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Posts Tagged ‘Switzerland’

After visiting Fromageries Marcel Petite in the fall of 2013, Team Formaggio traveled on to Switzerland. Ihsan and Valerie, owners of the Formaggio Kitchen family of shops, fellow cheesemongers Tripp and David (Tripp from Cambridge and David from Formaggio Kitchen South End), and myself journeyed to Raclette country in search of the best representations of this classic cheese – and we found it in Raclette de Verbier. Here are a few photos from our short but delicious stay! (please click on one of the photos to open the slideshow)

Meredith Rottersmann is the General Manager and Classroom Coordinator at Formaggio Kitchen Cambridge.

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Verival Urkorn Müsli Bowl

Verival’s Urkorn Müsli

The most important meal of the day isn’t always exciting, especially when you’re trying to keep it healthy. In the U.S. we associate health-food with bland, boring attempts at reduced sugar, but it doesn’t have to be that way. Müsli (also written muesli) was invented at the turn of the century by the Swiss physician Maximilian Bircher-Benner as a health food and diet dish — whole grains blended with lots of fruit and eaten with yogurt, milk, or fruit juice. I don’t remember if I was first introduced to müsli in Switzerland or not, but I do remember that I loved it (and not as a diet dish).

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Gruyère Alpage

Gruyère Alpage

We knew it would be a fast trip, and the time spent waiting for our flight in the Newark airport did not make it any easier. Switzerland was calling and we could not have been any more prepared (and less ready) for what we were going to experience.

We landed in Geneva and made haste to the Jura region of France for a brief stop at Marcel Petite’s famed aging rooms at Fort Sant Antoine. As always, visiting Claude and the crew to taste and pick our wheels of Comté was a resounding success. The Comté offered to us was as spectacular as ever and we were introduced to new fruitières* with all new flavor profiles. This means in a few months, our customers will also be introduced to these new flavors. Exciting, but I digress…

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Idilio Chocolate - No. 3

We are very excited to introduce Idilio Origins chocolate bars to our shelves. Idilio was the first Swiss chocolate company to specialize in finding the best cocoa plantations to make single-origin, single-plantation bars. Working hand in hand with farmers, Idilio oversees everything from harvesting to fermentation before the beans are then sent to Switzerland where the beans are transformed into beautifully refined bars of chocolate. (more…)

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As a cheesemonger at Formaggio Kitchen, I have seen a lot of change in the Swiss cheese industry over the years. Cheese is not only a way of life in Switzerland, but also a large industry for the nation. To ensure steady production, subsidies were created for their main five cheeses: Emmentaler, Raclette, Gruyère, Tilsiter, and Appenzeller. A “fruitière” or cheesemaker would receive milk from the surrounding farms in their co-op and use all of the milk for the production of one of those five cheeses, depending on where in Switzerland they were located.

Appenzeller cheese

Over the past few years, policy and subsidies have changed, creating new opportunities for Swiss cheese makers. Many cheese makers will now produce the staple cheese of their region, but also create new recipes. One of the best examples of this is Käserei Stoefel, which produces over 30 different varieties of cheese and 30 different types of fresh milk products. (more…)

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