As an internationally renowned heavyweight, Wisconsin is the Midwest’s undisputed champion of cheese. But don’t overlook its scrappy western neighbor. In Minneapolis, an urban creamery, a vibrant dining scene and bustling cheese shops put Minnesota on the cheese enthusiast’s map. True, winters can be brisk, but that’s nothing a locally-sourced cheese plate or a bubbling pot of fondue can’t fix.
Appenzellerland, set between the Alps and Lake Constance in the northeast region of Switzerland, is a place where traditions are closely guarded and time is a relative term. In fact, as I walk through the car-free village of Appenzell, with its candy colored, chalet-style houses, quaint restaurants and whimsical displays of garden elves lining the sidewalks, it’s the anachronism of brightly clad tourists taking selfies on their iPhones that reminds me I’m actually in the 21st century.
Room temperature and naked.
That’s how Cheddar lovers say they want their favorite aged cheese served, perhaps paired with a cracker. Admittedly, a slice of mature Cheddar is a palate pleaser par excellence needing little garnishment.