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S W I S S C H E E S E
A beginner's guide to fondue, How the Swiss fell in love with yes, British cheese and more features about Swiss cheese
S W I S S C H O C O L A T E
A chocolate factory tour, a history of the sweet stuff, the recipe for Hot Cha Cha Chocolate and more features about Swiss chocolate
S W I S S W I N E
All aboard Nov 3-17, 2011 Zurich wine fair spans 12 ships, Zurich's oldest wine bar, Ski resort wines worth tasting (no really), and more features about Swiss wine
S U B S C R I B E
Food Scout
Gourmand Amy Eber is on the Swiss food trail—every Thursday at 5:40 pm (Repeats Fridays at 1:40 pm)
Food Scout: The herbal liqueur of Appenzell
Thursday, 2 May, 2013Production of the herbal liqueur, Appenzeller Alpenbitter, began in 1902 by Emil Ebenter. The recipe he developed, using 42 different herbs, spices, roots and fruits, is still used today and remains a secret only known to two people in the still family-owned company. Food scout Amy Eber takes a sip:
Thursday, 2 May, 2013Production of the herbal liqueur, Appenzeller Alpenbitter, began in 1902 by Emil Ebenter. The recipe he developed, using 42 different herbs, spices, roots and fruits, is still used today and remains a secret only known to two people in the still family-owned company. Food scout Amy Eber takes a sip:
Food Scout: Appenzell beer and their award-winning whiskey
Thursday, 25 April, 2013Brauerei Locker AG in Appenzell has been hand-crafting beer since 1886. In addition to producing numerous traditional and specialty beers, the company recently diversified into making award-winning whiskey. Food scout Amy Eber explains why this is not such a surprising expansion of their business:
Thursday, 25 April, 2013Brauerei Locker AG in Appenzell has been hand-crafting beer since 1886. In addition to producing numerous traditional and specialty beers, the company recently diversified into making award-winning whiskey. Food scout Amy Eber explains why this is not such a surprising expansion of their business:
Food Scout: The hearty Valais Cholera cake
Thursday, 18 April, 2013Food scout Amy Eber discovers the suspiciously named Cholera cake or tart. This hearty, savory pastry is thought to originate from the Valais region around 1832, when the Cholera pandemic that was sweeping the world began taking its toll in that region. Too afraid to venture out for fresh meats, vegetables and fruits, people hunkered down in their homes and survived on whatever was in their larder—including scraps of cured or dried meats, potatoes, cabbage, onions, dried apples and pears, and a full-flavored cheese:
Thursday, 18 April, 2013Food scout Amy Eber discovers the suspiciously named Cholera cake or tart. This hearty, savory pastry is thought to originate from the Valais region around 1832, when the Cholera pandemic that was sweeping the world began taking its toll in that region. Too afraid to venture out for fresh meats, vegetables and fruits, people hunkered down in their homes and survived on whatever was in their larder—including scraps of cured or dried meats, potatoes, cabbage, onions, dried apples and pears, and a full-flavored cheese:
Food Scout: Meltingly good raclette from the Valais
Thursday, 11 April, 2013Food scout Amy Eber delves into raclette from the canton of Valais, one of only 11 cheeses in Switzerland to receive the coveted AOC (Controlled Term of Origin) designation. Made from the fresh milk of cows that have grazed on alpine pastures, it differs in taste and texture from region to region. She talks about how it is melted and served:
Thursday, 11 April, 2013Food scout Amy Eber delves into raclette from the canton of Valais, one of only 11 cheeses in Switzerland to receive the coveted AOC (Controlled Term of Origin) designation. Made from the fresh milk of cows that have grazed on alpine pastures, it differs in taste and texture from region to region. She talks about how it is melted and served:
Food Scout: Schafbock, the oldest edible pilgrim souvenir
Thursday, 28 March, 2013Amy Eber talks about the golden brown, gently-spiced honey cakes representing the Lamb of God resting in a field that are generally thought to be the oldest edible pilgrim souvenirs known in Switzerland. Sold in the town of Einsiedeln for hundreds of years, these cakes can still be purchased from a few bakeries located near the impressive, 1,000-year-old Benedictine Monastary which, to this day, is still visited by pilgrims and tourists alike:
