Alpabzug
My father-in-law knows most of the cows at the Entlebuch Alpabzug personally, and he's probably helped to birth more than a few of them.
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.
My father-in-law knows most of the cows at the Entlebuch Alpabzug personally, and he's probably helped to birth more than a few of them.
The most polarising contribution to Switzerland's cheese canon.
The Abbey of St Gallen is named for St Gall, an Irish disciple loved by bears, born in the year 550.
It's easy to first be skeptical of this tomato, especially in the supermarket, as she often looks paler and almost pink, even underripe, in comparison to her scarlet neighbours. However, her tender, delicate skin holds tart, meaty innards, bursting with flavour.
Switzerland's favourite sausage is a heady mix of beef, pork and pork rind, bacon and seasonings, stuffed with ice (to help binding) into oxen intestines, smoked and then boiled.
Who cares what's in it, it's delicious!
Sam warned me that the Coupe Hohgant (named after a nearby mountain) was big, really big, but I didn't believe him until I saw the waiter struggling under its weight.