Tomme vaudoise: soft and smooth

Tomme vaudoise is a soft cheese best enjoyed young, when its taste is rounded and mild. But the mature version, with a clear rustic note, also has its fans. Its creamy consistency and soft rind make it an ideal dessert cheese, as well as the highlight of any cheese platter. It can also be enjoyed... more

Chillon

Eaux-de-vie: fruit spirits

Nowhere in Switzerland enjoys more hours of sunshine than Valais. As a result, the Rhone valley at the start of the Val d'Hérens is a paradise for... more

Eaux-de-vie: fruit spirits

Tomme vaudoise: soft and smooth

Tomme vaudoise is a soft cheese best enjoyed young, when its taste is rounded and mild. But the mature version, with a clear rustic note, also has its fans. Its creamy consistency and soft rind make it an ideal dessert cheese, as well as the highlight of any cheese platter. It can also be enjoyed as a meal in itself – for example, served with vegetables or salad.

Tomme vaudoise: soft and smooth

Eaux-de-vie: fruit spirits

Nowhere in Switzerland enjoys more hours of sunshine than Valais. As a result, the Rhone valley at the start of the Val d'Hérens is a paradise for fruit and vegetables. And where apricots, pears, apples and grapes grow so well, fine spirits will not be far away: pears are made into Williamine, apricots into Abricotine, and grapes into grape marc spirit.

Easter lambs

These lambs look especially attractive on the breakfast table at Easter and taste simply heavenly.

Do you know why the lamb stands for Easter in Switzerland? At the Jewish feast of Passover, a lamb was traditionally slaughtered as an offering; Christianity subsequently adopted the Easter lamb as a symbol.
Whatever the history, these lambs are the highlight of a beautifully decorated breakfast table.

Tip: tie a ribbon with a spring flower around a lamb to make a delightful small gift.

Easter lambs