The unspoiled pre-alpine environment and the region’s renowned pastures favor the production of this full-bodied cheese which is part of the Appenzell heritage. It is produced by around 80 village cheese dairies in the canton of Appenzell and partly in the cantons of St. Gallen and Thurgau. The cheese is matured for at least three months. It takes on its taste after numerous brushings, two to three times a week, with a herbal brine, called sulz, the recipe of which is kept secret (salt, yeast, white wine, pepper and a mixture of ‘about twenty to forty plants). Only two people per generation know the recipe and can access the bank vault where it is kept2. Appenzeller wheels weigh between 6.2 and 8 kilograms and have a diameter of 30 to 33 cm for about 80 l of milk. (extract from Wikipedia)