Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Classic Swiss Recipes
As far as I can tell, the Swiss Army is fuelled by Kambly biscuits and Käseschnitten.
Unless you grew up in Switzerland, you probably have no idea what Schabziger is. However, if you did, you probably have only one of two reactions to it: disgust, or unbridled passion.
Schabziger is unique to Glarus, one of Switzerland's smallest cantons. It has the honour of being Switzerland's oldest protected brand and is perhaps the most polarising cheese in Switzerland's culinary canon.
One of the most beloved and versatile baked goods in Switzerland, this time with plums.
It's hard to imagine anything better than the Linzer Torte, so imagine my surprise at discovering the St Galler Klostertorte, its cousin from over the alps, made Swiss by adding, of course, chocolate.
The two best ways to sell dessert, a chef once told me, are to make it either nostalgic or do-it-yourself. Either something that tastes like childhood or something you have to actively do: pour something, roast a marshmallow, etc. The Coupe Dänemark hits all the buttons, and perhaps the combination of flavours, chocolate and vanilla, along with the simple act of pouring a sauce, make it the perpetual favourite it is today.
Älplermagrone (or Magronä, depending on your dialect) is the Swiss version of mac and cheese.
A Swiss classic, I remember my mum's Rüeblitorte (carrot cake) fondly. She never iced it, so I always felt like I could eat it for breakfast.
