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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