Chatrina and Peter Mair, makers of sensational sheep’s milk cheeses in Switzerland’s Engadine
If you always thought Emmentaler was boring and bland, think again – and hunt down the real thing: Emmentaler AOP from Switzerland
Switzerland’s alpine cheeses are priceless treasures, but by far the mostly costly is Piora from Ticino
[*a version of this article appears in the February 2015 issue of Decanter.] If you’d asked anyone about France’s Jura region and its wines a couple of decades ago, chances are you’d have received a blank stare. A few enlightened souls might have muttered something about vin jaune, or dredged up memories of faded signs… Continue reading Vin Jaune & Company – Exploring the Jura
Autumn signals open season for one of the greatest cheeses known to woman: a wondrous, washed-rind, cow’s milk cheese that comes on the market every September, made in small dairies in the Jura mountains, on both the Swiss and French sides of the border.
Food writer and columnist Hattie Ellis (who btw also wrote a delicious book on honey) recently came to a presentation I did on Swiss cheese, together with Rachael Sills of KaseSwiss and Joelle Nebbe-Mornod of Alpine Wines. Now she’s written a lovely piece (The Field, Hattie Ellis) in this month’s issue of The Field all… Continue reading Take a Winter Dip…into a Swiss Cheese Fondue
Great opportunity for me to present my book and to introduce some Swiss cheeses at a Guild of Food Writers event in London last week. After a thumbnail sketch outlining the seismic shifts in Switzerland’s little cheese world of late – innovations, renovations, revival of alpine cheeses, introduction of goat’s/sheep’s milk and blue cheeses –… Continue reading Fleurette, Tomme de Vache au Lait Cru