周辺の峠・トップ9

The small Schönenberg road to the Ricken Pass from Wattwil lives up to its name. While it does have a few meters of elevation gain, with very little traffic, the climb is a lot of fun and ideal for road cycling.

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Beautiful quiet climb with gentle slopes.

Nosshaldensattel 1496 m Nusshaldensattel Appenzell Ausserrhoden, Appenzell Innerrhoden The Nusshaldensattel (also written Nosshaldensattel) is a pass on the cantonal border of Appenzell Innerrhoden and Appenzell Ausserrhoden. It is located at an altitude of 1496 meters above sea level southeast of Kronberg (1663m). The saddle can be reached either from Schwägalp or from the village of Urnäsch up to Kronberg. You can also hike over the pass on the second stage of the Appenzeller Höhenweg (hiking route 980). This leads from Schwägalp via Chammhalden up to Nusshaldensattel and from there via Petersalp back down to Urnäsch. Text / Source: fuorcla.ch https://fuorcla.ch/nusshaldensattel/

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The Nusshalde saddle is located at an altitude of 1,496 metres in the Appenzell Alps between Kronberg (1,663 metres altitude) and Spitzli (1,519 metres altitude) on the border of Appenzell Innerrhoden and is a pass.

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Away from the hustle and bustle. Relatively challenging and beautiful.

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With good equipment, everyone can enjoy a nice hike here.

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Crossing point with signpost. Very nice view of the Alpstein massif.

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Alpine Show Dairy, Schwägalp Rich in history and unique Alpine cheese represents an open and welcoming way of life and is deeply rooted in the ancient Swiss alpine farming tradition. Originally, cheese was only produced on the alpine pastures to preserve the summer's milk for the winter. It wasn't until the 19th century that farmers in the valleys also began producing cheese. Thus, Swiss cheese originated in the alpine farms. Even today, every alpine valley has its own alpine cheese. Each alpine cheese is different, as locally varying herbs, production methods, and traditions shape the cheese in aroma, color, shape, ripeness, and hardness. Alpine cheese is part of the vibrant alpine culture. Carefully handcrafted Alpine cheese is made from natural Swiss alpine milk. The alpine pastures with up to 100 different herbs and grasses give it its unique flavor. A cheese may only bear the designation "alpine cheese" if the milk production and cheesemaking take place on the alpine pasture. Alpine cheese, unlike mountain cheese, is a seasonal product, only produced from May to September. Alpine Ascent As soon as spring arrives in the mountains, the herdsmen, dressed in traditional costumes and accompanied by their elaborately decorated animals, leave the valley farms. Their route is lined with spectators and folklore enthusiasts. For 80 to 120 days, their home is the alpine hut. Then the alpine cheese season begins, along with a demanding life with little comfort. Busy Days From early morning until late at night, it's all about milking, cheesemaking, butter churning, feeding the animals, trimming their hooves, cleaning pastures, preparing firewood, cooking, and searching for lost animals. And this goes on seven days a week. Nevertheless, there's still time now and then for a relaxing evening or for music and dancing. Alpine Descent When the days grow shorter in autumn and the grass and herbs grow more slowly, it's time to drive the cows down to the lower pastures and later down into the valley. With a touch of melancholy, the herds begin their descent. The festive alpine descent of the decorated animals and herdsmen is accompanied by spectators and numerous celebrations. Text / Source: Schwägalp Alpine Show Dairy https://www.alpschaukaeserei.ch/

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