Comments on: It’s all about the cheese in Gruyère http://www.thismamacooks.com/2007/05/its_all_about_t.html - watch this mama lose it...one pound at a time. Fri, 03 Sep 2010 04:45:41 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Chef Tom http://www.thismamacooks.com/2007/05/its_all_about_t.html/comment-page-1#comment-1062 Chef Tom Mon, 04 Jun 2007 21:44:43 +0000 http://localhost/wp_thismamacooks/?p=484#comment-1062 Thanks for sharing your lovely story about your trip to Switzerland... I hope to travel there at some point in my life. A few years back I went to Belgium and The Netherlands and loved exploring the culture and food. :-) Thanks for sharing your lovely story about your trip to Switzerland… I hope to travel there at some point in my life. A few years back I went to Belgium and The Netherlands and loved exploring the culture and food. :-)

]]> By: Claire Walter http://www.thismamacooks.com/2007/05/its_all_about_t.html/comment-page-1#comment-1061 Claire Walter Thu, 24 May 2007 23:36:40 +0000 http://localhost/wp_thismamacooks/?p=484#comment-1061 The Gruyere cheese factory is interesting indeed, but it's a factory. IMHO, if you are fortunate enough to be at a mountain farm in any of the Alpine countries where the farm family tends its own cows, milks them and makes their own cheese, you will experience the real timelessness of the European family cheesemaking tradition. Within the span of a little over a year, I visited a mountain farm in the Jungfrau area of Switzerland where the family and the cattle spend the summers, and a farm on the outskirts of La Clusaz, France. Each farmer make is proud of his own cheese, made from the milk of his own cows. I brought some Reblochon back from La Clusaz, my last stop on that particular trip. It was was one of the finest cheeses I've ever eaten. and every bite transported me back to that village, that barn and that small cheesery. - Claire Walter, http://culinary-colorado.blogspot.com The Gruyere cheese factory is interesting indeed, but it’s a factory. IMHO, if you are fortunate enough to be at a mountain farm in any of the Alpine countries where the farm family tends its own cows, milks them and makes their own cheese, you will experience the real timelessness of the European family cheesemaking tradition.

Within the span of a little over a year, I visited a mountain farm in the Jungfrau area of Switzerland where the family and the cattle spend the summers, and a farm on the outskirts of La Clusaz, France. Each farmer make is proud of his own cheese, made from the milk of his own cows. I brought some Reblochon back from La Clusaz, my last stop on that particular trip. It was was one of the finest cheeses I’ve ever eaten. and every bite transported me back to that village, that barn and that small cheesery. – Claire Walter, http://culinary-colorado.blogspot.com

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