For my last post from Germany, I thought I should talk a little about our visit to the Appenzeller cheese factory in Switzerland. Appenzell is the region in Switzerland from which the cheese originates. This is traditional Swiss cheese, without the large holes. It is sold in three varieties, differentiated by the amount of aging: classic (at least three months), surchoix (at least four months), and extra (at least six months). None of the options is incredibly sharp, but all three are "uniquely spicy" (the company's tagline).
The cheese factory in Appenzeller is a Schaukäserei, which means that the public is allowed to view the production process. Here are a couple of pictures of the production process. We were mesmerized as we followed each step. (Could it be that I am training a new generation of cheese fanatics?) Afterwards, we purchased some souvenirs and some cheese, which was excellent. We skipped the Restaurant, which had the lamest children's menu I have ever seen ... and that is an achievement.
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1. Posted by Greg Call on June 25, 2004 @ 6:16 | Permalink
Gordon,
You're speaking of things close to my heart. I treated myself to some Appenzeller with my dinner just last night. And Appenzell is not only the homeland of the worldbeater cheese, but it is the birthplace of my wife. She's a St. Gallerin. I hope you got a chance to check out the surrounding country -- it's a breathtakingly gorgeous part of the world.
2. Posted by MySQLwebmaster on June 29, 2004 @ 2:54 | Permalink
The region is called Appenzel not Appenzeller.
3. Posted by Gordon Smith on June 29, 2004 @ 7:37 | Permalink
Yes, Appenzel. My bad. Thanks.
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