Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
A specialist in household management and nutrition, her cookbook 550 Rezepte von Frau Pfarrer Gschwind lays out numerous recipes of her day, plus methodology.
Founded in 1883, this family run distillery in the Entlebuch makes numerous award-winning traditional Swiss schnaps as well as other excellent spirits.
Born penniless in Switzerland, Ritz, with ingenuity and exacting standards, went from humble beginnings to having his very name be a synonym for unabashed luxury.
Ever-present in Swiss breadboxes and on Sunday breakfast tables is the plaited, golden Zopf / Tresse / Treccia, whose name literally means ‘braid’ in German, French, and Italian.
Grande Dame of Swiss cuisine, her seminal work Aus Schweizer Küchen marries historic recipes with Swiss customs and food traditions.
Please accept my best renderings of Swiss, US, and UK cuts of pork.
The Fülscher Kochbuch remains a trusted source for many classic Swiss recipes, as well as a bible of practical kitchen advice.
Produced since 1903, this vanilla pudding in a can has been a Swiss favourite for over a century.
And who founded that company? None other than master hotelier Caesar Ritz.
Once referred to as poor man's honey, this is a syrup of similar consistency made from pears. It is a uniquely Swiss product and can be used interchangeably with honey in most dishes, lending a markedly fruity taste.
Please accept my best renderings of the Swiss, US, and UK cuts of beef.
Of course the national soda pop of Switzerland is made with milk.
During the late 1800s absinthe was the drink of choice for bohemians and artists alike. Although now it's thought that much of its psychoactive properties were exaggerated, tales of hallucinations and mania led to the drink being vilified and banned in the early 20th century.
Imagine my surprise to discover that all, yes ALL, Toblerone bars are produced in Bern.
A mix-in-milk powder made from malt, egg, and milk, and flavoured with cocoa, developed in Bern in 1904.
In Switzerland, Fasnacht is celebrated in the typical way—big street parties, loud music, parades, dressing-up, many traditional fried delicacies, and plenty of drinking.
One of the most famous sanatoriums of the early 20th century belonged to Dr. Maximilian Oskar Bircher-Benner, the creator of Birchermüesli.
At four in the morning the festivities begin. Onions, as far as the eye can see. Braided onions, onion figurines, onion pie, onion sausages, and onion soup.
And confetti.
The wines of the Wallis (Valais in French) are some of Switzerland's best.
Perhaps the strangest of Swiss traditions, the Gansabhauet involves masked and blindfolded participants trying to win a dead goose by severing its neck with a blunt sword.
