Products from Appenzell

Shh ... on the trail of the secret of Appenzell specialities.

Mild, strong or extra spicy
The world-famous Appenzell cheese plays a leading role in the hearty cuisine. The Appenzeller Volkskunde-Museum (Appenzell Museum of Folklore) in Stein and the Hotel Hof Weissbad still make cheese the traditional way over the open fire (www.appenzeller-museum.ch, www.schaukaeserei.ch).

Kabier: Kalbfleisch mit Bier (veal with beer)
The cows in the stable of the Dähler Family enjoy a daily massage with brewer’s yeast. This type of meat registered under the name of Kabier, the Appenzell variant of the Japanese Kobe beef, is captivating with its tenderness and flavour (www.kabier.ch).

Sausage specialities
Bauernschüblig, Pantli, Landjäger, Siedwurst, Bratwurst and Schüblig with bacon bits: the Appenzellerland is also all about sausage. A real showpiece of the people from Appenzell is the Mostbröckli – a raw piece of meat, stored in dry salt and a seasoning mixture, which is subsequently smoked and dried.

Traditional beer production
Hanfblüte, Vollmond, Castégna: With innovative products, the Brauerei Locher (Locher Brewery) of Appenzell has quenched the thirst of hikers from all over the world for almost 300 years (www.appenzellerbier.ch).

Fresh spring water
The Gonten spring was mentioned in history books as early as 1657. The sought-after mineral water comes from the Mineralquelle Gontenbad AG family business. Its composition is low in sodium, and is said to be particularly healthy (www.mineralquelle.ch).

For further information on various Appenzell products, please visit www.appenzeller-produkte.ch.