Cheese of the month April 2018: Raclette from Anniviers, Valais/CH

In theory April sounds like spring, even in Berlin, but this year it starts with Easter and snow. White Easter are not that unusual, when still at easter-egg-searching-age I remember quite a few chocolate-filled nests in my grandmother’s cold white garden. Fifty years later I positively rejoice in the low temperatures outside as they provide me with a perfect excuse to rave about Raclette instead of presenting you with spring-light Ricotta or the first chèvre. » Weiterlesen…

Cheese of the month October 2016: Vacherin Mont-d’Or, Vaud/CH

The holy trinity of the small valley one hours drive west of Lausanne are wood (that forest), cheese (that milk transformed into wares for less remote, lucrative markets), and watches (a combination of long winter days without cheesemaking, iron ore deposits and Huguenot immigrants’ skills). Yes, they are all here, the big brands you know from ads, James Bond movies and City bankers’ wrists. Fortunately the valley’s signature cheeses (depending on the season, the milk is either made into Vacherin or, during the summer, transformed into large wheels of Gruyère) are a little more affordable. And Vacherin in particular is a model of regionality. » Weiterlesen…