Ski Hutte

Classical fondue For the first time the fondue was created thanks to the Swiss shepherds, about seven centuries ago, on the snow-covered alpine pastures, the shepherds took with them provisions of bread and cheese, as well as wine to keep warm in the cold. And from the utensils with them there was always a clay pot of caelelon "caquelon", in which the remnants of hardened cheese were melted on the fire along with the wine. In this warm tasty and satisfying mass the shepherds were dipped pieces of bread. This is how the process of consumption of fondue looked like at the dawn of the invention of this dish. From fields and meadows a typical dish of peasant cuisine gradually moved to rich houses, where at first it became a favorite among servants, and only then fell on the tables of the aristocracy. Of course, for the high world, the dish was prepared from the best sorts of cheese and wine and accompanied by a rich assortment of fresh breads. Traditional Swiss fondue in combination with a glass of good wine is a delicious, hearty and hearty dish that will give you unforgettable impressions and emotions that you can share in the company of friends and family. Traditional Swiss raclette For the first time the mention of the Raklet appeared in the monastery manuscripts of the cantons Obwalden and Nidwalden, telling of the nutritious "fried cheese" prepared by shepherds in the Alps in Valais. The shepherds put the cheese head close to the fire and scraped off the slowly melting cheese. A modern classic raclette is served with boiled potatoes, gherkins, olives, spices and grilled vegetables. The taste of processed cheese, grilled vegetables combined with exquisite wine in addition to the unique and colorful atmosphere of Switzerland in Le Komora will give you a lot of unforgettable emotions and new gastronomic discoveries. Swiss cheeses are one of the most famous products of this country known to the whole world. Due to the geographical location of Switzerland, most Swiss cheeses are hard and semisolid cheeses. It is these cheeses that could be stored for a long time during long, protracted winters, when road travel between 26 cantons was hampered by the abundance of snow. Cheeses from Switzerland are rarely sold under general TM, each, as a rule, has its own regional (most often, in place of origin) name. All cheeses with a precisely defined place of manufacture are marked with a special label so that they can be distinguished from copies. This is especially important, because some countries with a mass production of cheese tend to prohibit its production from unpasteurized milk, while in Switzerland it is believed that only from such a milk it is possible to obtain high-quality cheese, with a rich taste, admirable. Almost all Swiss cheeses have a name controlled by appellation: Appenzell, Emmental, Gruyer, Sbrints, Tilsit, Tet de Muan and Vahren Friburgie. For the first time, Swiss cheese was first mentioned in the first century. AD in the notes of the Roman historian Pliny the Elder. He calls it Caseus Helveticus, i.e. "Cheese Helvetov," inhabiting at the time the territory of modern Switzerland. Formazze Le Komora picked up the best representatives of Swiss cheeses, which you can buy from us both in retail for yourself, and wholesale for your business.

Tasty.