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Host: Appenzeller Schaukäserei AGTarget not accessible

Marmi is travelling through Appenzell. A delicious cheesy aroma fills the air. Emmental isn’t the only place with a show dairy. Here in Eastern Switzerland, there is also one dedicated to Appenzeller cheese – the one with the secret ingredient.

The show dairy was built in 1978 and is located in Stein in the Canton of Ausserrhoden. Marmi wants to learn about traditional cheese-making and how to make his own cheese. Because Marmi is so furry, cheesemaker Ueli wraps him up in protective foil – the hygiene regulations for cheesemaking are strict.

Marmi lends a hand with a foil-wrapped paw and helps to collect the fresh Alpine milk and carefully process it. Cheese-making has been a tradition for centuries. Cheese is formed when the milk turns sour. The solid components such as the protein, fat, lactose and minerals separate from the whey. This process is accelerated during cheesemaking. Marmi cuts up the curd. It takes some skill to achieve the right consistency.

Marmi follows Ueli’s instructions and forms the mixture into the typical Appenzeller shape and coats the cheese with a special herb solution. This gives it its unique taste. Of course, the cheese must now be left to rest and mature. In the meantime, Marmi romps in the meadows around Stein and enjoys the fresh clover. Marmi likes it even better than cheese. And it will be a few weeks before he can collect the finished cheese.