller Käse GmbH

Sortenorganisation Appenzeller Käse GmbH, based in Appenzell (CH), is the trade association behind the collective brand «Appenzeller Switzerland». It purchases the raw milk semi-hard cheese produced by around 37 village dairies in the cantons of St. Gallen, Thurgau and Appenzell Ausserrhoden and markets it in Switzerland and abroad; approximately 53 percent of production goes to export, of which around 78 percent goes to Germany. The organisation is responsible for quality control, marketing and advertising, as well as setting production volumes and sales prices. The cheese is produced as a raw milk cheese from non-thermally treated cow's milk and, during a maturation period of four to seven months, is treated with the legally protected herb brine. The portfolio includes the Classic (Silver Label), Gold Label, Black Label and Purple Label brands. B2B trade and affinage are handled by the five merchants of the Appenzeller Cheese Merchants' Association (AKHV).

Site: Appenzell
Processes: Quality control, Marketing and advertising, Setting production volumes and sales prices, Procurement and marketing of the cheese, Stewardship of the collective brand «Appenzeller Switzerland»
Materials: Untreated cow's milk (raw milk), Herb brine (Bräme), Full-fat cheese (min. 50 % fat in dry matter, 58 % DM), Quarter-fat cheese (min. 20 % fat in dry matter, 48 % DM)
Certificates: Specifications for fat content/dry matter, ISO 9001
Industries: Food / Dairy processing, Cheese production

01
Raw milk supply from agriculture around the Säntis
02
Cheese production in 37 village dairies
03
Procurement by the variety organisation
04
Maturation and care with herb brine
05
Quality control
06
Marketing and distribution in Switzerland and for export

Raw material and process

Rohmilch

Untreated cow's milk (raw milk)

Basic ingredient of the semi-hard cheese; the cheese milk of the full-fat grade has a fat content of 3.3–3.5 %.

Sulz

Herb brine (Bräme)

Liquid made of wine, yeasts, salt, spices and further ingredients used to treat the wheels during maturation; the recipe is regulated by the variety organisation.

Vollfett

Full-fat cheese (min. 50 % fat in dry matter, 58 % DM)

Maturation grades Classic (mild-spicy), Surchoix and Extra (extra spicy), maturation 4–6 months.

Viertelfett

Quarter-fat cheese (min. 20 % fat in dry matter, 48 % DM)

Varieties mild and aged (sharp), maturation 6–7 months.

Site

Appenzell

Head office of the variety organisation

Part weight / size: Wheel weight 6–8 kg
Materials: Raw milk cheese

Products

**Appenzeller® Silver Label**Semi-hard cheese · Food retail

**Appenzeller® Gold Label**Semi-hard cheese · Food retail

**Appenzeller® Black Label**Semi-hard cheese · Food retail

**Appenzeller® Purple Label**Semi-hard cheese · Food retail

Inside the production

Industries

Food / Dairy processingCheese production

Additional services

Quality controlMarketing and advertisingSetting production volumes and sales pricesProcurement and marketing of the cheeseStewardship of the collective brand «Appenzeller Switzerland»

Quality

The variety organisation is responsible for quality control of production and sets specifications such as minimum fat content and dry matter for the affiliated dairies.

Evidence	Appenzell
Specifications for fat content/dry matter
ISO 9001

History

1282
Earliest documented mention of Appenzeller cheese in a charter in the Abbey Archives of St. Gallen.
2020
Record year with over 10,000 t production volume
2023
Last maturation facility in Appenzell closed its cheese cellar
2024
37 village dairies produced 8.090 t of Appenzeller cheese