by Sue Style
photographs by Nikos Kapelis
In Cheese - slices of Swiss culture you will discover the exciting range of great cheese being made in Switzerland, learn
how it's made, what makes it so special and what to look for to treat your taste
All the prize-winning cheese makers portrayed are small-scale and artisanal,
some of them located on remote Alpine hillsides, following traditions that have
been upheld for several centuries. You'll meet also some of the most creative
cheese masters, lovers of their craft and of the exciting flavours that can
be conjured up from wholesome, mostly raw milk from cows, goats and sheep.
Cheeses from all around the country are portrayed:
Appenzeller, Berner Alpkäse AOC, Berner Hobelkäse AOC, Bündner Bergkäse,
Emmentaler AOC, L'Etivaz AOC, Le Gruyère AOC, Tête de Moine AOC, Tilsiter, Sbrinz
AOC, Vacherin Fribourgeois AOC, Vacherin Montd'Or AOC as well as a handful of
newly created cheeses and some prize-winning goat's and sheep's milk cheeses.
You'll find information about lively cheese markets, festivals and museums,
and seek out spectacular speciality cheese shops. You'll be able to create the
finest cheese plates and enjoy making twenty of Sue Style's new, delicious,
easy-to-make recipes using these fine cheeses.
Textile-bound hardcover gift edition, 256 pages, 270 colour illustrations,
Also by Sue Style: A Taste of Switzerland with over 50 traditional Swiss recipes
for a pdf of the article in the Basler Zeitung, written by Andrea Bollinger. Click here for her review that appeared in Der Bund in Bern on 25th January, 2012. Click here
for a review by award-winning food and drink writer Fiona Beckett who is wine
correspondent for the Guardian, London. For more reviews, click here.
For a review of this book by Swiss Watching
author Diccon Bewes, go here.
If you'd like to have an Edelweiss shirt or blouse made of the fabric on
the cover of this book, go to www.edelweiss-shirt.com.
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