The traditional process of making L'Evitaz Swiss cheese would be familiar to cheesemakers living 500 years ago in the Alps.
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Spray is kicking up from the surface of Lake Brienz in Switzerland. I'm combining sightseeing with an adrenalin burst during a trip jet boat tour with Jetboat Interlaken.
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My glasses fog as I feel the blast of warm air on entering the dining room. Before I’m able to see anything through the condensation I smell grilled cheese and hear the laughter of guests. Conversations are taking place in German, English and French and the wood of the fireplace cackles.
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Scalpel in hand, I hestitate before making my incision. “That’s it, cut along the line you’ve drawn,” says Corinne Karnstädt, encouraging my first attempt at decoupage, the artform at which she excels.
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Looking across the Rhone Valley from the Swiss town of Villars and you’ll see seven jagged summits gnawing 3,257 metres into the sky. Ask a French-speaking local the name of peaks and you’ll be told they are the Dents du Midi meaning ‘the teeth of the south.’
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Joël Quentin is the head chef at the Peppino restaurant in Villars-sur-Ollon, Switzerland, and a busy man when we meet midway through an evening during which I’m tasting his Alpine Garden menu.
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I learn that appreciating good chocolate should involve all of our senses. Even the sound of the snap is important. She lets me sniff organic cocoa beans, whose aroma is far more powerful than those which have been cultivated.
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"My favourite place is the place where I live, Beatenberg. There are lots of opportunities for hiking or to go skiing or biking. If you like nature and like to be outside it’s a very good place," says Brigitte Gosteli.
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