Swiss cheese conspiracy?

fondueEven if fondue is a Swiss national culture and food dish–it is not on my list of favourites. When I first moved here, a friend had us over for raclette (on a sunny, fall, Sunday afternoon–so it we took our time). It was a 7-hour raclette party. 7-hours!

My husband mistakenly took me for fondue the next day.  I could not possibly eat any more cheese! And, subsequently, it took many years before I could have raclette OR fondue more than once a year.

Also, with fondue, there is the whole sharing-the-main-pot-with-people-you-do-not-normally-share-bodily-fluids-with. Nope. Fondue is definitely not up there on my favourite food list.

So, I loved discovering this podcast about the Swiss cheese cartel and a conspiracy to make these cheese dishes a national pastime.


Go on. Find 15 minutes to have a listen. Discover how fondue wasn’t an accident. It was planned by a cartel of Swiss cheese makers, who ruled the Swiss economy for 80 years. Not intentionally, of course. Well-meaning, well-intentioned, folks decided not to compete in order to keep the Swiss economy alive after WWI and WWII.

Now, I have to go find some of that rebel cheesemaker’s cheese.

Boss Beer in Bossonnens

BossBeer_Bossonnens_BossBiere_B

I was driving home from the déchetterie and I saw a sign for Boss Beer. “Ooooooooo,” I think. “Craft beer. A NEW craft beer.” Have you seen it? Have you tried it? Do you like it? I do. Although—I am a bit biased, because I can see the facility from my living room. Go Bossonnens!

I can’t tell you what I like about it. I think I like it because it’s too not heavy. It’s not too light. It is very balanced. Later, I when I found a moment, I went back the brewery to ask a few questions. I met Trix Wenger, wife, partner, and co-founder of Boss Beer.

Why & when did you start brewing beer?
My husband studied to be a winemaker. We have a small business that sells equipment and technology to the drinks business (wine, cider, juice). He wanted to start something where he would use his creativity, his training, but not make wine. He thought that it was an ideal time to start a brewery. We released our first beer in May (2016).

What beers do you produce?
Currently, we produce a light beer, a blonde beer: Teysachaux. It is a fresh, rich beer with a hint of malt. Nicely balanced. However, we are releasing our second beer, a darker one, but equally as balanced. No name yet. We are releasing it the last weekend of November.

What is your total production?
About 50 000 bottles (Teysachaux). We don’t know yet for the new beer.

Where do you sell it? 
Various restaurants and pubs in the region (check here). But, mainly from our business in Bossonnens and our beer club.

Tell me about your beer club
It is a club we thought would help launch the beer. Mainly, there are two levels of membership:

  • 200 CHF: 42 bottles, t-shirt, and 10% on any more beer purchases)
  • 500 CHF: 105 bottles, 2 t-shirts, and invites to special events and tastings for 2 people, plus 10% on any more beer — over the 105 bottles

When you have time, come out and try Boss Beer. Contact details below.

 

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Boss Beer website, Boss Beer on Facebook, Route de l'industrie 36, 1615 Bossonnens,+41 21 947 36 36

Mushroom caviar

Mushroom caviar. #foodlover #winelover Caprice du temps award-winning Humagne blanc

My new Christmas Eve tradition: mushroom caviar … The best part about this recipe is that it requires 1 tbsp (15 ml) of white wine. As if I need an excuse! Of course I opened a bottle of Caprice du temps Humagne blanc. As my father-in-law says: “Humagne blanc, toute la vie, toute la nuit!

INGREDIENTS
45 ml butter (3 x 15 ml)
500 g mushrooms
Salt and pepper
1 medium onion
15 ml dry white wine (e.g. Caprice du temps Humagne blanc)
1 garlic clove, minced
30 ml pine nuts
10 ml lemon juice
15 ml chopped parsley

METHOD

Pour yourself a glass of wine. The recipe only calls for 15 ml. Besides, it takes a while to mince the mushrooms and onions.

Prepare the mushrooms and onions. Clean the mushrooms and chop them up, as small as you can. I just used regular white mushrooms, but I am sure you can mix it up if you like (especially if you are a mushroom connoisseur).

Mince the onion. I like to use white onions. They seem sweeter. It should give you about 125 ml (or half a cup).

Melt butter in a large skillet on high heat. (Have I mentioned I LOVE my cast iron fry pan? It is so perfect!) Add the mushrooms and onions. Cook for approximately five minutes and stir frequently.

Meanwhile, roast the pine nuts in anther another small frying pan on high heat. They will roast quite quickly, so give it a wee shuggle every minute or so. Once they are roasted, set them aside to cool.

While the mushrooms are cooking, season with salt and pepper. Once they have cooked for about five minutes, add the garlic and a 15 ml of dry white wine. Pour yourself another glass with the rest.

Cook for an additional minute and remove from heat. Put mushroom mixture in a bowl, add the roasted pine nuts, and set aside to cool.

Once the mixture has cooled down a bit, mix in the lemon juice and parsley. Add salt and pepper to taste. Chill before serving.

I topped the dish off with a bit of decorative parsley–for the visual effect and served it with these finely sliced rye bread chips called croustilles de Sion (created by the city of Sion in Valais).

Don’t forget to share the rest of the wine when you serve the caviar!

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#foodlover #winelover #Swisswine | Caprice du temps award-winning Humagne blanc | Original mushroom caviar recipewhere you can buy croustilles de Sion