A new book by journalist Nina Kobelt explores the rich world of Swiss cheese, showcasing 700 varieties and the artisans behind them.
Journalist explores Swiss cheese varieties
Journalist Nina Kobelt has published a new work that explores the diverse world of Swiss cheese, focusing on the country's 700 varieties and the individuals behind their creation.Book includes portraits and stories
The book, A.G. Make It All Cheese – A Journey to the Heart of Swiss Excellence, features portraits, personal stories, and encounters with cheese makers, along with detailed descriptions of the manufacturing processes and recipes used to produce these cheeses.Cheeses range from traditional to well-known
The publication covers a wide range of cheeses, from the traditional Bloderkäse to the famous Vacherin, with Gruyère also featured, offering readers a comprehensive look at Swiss cheese culture.Published by Editions Helvetiq
The book is published by Editions Helvetiq and has a price tag of 35€, making it accessible to readers interested in Swiss culinary traditions and artisanal food production.Potential for a second volume
The work has been praised for its immersive approach and has generated interest in a potential second volume that could explore forgotten dairy specialties and lesser-known cheese varieties.
