Hard Cheeses in Eastern Switzerland

Appenzeller is a Swiss cheese from Appenzell. It's made from raw cow's milk, and while the cheese is maturing, it's regularly washed with a secret herbal brine. After 3 months, it's ready for consumption, and the longer it matures, the sp... READ MORE

Schabziger is a traditional cheese produced in Glarus. It dates as far back as the 8th century when it was made in a monastery. The cheese is also Switzerland's oldest protected brand – in 1463, there was a council meeting and the l... READ MORE

Translating to sitting in the cellar, Challerhocker is a Swiss cheese that's aged for at least 10 months in the region of Saint-Gallen. It was created by Walter Rass, who based the recipe on Appenzeller, but made some changes suc... READ MORE