Appenzeller rässkäse

Appenzeller rässkäse is a semi-hard cow's milk cheese known for its distinctively strong and tangy flavor. The term "räss" in the local dialect translates to "sharp" or "pungent," aptly describing the cheese's pronounced taste. Historically, Appenzeller rässkäse was produced using semi-skimmed raw cow's milk, a practice that dates back several centuries.

During times when it was more profitable to churn cream into butter, the remaining partially skimmed milk was utilized to make this cheese. The cheese is aged for six to eight months, during which it develops its characteristic firm texture and intense flavor.

The production process involves regular treatment with a secret herbal brine, known as "kräutersulz," which contributes to its unique taste and aids in the formation of its natural rind. This brine is a blend of over 25 herbs, roots, and spices, and its exact composition is closely guarded.

Its robust flavor makes it a favored choice for enhancing traditional Swiss dishes such as fondue and Älplermagronen (Alpine macaroni).