Appenzeller cheese (German pronunciation: [ˈapn̩ˌt͡sɛlɐ] ⓘ) is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, in the two modern-day cantons of Appenzell Innerrhoden and Appenzell Ausserrhoden.

[2] About 75 dairies produce Appenzeller, each with a different recipe for their brine wash.

[3] An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.

[3] The cheese is straw-colored, with tiny holes and a golden rind.

It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged.