Now, onto what you'll learn about the 700 year old Appenzeller cheese, renowned as the "spiciest cheese from Switzerland:"
The dairy guys get to work at about 4 AM to receive and test the milk brought in by local farmers. They test it to ensure that the cows ate nothing but hay and meadow grass. If farmers bring in bad milk once, they get a warning; twice and they are banned.
To create a consistent product, part of the milk is skimmed, then slowly re-added to the whole milk to ensure an exact fat content. This is a practice older than most cheese dairies.
That's only the very beginning of the process. If you are ever in Switzerland, you can take a tour of the cheese plant yourself! Link