Magazin on Tour
GRÜEZI MITENAND!
We are in Switzerland and are enthusiastic about the combination of really good everyday design and a high standard of materials and production. Experience is what counts here, tinkering to perfection until - completely unagitated - another unbeatable product is created.
Our travel tip
Before joining MAGAZIN, Matthias lived and worked in Zurich:
"The perfect way to cool off on hot summer days in Zurich is, of course, the many bathing spots! On Lake Zurich, we love the beautiful Seebadi in Kilchberg with its wide range of facilities for children and a fantastic view of the mountains. In the Limmat, the river baths "Oberer & Unterer Letten" are our absolute favorites - and they're free too!"
Produced in Switzerland
Our Recipe idea: Cheese fondue
Swiss cheese fondue is a classic for convivial evenings. Traditionally, the cheese is heated with white wine and refined with garlic, pepper and nutmeg. Served with fresh bread or small potatoes, the result is a communal experience in which everyone can dip their own ingredients.
Ingredients:
200 g Appenzeller
200 g Gruyère
100 g Vacherin (creamy)
400 ml dry white wine
2 teaspoons cornflour
40 ml kirsch
1 clove of garlic Pepper and nutmeg to taste
Preparation:
- Coarsely grate or finely dice the cheese. Rub the garlic clove into the fondue pot, pour in the white wine and heat up. First add the hard cheese, then the softer cheese, waiting in between until the cheese has melted well. Allow to simmer gently, stirring constantly.
- Mix the starch in a little kish water and add to the cheese mixture. Stir until the mixture is nice and creamy. Finally, season with pepper and nutmeg to taste.
- place on the rechaud and simmer gently. If the cheese separates from the wine, stir again with a whisk over a high heat until smooth.
