KACHEN #20 (Autumn 2019) English edition

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SWISS CHEESE A mountain of enjoyment ! Switzerland is known for its mountains, its alpine pastures, its cows, and of course… its cheese! Only few countries can boast such a variety: soft cheese, semi-hard cheese, hard cheese, extra hard cheese… the creativity and knowhow of the Swiss knows little bounds and lovers of their delicious products have a difficult choice to make. While Gruère AOP, Tête de Moine AOP, or Emmentaler AOP are widely known, here, some of the delicacies are hardly known at all. KACHEN offers you a small review. 20 | KACHEN | 3 / 2019
ADVERTORIAL Quality, skill and a respect for Nature Nature plays an important role in Switzerland and is treated with the outmost respect. That is why AOPs are so important. The Appellations d’Origine Protégées (Protected Designation of Origin) label products, which derive their characters from their geographical location, the soil and climactic conditions, as well as technical factors and the role of human contribution. The AOP are a strong assurance of quality, as they are protected by Swiss and European legislation. In other words: they can only be produced in a strictly defined region, controlled from the production of raw materials up to the finished product. « Switzerland has a multitude of cheeses that are the result of traditional manufacturing methods, age-old knowhow, refining techniques. In short, the types of cheese are as diverse and varied as the Swiss terroirs. » While the countryside is omnipresent in the development of Swiss cheese, there is a specific ingredient that is, of course, essential: the milk. Good quality milk delivers the taste of the Swiss cheese, thanks to which they are counted as some of the best cheeses in the world. Which is why the cows play an invaluable role. They have to be treated well and fed as naturally as possible so that they produce good quality milk. You will often find them on the plains and pastures in Switzerland, where one can find more than a hundred different plant species. Furthermore, Swiss cheese producers are obliged to abstain from using additives. Our selection Switzerland boasts a large variety of cheeses, from Gruyère AOP to Raclette du Valais AOP or even the Vacherin Fribourgeois. For this reason, our team has chosen a selection of Swiss cheeses that can be used in many different recipes or simply served on a platter. • Vacherin Mont-d’Or AOP – this soft cheese comes from the Swiss Jura Mountains. An inimitable cheese produced in the Vaud Alps with their lush pastures. This cheese derives its typical flavour through a girdle of local pine bark. • Swiss Tilsiter – one of the most valued cheeses in Switzerland. The recipe has not changed since 1893. • Berner Alp- und Hobelkäse AOP – the pride of the people from Bern. A delicious cheese produced in summer from the fresh and rich milk of the cows grazing on the alpine pastures. • Tomme Vaudoise – a soft cheese from the French-speaking part of Switzerland. The white mould cheese has a creamy consistency and is produced in the cantons Waadt and Genf. It is perfect on dessert platter but also ideal as a snack. A never-ending world of flavours With more than 590 Swiss cheese varieties to choose from the delights are endless. The entire cheese palette can be divided into four groups: Extra hard cheese matures for an especially long time. Hard cheese can generally be used for cold and warm dishes, as well as simply on bread. Serve Gruyère AOP, Emmentaler AOP, or Etivaz AOP and you will have guaranteed success! Tête de Moine AOP or Swiss Raclette cheese are big names among the semi-hard cheeses. The mature process for soft cheese takes, in contrast to the extra hard, semi-hard and hard cheeses, only a few weeks. All cheese varieties benefit from being served with a nice glass of wine, or even – why not – a cup of tea. Don’t forget to serve your cheese with a cottage loaf, grapes, and nuts. Feeling hungry? Find more information about all the different Swiss cheeses at www.fromagesdesuisse.be 2019 / 3 | KACHEN | 21
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Page 5 and 6: CONTENTS SECTIONS RECIPES INSPIRATI
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Page 9 and 10: RESTONEWS Le Privé A combination o
Page 11 and 12: n Lëtzebuerger Shopping n by LUXEM
Page 13 and 14: PRODUCTS THAT WE LOVE OBERWEIS CONF
Page 15 and 16: SEASONAL RECIPES Vine tomatoes with
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Page 19 and 20: WINE AND CHEESE finding perfect har
Page 21: BERDORFER WITH HERBS Luxembourg How
Page 25 and 26: SEASONAL RECIPES Onionsoup with Gru
Page 27 and 28: SEASONAL RECIPES Puff pastry boats
Page 29 and 30: SEASONAL RECIPES Roasted tomato, re
