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


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.


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

The truth about olive oil

Over the holidays, I was catching up on some of my favourite podcasts, and I found this one about olive oil from Planet Money (produced by NPR in America).

In summary:

The Italians buy Greek olive oil in bulk. They put it in Italian bottles. They slap on Italian labels, and they sell it for far more money than the Greeks make selling it in bulk. You’ve probably tasted Greek olive oil. You just didn’t know it. Greece never invested in the big processing and bottling and storage facilities you need to be a world competitor in olive oil.ROBERT SMITH

Learn more about olive oil from this site:



Kale, tuna, and white bean salad

Sicilian kale, tuna, and white bean salad. Perfect winter salad. #foodlover

A tasty, hearty winter salad for #foodlovers

I stayed with some friends in Ottawa for a bit during the summer of 1999. Glenn was doing his kayak-outfitting thing thenand was also the stay-at-home parent. He would make lunch for us (his daughter Rachel and myself). One day, he made this super-tasty, warm, dark green dish with white beans and tuna. I thought he had just magically thrown some ingredients together in a fry pan on the stove. It was so tasty. I remember that dish because I think it was the first time I had tried kale.

I tried to make that dish for over 10 years, but was never very successful. And here in Switzerland, I can rarely find kale (it took me awhile to figure out here–where I live–kale is called “chou pommée”). One day last year, I saw it in the produce section of Migros and I snatched it up. My mouth started watering with the memory of that lunch my friend had made over a decade before. I brought it home and googled: “kale, tuna, white bean recipe.”

I finally found a recipe that works! Here it is:


1 bunch of kale (approximately .5 kg or 1 pound)
45 ml (3 tblsp) olive oil
1 medium onion, chopped
3 garlic cloves, pressed
60 g (1/4 cup) olives, chopped
60 g (1/4 cup) capers, drained
a dash of red pepper flakes
5 ml (1 tsp) sugar
1 can tuna in water, drained and flaked
250 ml or 1 can of cannellini or white beans, drained and rinsed
Salt & pepper


Bring 500 ml (2 cups) of water to boil in a large fry pan (I use my wok) and stuff in the chopped-up kale. Cover, and reduce the heat a bit. Boil for 5-8 minutes to cook the kale. Drain, and set aside.

Heat the olive oil (in the wok) on medium heat and add the onion for about 5 minutes. Add the garlic and cook another minute.

Add olives, capers and pepper flakes, cook and stir for 2 minutes.

Finally, add the tuna and white beans and mix it up to warm them up.

Gently press out the water from the kale. Turn onto a cutting board and roughly chop it up some more. Add the cooked kale and the teaspoon of sugar (the sugar really reduces the bitterness of the kale). Toss gently to mix it up. Season with salt and pepper to taste.

Voilà! Ready to eat. We opened a bottle of Païen from Caprice du Temps.

original recipe from a teaspoon of spice#Swisswine #winelover : Caprice du Temps | why kale is a great friend with benefits

Roasted cauliflower

Roasted cauliflower. Fresh from the oven. Easy recipe. Dijon mustard, olive oil, and crushed garlic. Spread over cauliflower. Marinate a bit. I put it in my vapour oven on the steam roast setting fir 35 min.#foodlover PS: Canadian friends. I do not believe this cauliflower cost $8.Roasted cauliflower. Fresh from the oven. Easy recipe. Dijon mustard, olive oil, and crushed garlic. Spread over cauliflower. Marinate a bit. I put it in my vapour oven on the steam roast setting fir 35 min.#foodlover PS: Canadian friends. I do not believe this cauliflower cost $8.

Out of the oven... Mmmmm