Thursday, 28 March, 2013Amy Eber talks about the golden brown, gently-spiced honey cakes representing the Lamb of God resting in a field that are generally thought to be the oldest edible pilgrim souvenirs known in Switzerland. Sold in the town of Einsiedeln for hundreds of years, these cakes can still be purchased from a few bakeries located near the impressive, 1,000-year-old Benedictine Monastary which, to this day, is still visited by pilgrims and tourists alike:
Food Scout: Salon du Chocolat returns to Zurich
Thursday, 21 March, 2013Salon du Chocolat, the world’s largest event dedicated to chocolate, returns to Zurich this weekend after its huge inaugural success last year. Around 50 chocolatiers, patisseries and other vendors will be offering free samples and selling their wares. Food scout Amy Eber has more:
Thursday, 21 March, 2013Salon du Chocolat, the world’s largest event dedicated to chocolate, returns to Zurich this weekend after its huge inaugural success last year. Around 50 chocolatiers, patisseries and other vendors will be offering free samples and selling their wares. Food scout Amy Eber has more:
Food Scout: Cooking cakes, crepes and creams with vin cuit
Thursday, 14 March, 2013Food scout Amy Eber discovers all the wonderful things you can do with vin cuit. Also known as raisiné, this viscous, dark brown syrup is typically made by reducing pear and/or apple juice in large copper cauldrons over open wood fires. It was originally used in baking as a sugar substitute and eaten with bread, potatoes and semolina. Vin cuit is now, most famously, used in making gâteau au raisiné (juice cake) but can also be drizzled over crepes, meringues and ice cream:
Thursday, 14 March, 2013Food scout Amy Eber discovers all the wonderful things you can do with vin cuit. Also known as raisiné, this viscous, dark brown syrup is typically made by reducing pear and/or apple juice in large copper cauldrons over open wood fires. It was originally used in baking as a sugar substitute and eaten with bread, potatoes and semolina. Vin cuit is now, most famously, used in making gâteau au raisiné (juice cake) but can also be drizzled over crepes, meringues and ice cream:
Food Scout: Makings of the Original Solothurner Torte
Thursday, 7 March, 2013The Baroque town of Solothurn is known for its famous hazelnut torte, the original version being created in 1915. Though various other versions are often sold, the Original Solothurner Torte (a registered name) can only be found at the Suteria bakery. Food scout Amy Eber takes a trip to this confectionery that still occupies the original bakery site where the wonderful torte was invented:
Thursday, 7 March, 2013The Baroque town of Solothurn is known for its famous hazelnut torte, the original version being created in 1915. Though various other versions are often sold, the Original Solothurner Torte (a registered name) can only be found at the Suteria bakery. Food scout Amy Eber takes a trip to this confectionery that still occupies the original bakery site where the wonderful torte was invented:
Food Scout: Producing an AOC standard Sbrinz cheese
Thursday, 28 February, 2013Food scout Amy Eber discovers the flavorful Sbrinz cheese, which has been made for hundreds of years in Central Switzerland. The extra hard, full fat, raw milk cheese is only one of 11 cheeses in the country to receive the AOC (appellation d’origine contrôlée or controlled term of origin) designation:
Thursday, 28 February, 2013Food scout Amy Eber discovers the flavorful Sbrinz cheese, which has been made for hundreds of years in Central Switzerland. The extra hard, full fat, raw milk cheese is only one of 11 cheeses in the country to receive the AOC (appellation d’origine contrôlée or controlled term of origin) designation:
Food Scout: The link between Lent and cheese
Thursday, 21 February, 2013
Thursday, 21 February, 2013
In the 15th century, dairy products played an important role in forcing a reformation of Catholic church prohibitions. Food scout Amy Eber discusses the particular importance of cheese during the season of Lent, and talks about the book Swiss Cheese by Dominik Flammer and Fabian Scheffold (send an email toRolf Beeler
to order the English version), which explains it all in detail:
