Saturday, September 24, 2005



"Raclette“ is the name of a semi-hard cheese made from unpasturised cow’s milk and of a traditional melted cheeese dish from Valais (West Switzerland). The name of this cheese/dish comes from the French word “racler” which means “to scrape”, because the cheese is melted and then scraped into the plate. This speciality is also eaten in France. Traditionally, we eat it with boiled potatoes, dry meat or smoked bacon , pickled onions, pickled baby corn, cornichons and a special raclette condiment. But, it is also a great cheese to use in any cooked dish.“Raclette” cheese has a distinctive nutty flavour, it’s very fragrant and has a creamy texture.

(Raclette -Pic by


This small round soft cheese with a comestible and delicate rind is a speciality from Vaud (west Switzerland). It has a strong flavour if matured for a week and is generally eaten with bread (breaded). “Tomme vaudoise” can be sautéed or deep-fried when dipped into a special beer batter.
It is made with pasturized cow’s milk and can also be bought with caraway seeds (“Tomme vaudoise au cumin”). "Tomme vaudoise" ages within a week after it has been made.
(Tomme vaudoise -Pic by


This is an old recipe and tradition from Vaud (west Switzerland). It is very fine when used in cakes, tarts (“gâteau à la raisinée”), yoghurts, müeslis or savoury sauces. It tends to be quite sickly if used in too big quantities, but it’s unique taste makes it the ideal ally when cooking or baking.
It is made from the juice of pressed pears and apples which is then cooked and stirred for around 30 hours (!!!) over a wood fire, in a big copper cauldron. The final mixture has too be quite thick like molasses.

(Raisinée -Pic by


This full-fat semi-hard cow’s milk cheese comes from the Appenzell region (northeast Switzerland) and was mentioned, for the very first time, in a document around 700 years ago. “Appenzeller” has medium-sized holes and a unique flavour which results from it’s careful brushing with a secret blend of herbal ingredients; it is also the reason for it's pronounced spiciness.
It’s texture is smooth and very pleasant. This cheese can also be used to cook.

(AOC Appenzeller -Pic by


This is again a hyper nourishing speciality from Graubünden! “Birnbrot” (“Pear Bread”) is absolutely delicious when cut in slices and buttered.
It is made with dry pears and figs, sultanines, milk, pear juice, hazelnuts, orange and lemon peel, malt, special spices and sourdough.

(Bündner birnbrot -Pic by


This special walnut tart originates from Graubünden (southeastern Switzerland) and especially from the Rumantsch (Engadin) part of this beautiful mountain region. “Bündner Nusstorte” is a very fine and caramelly tasting tart that can only be eaten with moderation due to it’s highly nourishing factor!!!

It is made with flour, honey, cream, butter and a lot of walnuts.

(Bündner Nusstorte -Pic by


  1. Hi Rosa...

    Thanks for your comment on my blog. I greatly appreciate you linking to my blog.
    Your blog looks lovely and welcome to the foodblog world. I also share your food philosophy and i agree that food is meant to be prepared with love and care.
    Your walnut tart photo looks very rich. All that golden yellow colour, is that from butter? Such rich golden yellow colour. Mouth watering!
    Indira of Mahanandi

  2. Hi Indira,

    Many thanks for visiting my site and for the nice comments...
    It's good to know others also share the same philosophy regarding the arts of the table!
    Yes, this walnut tart is very rich with butter, therefore it is golden yellow. Believe me, such tarts are absolutely delicious. Just to think about that "Nusstorte" makes me crave for a slice of it!...
    I'll try putting the recipe on my blog as soon as possible.