Huttwil Cheese Festival - October 6, 2012

Huttwil is an ancient market town in Canton Bern. Map

These are raclette cheeses flavored with various herbs and spices.

We put just about everything in cheese here!

She is making "Hobelchäs" by using a "hobel" to the shave the cheese into paper thin slices. Basically it is an inverted block plane. The cheese must be at least 3 years old and very hard to do this.

"Znüniwurm" literally means 9 o'clock worm. We have two anticipated snack times in Switzerland called "Znüni "at 9AM and "Zveri" at 4PM.

Meringues were invented in Meiringen, Bern.

Zöpfe

A HUGE wheel of Emmentaler.

Emmentaler sliced and ready to sell.

Medallions of chicken breast marinated in tandoori spices with grilled shitake, chantrelle, crimini mushrooms and grilled onion rings.

Serves 2

For the chicken:

2 small chicken breasts (or one very large) sliced into 6 equal size medallions about 1cm thick

Marinade:

2 teaspoons tandoori spice

2 teaspoon light olive oil

Salt and pepper

Mix the oil with the spices and let sit for at least 15 minutes then grill.

For the mushroom mixture:

1.5 cups of sliced fresh mixed wild mushrooms seasoned with salt and pepper.

Dressing:

2 teaspoons of Austrian dark pumpkin seed oil.

1 teaspoons of truffle vinegar.

1 teaspoon of balsamic reduction.

Grill mushrooms and toss in the dressing and reserve.

Onion Mixture:

1 medium onion cut into 5mm rings and add the rings to the chicken marinade before grilling.
Assembly:

Place one chicken medallion in the middle of a plate and top with ¼ of the grilled mushroom mixture. Add another chicken medallion and top with another ¼ of the mushroom mixture. Add one more chicken medallion and top with the grilled onions.

Drizzle with remainder of the mushroom marinade and serve.

Copyright Chez Edorovio 2012