All in Swiss Main Courses

Cheese Pudding

Cheese Pudding

Any hard Swiss cheese (or a mix) will work in this light and fluffy cheese pudding—classic Gruyère, hole-y Emmentaler, spicy Appenzeller, creamy Vacherin Fribourgeois, salty L'Etivaz, or whatever mountain cheese you can get your hands on (or you can use cheddar, it's all good).

Pilz Pastetli

Pilz Pastetli

My grandmother was an expert mushroom hunter. She would take morning hikes through the forest, collect them in an old wicker basket, and then make Pastetli with mushroom filling for lunch. The secret of which mushrooms to pick was then passed on to my aunt and cousin.

Because mushrooms can definitely kill you.    

Vacherin Mont d'Or

Vacherin Mont d'Or

Vacherin Mont d'Or is special for a number of reasons.

Firstly and most importantly, it is like its own little fondue, complete with pot. You wrap the whole thing in foil, then stick it in the oven and voilà, dippable cheese.