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Page 33 and 34: THE RECIPE BY KITCHENAID CARROT & G
Page 35 and 36: SEASONAL RECIPES Cream of leek and
Page 37 and 38: ADVERTORIAL Sweet potato soup with
Page 39 and 40: BOTANIKA Roasted garlic & leek soup
Page 41 and 42: RECIPES Duck breast with honey and
Page 43 and 44: Eating responsibly is possible. Man
Page 45 and 46: DO IT YOURSELF Sweet Autumn What is
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Page 49 and 50: BAKING BASICS 1 cake / about 8 slic
Page 51 and 52: STEP BY STEP about 100 caramels (de
Page 53 and 54: ADVERTORIAL BEER FROM POOR-PEOPLE-D
Page 55 and 56: REPORTAGE Oil Liquid gold Oils have
Page 57 and 58: REPORTAGE TEXT MYRIAM VISRAM The wo
Page 59 and 60: RECIPES Celery soup with walnut oil
Page 61 and 62: BETTER BREAD THANKS TO STEAM? NOTHI
Page 63 and 64: SEASONAL FRUIT Caramelized poached
Page 65 and 66: SEASONAL FRUIT Autumn salad with pe
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SEASONAL VEGETABLES Beetroot hummus
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SEASONAL VEGETABLES Beetroot cake w
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RECIPE BY RENÉ MATHIEU BAKED TURNI
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RECIPE BY RENÉ MATHIEU Serves 6 CA
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RECIPE BY RENÉ MATHIEU THE PUMPKIN
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PASSIONS our job,’ explains Stép
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PASSIONS From artist to chef TEXT B
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WELCOME TO THE DIMENSION Enjoy an e
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GRANDMOTHER’S RECIPE Anne Leick,
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FARMER’S RECIPE RECIPE ALICE STEF
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LËTZEBUERGER RËNDFLEESCH Produit
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TYPICALLY LUXEMBOURGISH Trout à la
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PORTRAIT OF A CHEF Jérémmy Parjou
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PORTRAIT OF A CHEF Red mullet fille
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RESTAURANT PORTRAIT PHOTOS RAMUNAS
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CULINARY THRILLER Guy’s sister ma
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BLOG AWARD The KACHEN Blog Award go
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BLOG AWARD Hungry Italian in Town G
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VINTNER FAMILIES VINEYARD DOMAINE H
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NOBLE DROPS CRÉMANT ST MARTIN BRUT
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plan K LUXEMBOURG, SMALL COUNTRY, G
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DOSSIER Geckos prefer the Irish var
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DOSSIER At the heart of the vineyar
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Lightening up your life since 1991
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INSPIRATION www.ikea.com Bye-Bye Au
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INSPIRATION It’s not a mere armch
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INSPIRATION www.laredoute.com www.c
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BALANCE DOES AUTUMN MAKE YOU HUNGRY
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AYURVEDA Serves 2 Indian Chai 30 mi
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BALANCE An assurance for plant dive
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MEAT FREE MONDAY ABOUT BEETROOTS Au
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FOR EVEN MORE RECIPES INFORMATION I
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LUXEMBOURG Nordic Walking a gentle
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LUXEMBOURG Nordic walking world cup
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OP 679 KM CUASSO AL MONTE ITALIEN
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KACHEN ON TOUR A culinary weekend i
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LUXAIR TOURS When your legs begin t
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WINTER HOLIDAYS ON THE HORIZON! NEW
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CFL © Régine Datin © Régine Dat
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Europe at your fingertips! Book you
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LUXEMBOURG’S ONLY TRAVEL MAGAZINE
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13 Vine tomatoes with ricotta and b
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Born in Switzerland in 1115. From g
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KACHEN #20 (Autumn 2019) English edition

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