From the Cows to the Plate

30 12 2012

This is all about Swiss CHEESE! And not the holey stuff you might think of… real mountain cheese from Brown Swiss cows!

 

Some Brown Swiss cows in the barn for the winter. The milk used for cheese comes from cows that spend the summer up on the Alps. Alp Cheese does not refer to a single uniform product, but to a whole range of regional Alpine cheeses. Each cheese has at least as much individual character as the Alpine cheesemaker that produces it and varies by region depending on the grasses and alpine herbs on which the cows graze.

Some Brown Swiss cows in the barn for the winter. The milk used for cheese comes from cows that spend the summer up on the Alps. Alp Cheese does not refer to a single uniform product, but to a whole range of regional Alpine cheeses. Each cheese has at least as much individual character as the Alpine cheesemaker that produces it and varies by region depending on the grasses and alpine herbs on which the cows graze.

Getting a slice of cheese from the market in .

Getting a slice of Alp cheese from the market in Morrisen.

Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto toast. The term raclette derives from the French word racler, meaning "to scrape," a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate.

Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto toast. The term raclette derives from the French word racler, meaning “to scrape,” a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate.

Cheese fondue is a traditional Swiss dish that originated in the Alps, mainly in and around the canton of Valais (French) / Wallis (German). Contrary to popular view outside of Switzerland, it did not originate as an après-ski snack; it’s a hearty peasant dish, using ingredients that were available in the winter: cheese, wine, coarse peasant bread. Sue`s Swiss fondue, she has a secret recipie which is the best!

Sue`s Swiss fondue, she has a secret recipie which is the best! Cheese fondue is a traditional Swiss dish that originated in the Alps, mainly in and around the canton of Valais (French) / Wallis (German). Contrary to popular view outside of Switzerland, it did not originate as an après-ski snack; it’s a hearty peasant dish, using ingredients that were available in the winter: cheese, wine, coarse peasant bread.

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