After Saturdays strenuous alpine hike, it was a pleasure to leave the heavy hiking boots behind and stroll along the 10 km long (roundtrip) barefoot path in the Appenzeller Land. It meanders through meadows and pastures, mostly on very pleasant soft and grassy ground. The path includes a lot of different stations, allowing hikers to experience the feeling of soil textures underfoot; to wade through rivers, mud, brooks, or ponds; and to exercise foot gymnastics and balancing.
This concept was first developed in the 19th century by Sebastian Kneipp, one of the founders of the Naturopathic medicine movement. He believed that applying your feet to a range of natural stimuli would have therapeutic benefits. This is related to the ancient practice of reflexology, practiced in China for thousands of years for relaxation.
Additionally you can enjoy the nice countryside of the Appenzeller Land. So this is the region (see also yesterday’s picture: http://365project.org/mona65/365/2016-08-13 ) where the famous Appenzeller cheese is made, in more than 60 small dairies following an old, artisan tradition. Its production requires great skill and care by the master cheese makers. And of course the high quality milk of the cows (they get fresh grass in summer, or dried grass in winter, but never silage) and are now in summer on the alpine pastures. The recipe that gives this cheese its unique, spicy flavour us a secret for centuries.
