Bloderchäs: sour but good

Schlorziflade, Haselbeizonne, Fenz: quirkily named dishes and foodstuffs are one of the hallmarks of Eastern Switzerland. Another such is Bloderchäs: a low-fat cheese made in the regions of Toggenburg, Werdenberg and Liechtenstein from curdled milk ("Blodermilch" in the local dialect) without the... meer

Chillon

Linth corn: exceptional taste

Linth corn is a wholegrain corn: the entire kernel is ground, complete with husk and germ. It therefore retains its full content of vitamins and... meer

Linth corn: exceptional taste
Il Nocino Ratafià

Il Nocino Ratafià

Il Nocino Ratafià meer

Bloderchäs: sour but good

Schlorziflade, Haselbeizonne, Fenz: quirkily named dishes and foodstuffs are one of the hallmarks of Eastern Switzerland. Another such is Bloderchäs: a low-fat cheese made in the regions of Toggenburg, Werdenberg and Liechtenstein from curdled milk ("Blodermilch" in the local dialect) without the addition of rennet. It goes well with local Rhine valley corn, Knöpfli (cheese dumplings) or potatoes.

Bloderchäs: sour but good

Linth corn: exceptional taste

Linth corn is a wholegrain corn: the entire kernel is ground, complete with husk and germ. It therefore retains its full content of vitamins and minerals, and because its fat content is higher, it has a particularly rich flavour. As well as the customary corn dishes, it is also used to make beer, whisky and bread.

Linth corn: exceptional taste

Il Nocino Ratafià

Il Nocino Ratafià

De infusie van grappa en groene notendop, de notenlikeur, heeft zijn mysterieuze reputatie te danken aan de monniken die volgens traditie de enige kenners van het geheim voor de toebereiding van de likeur waren.