As colder weather is approaching, Swiss health experts are answering a very pertinent question: is it safe to eat the cheese fondue during the pandemic? Seriously.
Fondueziit (fondue time) has begun again! Fran from Swiss food blog Little Zurich Kitchen guides us through the dos and don'ts of eating cheese fondue in Switzerland.
The World Fondue Championships are underway in Switzerland and even before the winner has been named tensions are running high between the Swiss and the French over what cheese goes into a fondue.
From cheesy science experiments to torturous citizenship interviews, here are the top ten stories from the last 12 months that could have only happened in Switzerland.
When searching a fromagerie for the perfect chunk of cheddar or parmesan, cheese aficionados have probably never grilled vendors over what kind of music was played to their cheeses.
You may already subscribe to receive a magazine through the post, or have a vegetable box delivered to your door. Now fondue fans can do the same after a Fribourg cheese cooperative came up with a novel way to reach more customers.
Local dairy farmers in the landslide-hit Val Bregaglia had a victory against the elements on Friday when they managed to rescue 1.2 tons of cheese from a storeroom just hours before the building filled up with mud and debris.
A Swiss watchmaker on Thursday unveiled a one-million-euro "Swiss Mad" wristwatch with a case made of local winter cheese and a dial recalling the nation's distinctive red-and-white flag.
Alpine cheesemaking in Switzerland could be as much as 3,000 years old, say British researchers who have unearthed exciting new archaeological evidence dating back to the Iron Age.
Migrants to Switzerland could be forced to take an exam on Swiss cheeses and fondue-making, if a proposal backed by a right-wing Swiss politician is approved in a referendum later this year.
Swiss residents continue to scoff more cheese with statistics released on Tuesday showing they ate 21.37 kilograms on average in 2014, 330 grams more than in the previous year.
Apart from its world famous cheese, the Gruyère district can also boast of being home to a village voted this year the most beautiful in French-speaking Switzerland. The Local’s Morven McLean pays a visit to the village of Gruyères to find out what makes it so special.
It was a miserable moment for a newly renovated cheese dairy in Misery, in the canton of Fribourg, last week when more than 2,000 rounds of gruyère cheese came crashing to the floor after the shelves they were stored on collapsed.
The Swiss are known for their great love of cheese but a doctor from Lausanne is warning that they need to reduce their consumption of gruyère, emmental and other varieties because of the health risks.
Cheese is a staple part of the Swiss diet, a fact confirmed by figures released on Thursday that show residents of Switzerland ate even more of it in 2013 than in the previous year. But foreign varieties are increasing their market share in the Alpine country.
Swiss cheese producers fear a consumer boycott of their products in the wake of the vote by citizens to set quotas for immigrants from the European Union.
The Swiss are justly proud of their cuisine but when it comes to having a plentiful, nutritious, healthy and affordable diet they fall behind the Dutch, according to a new report.
As the cows come down from the mountains, Charmey in the canton of Fribourg throws a festival, like dozens of Swiss villages, to honour the traditions of alpine cheese-making, Caroline Bishop discovers.
When Michael Fontana-Jones moved to Switzerland from London eight years ago, he took on the brave mission of persuading a country renowned for its own cheeses to try his native Cheddar and Stilton. Here, he tells The Local how he fared.
