the hidden Gems of switzerland
“ I haven’t been everywhere, but it’s on my list”! Susan Sontag
This blog invites you to discover the hidden gems of Switzerland, places you have to know, or you don't necessarily find in the official tourist guides. Have fun on our trip through an extraordinary country.
Raclette & Cheese Fondue, the two most typical and best Swiss specialities!
Both dishes are very sociable and have one common thread … namely cheese. On your next trip to Switzerland don’t forget to buy a caquelon and forks for the Fondue, as well as a set for the Raclette. Caquelon is a French word and means pot, a cooking vessel either of ceramic or porcelain. Attached the 2 recipes, just give it a try, have fun and enjoy!!
Raclette: It originates from the canton Wallis in Switzerland and is about 400 years old . The best cheese to buy is the one typically made for Raclette, the Swiss Raclette Cheese ( you can make the Raclette with different cheese) The Raclette grill is placed in the middle of the table with all the ingredients (whatever you like) around. Each person gets a small pan to cover it with a slice of cheese, seasonings and ingredients at personal choice. Once the cheese is melted and bubbling under the grill, it’s ready to eat. For getting the melted cheese onto your plate, we use little wooden or plastic spatulas, which come with the Raclette grill. The top of the grill is used for grilling meat, but this isn’t a must. Ingredients are potatoes, cherry tomatoes, onions, fresh chopped herbs like cilantro, basil, chives… A good bottle of wine at choice accompanies this traditional Swiss dish. Enjoy!
Cheese Fondue: "Fondue comes from the French “fondue” which means “to melt”. Back in the 18th century people, living in the Alps with limited access to fresh food stores during winter time, used the Cheese Fondue as a way to use up old cheese and bread. The ingredients are 1 garlic clove halved or chopped, for 2 people 400g of Fondue cheese at choice ( usually we count 200g pp.) 240ml /1 cup of white wine, some Kirsch/cherry schnapps, 1 teaspoon cornstarch and freshly grounded pepper. Not to forget the bread hand-chopped in bite-sized cubes. Now let’s get started: Rub the inside of the pot with the garlic clove, or just put in the chopped garlic, add the white wine and pepper. Beside take a small recipient and mix the Kirsch with the cornstarch, it has to be fluid. Put the wine to high heat, add the specially chopped cheese portionwise, start stirring ( with a wooden spoon) and turn the heat a little bit down when the cheese starts melting. An insider advice: always stir in the way of an 8!!! When the cheese is melted add the Kirsch and stir well. With all this done move the Fondue pot to the Fondue set burner and start eating. Everytime you lose your bread cube in the fondue, you’ll have to take a shot of Kirsch. One more advice… avoid water and stay with the wine, as too much water may cause cheese blocks in your stomach. Have fun and enjoy!
