CHEESE
SWISS BLISS How do I love thee Switzerland? Let me count the cheeses, says one fromage-obsessed writer nibbling her way through the country By Waheeda Harris
What makes this alpine nation the jewel in the crown when it comes to cheese? It’s all about the milk. Swiss cows routinely spend their days grazing on fresh grass in alpine pastures from early spring to late autumn. The high-quality, unpasteurized milk is delivered twice daily and filtered twice before cheesemaking begins, with every producer adhering to a highly regimented process developed over centuries. This is cheese central, from small artisan dairies, whose handcrafted products are only sold within the canton where they’re located, to impressively large show dairies. Here, I had ample opportunities to cater to my obsession.
ARTISANAL CHEESEMAKING
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When I arrived in Zürich last summer, my fellow travel mates chatted excitedly about hiking in the Alps and exploring regions around the country. Meanwhile, I bragged about my plans to indulge in cheesy pursuits as soon as I disembarked, starting with finding a traditional fondue. I wondered how soon I could find a café in the city with the iconic dish on its lunch menu. In my mind’s eye, I imagined sitting in a rustic café, a chilled glass of dry Chasselas, fresh bread, cornichons and a large red pot filled with bubbling, melted cheese in front of me. Alas, I had not accounted for the importance of timing. When I started asking questions in regard to my quest for fondue, I was informed by locals that this cheese-pleasing meal is reserved for the snowy days of winter. There might be a restaurant that would offer it, the concierge told me with a subtle note of disdain. It hardened my resolve to
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or those of us with a never-ending desire for cheese, European nations crowd the list of palatable destinations, but there’s one country which tops my list – Switzerland.
