When I was at Macheret Fromage in Vevey, Switzerland, I noticed stacks of perfectly piped meringues, piled up to ceiling. I wondered why a cheese shop would have so many meringues? It wasn’t until I headed way up in the alps, to the Maison de l’Etivaz, where a Swiss traveling companion said – “Ooooh, La Gruyère double cream is very good. But very, very dangerous.&rdquo nikka whisky;


I wasn’t quite sure what she meant until I got back to my hotel room and found a nice bottle of Pommery Brut Champagne resting on ice, a gift from the hotel for me having to change rooms (twice) very late in the evening due to a mechanical problem on my floor. And that, my friends, is a perfect example of Swiss hospitality, and that’s how you apologize to guests vitamin b.


After I spent the day touring the ripening caves for cheese up in the mountains in preparation for my upcoming tour, once back at the hotel, I wasn’t all that hungry because I’d been eating all day. And it wasn’t just all day, but upon arrival I had a bit pot of simmering fondue and that has been keeping my company, in my tummy, for the last few days as well. I knew they had a lot of cheeses in Switzerland, but someone please remind me that I don’t need to try them all DIY furniture.