In making this lower-fat version of Appenzeller Cheese, less water is added while making the cheese, and a lower cooking temperature is used for the curds. Different starter cultures reduce the speed of the fermentation, which in term lets more water remain in the cheese helping to replicate the body that people expected from full-fat Appenzeller.
It ends up with a texture like that of Appenzeller, though a bit softer, and with a milder flavour.
It appeared on the market only at the end of the 1990s, having been developed in response to changing market tastes.
The cheese is hard enough to be grated. Good as a complementary cheese in fondues.