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S W I S S C H E E S E
A beginner's guide to fondue, How the Swiss fell in love with yes, British cheese and more features about Swiss cheese
S W I S S C H O C O L A T E
A chocolate factory tour, a history of the sweet stuff, the recipe for Hot Cha Cha Chocolate and more features about Swiss chocolate
S W I S S W I N E
All aboard Nov 3-17, 2011 Zurich wine fair spans 12 ships, Zurich's oldest wine bar, Ski resort wines worth tasting (no really), and more features about Swiss wine
S U B S C R I B E
Food Scout
Gourmand Amy Eber is on the Swiss food trail—every Thursday at 5:40 pm (Repeats Fridays at 1:40 pm)
Food Scout: From bean to bar, how fine chocolate is made
Thursday, 2 February, 2012This is proving to be a good year for chocolate lovers as two popular chocolate shows, including the world’s largest event dedicated to this delight, the Paris-based Salon du Chocolat, will occur in Switzerland this year, and both are open to the public. To mark the occasion, food scout Amy Eber gives listeners an explanation of how fine chocolate is harvested and produced:
Thursday, 2 February, 2012This is proving to be a good year for chocolate lovers as two popular chocolate shows, including the world’s largest event dedicated to this delight, the Paris-based Salon du Chocolat, will occur in Switzerland this year, and both are open to the public. To mark the occasion, food scout Amy Eber gives listeners an explanation of how fine chocolate is harvested and produced:
Food Scout: A tasty water buffalo mozzarella from Emmental
Thursday, 26 January, 2012Food scout Amy Eber visits the cheese making Aegerter family in Schangnau, Emmental. They produce such varieties as Schangnauer mountain cheese, nut cheese, and Edelweiss cheese. However what interests her the most are three varieties of mozzarella made using locally-sourced water buffalo milk, sheep milk and cow milk. Eber describes how Herr Aegerter has perfected the tricky mozzarella making process, and why each variety requires a very skilled hand to produce:
Thursday, 26 January, 2012Food scout Amy Eber visits the cheese making Aegerter family in Schangnau, Emmental. They produce such varieties as Schangnauer mountain cheese, nut cheese, and Edelweiss cheese. However what interests her the most are three varieties of mozzarella made using locally-sourced water buffalo milk, sheep milk and cow milk. Eber describes how Herr Aegerter has perfected the tricky mozzarella making process, and why each variety requires a very skilled hand to produce:
Food Scout: Bringing the water buffalo to Switzerland
Thursday, 19 January, 2012Amy Eber travels up the mountain in Emmental to visit water buffalo farmer Hans Bieri and his family to ask how and why he brought these beautiful, passive animals to Switzerland. Water buffalo are native to Asia, though they are sometimes confused with the American buffalo which is actually a bison:
Thursday, 19 January, 2012Amy Eber travels up the mountain in Emmental to visit water buffalo farmer Hans Bieri and his family to ask how and why he brought these beautiful, passive animals to Switzerland. Water buffalo are native to Asia, though they are sometimes confused with the American buffalo which is actually a bison:
Food Scout: Swiss BagelBoys match Manhattan
Thursday, 12 January, 2012Since moving to Switzerland, Amy Eber has yearned for her native New York-style bagels. Now she’s found a Swiss man with equal passion. After years of research, Martin Ackerman teamed up with Rado Petrov to make their dream come true, and our own bagel snob says it’s the closest thing you can get outside New York:
Thursday, 12 January, 2012Since moving to Switzerland, Amy Eber has yearned for her native New York-style bagels. Now she’s found a Swiss man with equal passion. After years of research, Martin Ackerman teamed up with Rado Petrov to make their dream come true, and our own bagel snob says it’s the closest thing you can get outside New York:
Food Scout: Torta di pane (Ticino's take on bread pudding)
Thursday, 5 January, 2012Amy Eber has been hard at work testing variations on the Ticinese bread cake called torta di pane—a tasty treat that’s very different from American or British-style bread pudding:
Thursday, 5 January, 2012Amy Eber has been hard at work testing variations on the Ticinese bread cake called torta di pane—a tasty treat that’s very different from American or British-style bread pudding:
Food Scout: Dishing up Basel-Style Salmon
Thursday, 29 December, 2011Amy Eber explores the origins of Basel-Style Salmon only to discover the once-plentiful salmon swimming in the Rhine have all but disappeared. She explains how this happened and why there is hope for the future return of abundance, but in the meantime you’ll have to make yours with non-Swiss salmon—don’t worry, it still tastes great:
Thursday, 29 December, 2011Amy Eber explores the origins of Basel-Style Salmon only to discover the once-plentiful salmon swimming in the Rhine have all but disappeared. She explains how this happened and why there is hope for the future return of abundance, but in the meantime you’ll have to make yours with non-Swiss salmon—don’t worry, it still tastes great:
Food Scout: The medieval origins of mulled wine
Thursday, 22 December, 2011Food scout Amy Eber has a tough assignment tasting different kinds of hot spicy wines, or mulled wine, across the country. She looks into the medieval origins and the modern day varieties of this warming beverage, available at Christmas markets everywhere. Plus, she gives tips on how to perfect your own recipe:
Thursday, 22 December, 2011Food scout Amy Eber has a tough assignment tasting different kinds of hot spicy wines, or mulled wine, across the country. She looks into the medieval origins and the modern day varieties of this warming beverage, available at Christmas markets everywhere. Plus, she gives tips on how to perfect your own recipe:
Food Scout: Escalade soup
Thursday, 15 December, 2011Amy Eber investigates what might have been in the famous Geneva pot of soup that was thrown out the window at an enemy troop scaling the city wall that awoke the city fold and lead to the defeat of the invaders in 1602:
Thursday, 15 December, 2011Amy Eber investigates what might have been in the famous Geneva pot of soup that was thrown out the window at an enemy troop scaling the city wall that awoke the city fold and lead to the defeat of the invaders in 1602:
Food Scout: Marmite, the Swiss way (hint: It's chocolate)
Thursday, 8 December, 2011Amy Eber explains why chocolate cauldrons filled with marzipan vegetables and fruit jelly candies have been showing up everywhere in Geneva during the build-up to the city’s Fête de l’Escalade:
Thursday, 8 December, 2011Amy Eber explains why chocolate cauldrons filled with marzipan vegetables and fruit jelly candies have been showing up everywhere in Geneva during the build-up to the city’s Fête de l’Escalade:
Food Scout: A tasty topping inspired by the Bern onion market
Thursday, 1 December, 2011
Thursday, 1 December, 2011
Food scout Amy Eber gets up early in the morning to attend the annual Bern Onion Market. This year farmers brought in over 50 tons of onions. Woven and decorated plaits of onions were for sale as were comical onion figurines, baby onions in basinets, onion necklaces and countless other whimsical items celebrating the onion. Amy buys onions, pumpkin, garlic, bacon and cheese at the market and concocted a topping that can be used for pizza, focaccia, puff pastry or pasta:
