Food is awesome!
By Tatiana Pietrzak Raclette is an indigenous Swiss dish, but also the name of a cheese. The cheese Raclette is melted, and traditionally potatoes and pickles were used to dip into it and scrape it from the bottom of the pot. Swiss shepherds would bring the cheap, hardy cheese along with potatoes up to the …
By Tatiana Pietrzak Cooking with cheese and wine. This is the foundation of Fondue. First mentioned around 800 – 725 BC, cooking cheese with wine started with goat cheese, wine, and flour. Homer’s Iliad was the first source to mention this. Greeks called it “kykeon”, a common drink among peasants or something used to break …
By Tatiana Pietrzak Gruyère (grew-YAIR) cheese is considered a Swiss product although it was formed a thousand years ago during Charlemagne’s Holy Roman Empire (800-1806 AD). The empire included areas now known as France, Switzerland, and parts of Germany. At the time, the forests where called gruyères. Lumberjacks sold wood to cheesemakers who made Comté …