Culinary activities

The day begins at the bakery, where you make your own Appenzeller Biber, a traditional gingerbread with honey and nuts, which you can of course take home with you. After lunch you visit a craftsman, and make your own key ring; and round off the day with a coffee and a visit to the producers of traditional Appenzeller Alpenbitter – an herbal digestive liqueur.

Trasadingen was the first community in the canton of Schaffhausen to establish a wine trail. This gentle and pleasant walk leads up into the vineyards that look out over the picturesque Klettgau region, passing informational panels on winegrowing along the way, before looping back into the village.

Switzerland’s first fruit trail leads through the lush orchards of Altnau, with glorious views of Lake Constance along the way. Informational panels tell the story of the local cultivation of apples and pears. You can follow the 9 km trail on foot, by bike, or even in a horse-drawn carriage. Outdoor grills available at picnic sites along the way.

The life of the farmers and cheese makers of Appenzell is in many respects still governed by ancient traditions. At the Appenzell cheese dairy in Stein, you can watch the cheese makers up close and see age-old customs and the latest technology come together in a fascinating mixture of the traditional and the modern. The restaurant with its large terrace serves regional specialities and hearty cheese dishes. The souvenir shop sells a range of original, high-quality products from Appenzell besides the famous cheese. If you come in a group of between six and eight you could try your hand at the Appenzell Cheese Game, which will test your wits, your orienteering skills and your team spirit to the limit.

This museum is devoted to the history and culture of the farming communities of Appenzell. Every Sunday afternoon, in an original alpine chalet, a cheese maker makes the popular Museums-Mutschli, a local cheese speciality. Individuals and groups may also, by appointment, make their own cheese alongside the cheese maker – and will receive it six to eight weeks later. From April 1 to November 1, cheese making also takes place every Wednesday afternoon in the alpine chalet.