Fondue making…and breaking.

Type is moitié-moitié, half Gruyère and half Vacherin, a quite chewy cheese. Sautéed fresh porcinis and a little garlic was added with white wine. It was a separated failure! You want to get a creamy emulsion, not separated cheese and oil layers. It still tasted good though.

They call this bit “la religieuse” meaning the nun. The crust of the cheese after all the fondue has been eaten up by greedy mouths. Unfortunately failing to scrape it up in the preferred one piece.

Out with the nun, in with tête de moine-Monk’s head cheese


Have you ever had this cheese before? It’s quite sharp but most notable is the special device you use to grate it. A round disk with a rod through the center that passes through the cheese. Hmm maybe it’s hard to describe without a picture. But I found it packaged which shows you the shape that it gets from the special device.

Yogurt Roundup-
1. Birchermüesli- my favorite flavor


Subtly sweet, raisins, fruits, nuts and oats

Emmi brand “at the bottom” flavor is not as good…not enough large pieces.

2. Lychee Pomelo


IRL it is a beautifully creamy light rose color. The taste is excellent, lightly fragrant and tiny pieces of pomelo and a genuine lychee flavor.

Hmm I guess I forgot to take pics of the fig, pineapple, apple flavors…

Best lunchtime snack


Purée of abricot and pear, with raspberry coulis at the bottom and this absolutely delectable whipped cream on top. Lucky kids!

Do you remember my post on Malakoffs, the most umami of the umami?? I used the recipe from the link and made it…basically grated Gruyère, kirch, egg, flour, baking soda, pepper and scooped onto egg-white brushed toast.


I love frying…very satisfying for some reason. Check out the induction cooktop. It gets hotter than my gas range!

So deliciously unhealthy. My toasts became too brown for some reason. Should you not fry with sunflower oil?? Swiss dairy products are so scrumptious…make sure to eat your fill of cheese when you’re there.