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 tagged swiss cheese
My husband requests Cholera (the classic Walliser potato and cheese filled pie) on a bi-weekly basis, but during the summer months I am disenchanted by the idea of wrapping potatoes in pastry.
Wrapping bacon, cheese, and peaches I'm OK with.
As much as I love to eat Älplermagrone, it is simply too hot at the moment to consider standing over a pot of steaming milk and cheese. So I give you the perfect way to eat pasta on a hot day—macaroni salad.
On hot days in Switzerland, like in many other countries, people eat salad.
But because it's Switzerland, sometimes a lot of cheese is involved.
Marianne Kaltenbach lists these Polentaknödel as a Bündner speciality in her Aus Schweizer Küchen and drizzles her final, already cheese strewn, product with an espresso cup's worth of melted butter.
The word spätzle (spätzli in Switzerland) literally means 'little sparrows', perhaps describing the shape. The similar knöpfli, which uses the same batter but is formed in a little ball, is the diminutive word for 'buttons' in German.
Sbrinz, the wonder cheese!
This beauty is great for grating and it's one of your best companions on a cheese board. Here it gives the classic Italian dish Eggplant Parmesan a Swiss twist.
This classic Bündner dish is made up of buttery potato niblets, served with cheese, apple or cranberry sauce, and milky coffee.
It felt a little strange, putting tomatoes in my fondue pot...
Belper Knolle is a magical, hard, peppery and garlicky cheese ball that you can grate over just about any dish.
In honour of the Zibelemärit (onion market) today in Bern, I thought I would make some Swiss Onion Soup.
(ok, so it's actually French Onion Soup, with some slight alterations.)
Cheese from the alp is a powerful thing.
If you can get some Alpkäse for this recipe, rejoice. But if not, don't fret, really any hard Swiss cheese will do.
Faster than you can say Jack-O-Lantern, your pumpkin can be turned into a mini fondue.
Any hard Swiss cheese (or a mix) will work in this light and fluffy cheese pudding—or you can use cheddar, it's all good.
Swiss chard is not native to Switzerland, so what makes it Swiss?
Vacherin Mont d'Or is special for a number of reasons.
Firstly and most importantly, it is like its own little fondue, complete with pot. You wrap the whole thing in foil, then stick it in the oven and voilà, dippable cheese.
It's onion time again.
Monday is once again Bern's famous Zibelemärit, or onion market. Farmers from all over Switzerland come and sell their oniony wares. So what better time than to make this delicious onion stuffed sheet bread.
There is no better use for a bounty of cheese than this classic Swiss cheese tart.
This potato salad is far from a Härdöpfu. Mayo-free, yet still rich and creamy, it's the perfect BBQ side dish on a hot summer day.
This "salad" hardly needs a recipe. It is basically just sausage and cheese with a mayo infused vinaigrette. But there is something so comforting and classically Swiss about it. It is perfect as a quick dinner after a day at the pool or lake, something cool and simple, but still relatively hearty.
Similar to the Italian spring pasta, Pasta Primavera, but with much more cheese.
