Swiss Cheese.

Yup, the Swiss really are good at it. Except for missing some good sharp cheddar, all my cheese needs are taken care of. The latest permutation came to me at the farmers' market. I went to the "man of cheese" (i said that to my French teacher, who laughed at me!) and he offered me some tastes. Then I asked about a 'roll' of cheese in a wooden container. He told me how it should be eaten, and that it's very good for dinner (with a green salad, ofcourse) in the raclette manner. It turned out to be a cross between raclette and fondue...mmmm... nearly my favourite.

The cheese is "Vacherin Fribourgeoise" or some type of related, very soft Vacherin, with a moldy, stinky casing. I was told to make a bunch of holes in it, plonk cloves of garlic in and wash them down with white wine. Then wrap the whole caboodle in aluminium foil and bung in a hot oven for ~30 mins.


The melted, stinky result.


Walter spooning the result over his potatoes. I was told to use potatoes, but I think next time I may live dangerously and try bread.


I could eat cheese for dinner every night.