Authentic raclette in NYC

I had my doubts on how legit a raclette could be if made outside of Switzerland, especially after a few recent let downs around NYC (for the record, one glop of melted cheese on a plate is NOT true raclette.) But I figured a restaurant named "Raclette" was the best chance I had at getting the most authentic melty cheese this American city had to offer... And I was right.


 Just look at that expertly scraped cheese descending upon an ample sampling of the proper accoutrements! To top it off I brought along a white wine that I'd been saving since I was in Hermance, a tiny estate-turned-village outside of Geneva, two years back. It was sweet and mellow and enhanced the terroir of the meal.

 Here's  the only info  I could find on the vineyard, it being so eency weency. We bought this bottle from one of the owners by stopping in at dinner time, following the owner to her basement and handing her cash in exchange for a few young bottles.

Here's the only info I could find on the vineyard, it being so eency weency. We bought this bottle from one of the owners by stopping in at dinner time, following the owner to her basement and handing her cash in exchange for a few young bottles.


If you want true raclette, this is your best bet (if you can't make it to Chalet Suisse in Geneva, of course.) So thank you "Raclette", you gave me a true taste of Switzerland!

 For more info on raclette, read  this article  by David Lebovitz. 

For more info on raclette, read this article by David Lebovitz. 

World's Best?

No exaggeration. Perfect grilled cheese right here- crispy on the outside, ooey gooey on the inside, flavorful as f!*%, with ground mustard and onion marmalade on the side. Praise for The Breslin!! 👏🏼👏🏼👏🏼👏🏼👏🏼

 The Breslin, NYC

The Breslin, NYC

Never enough.

Making up for the fact that I forgot to eat any cheese at my birthday cheese celebration.

 Midnight Moon and Vacherousse D'Argental from Brooklyn Fare

Midnight Moon and Vacherousse D'Argental from Brooklyn Fare


Unexpected cheese date with myself at Aurora in Williamsburg. 


Three bangin Italian imports, but the Bleu di Bufala takes the cake. 


Cheese Gifts from France

This guy arrived a few weeks ago straight from France, as a gift from the best (cheese) friends a gal could ask for.

It appeared suspicious in it's plastic wrappings, and I was nervous all their efforts had been in vain...


Until the aroma hit me and I knew I had a treasure on my hands. 


An alpine style for sure, but more onion on the nose than my usual Gruyere. Top notch mystery cheese!

Punk Pigs from Spain

jamon iberico.jpg

Are you a ham-lover? Meat-obsessed? Well you haven't had ham until you've had jamon iberico. This ham is so highly respected there's an international competition centered around creating a tapas plate to compliment it. That's one special meat! 

The cured spanish ham has only been available in the United States since 2007, so it's still a hot commodity in NYC (read about it's arrival here). It can only be made from pigs of a very particular breed and diet, with a very particular manicure.

Another word for the ham is pata negra, a reference to the unique black nails sported by all pure Iberico pigs. I'd like to think that these pigs are the punks of the hog world, but given their fancy diet I'd assume they're probably more the aristocratic types.

Pata Negra is also the name of an adorable restaurant in the East Village that would be the perfect setting for an impressive first date. We learned that the difference between the various hams on the menu came down to how many acorns the pigs had eaten during their life: the longer they have been fed acorns, the more expensive (and delicious) the ham becomes. Since the pata negra was twice as expensive (read: twice as many acorns?) and the waitress described it as a ham for special occasions, we opted to try the regular jamon iberico.

spanish cheese plate.jpg

As soon as the ham arrived, I understood what all the fuss was about. The smell wafting up to us from the table was almost that of cheese, but the first bite was all tender meat with hints of butter and smoke. The ham paired perfectly with the three Spanish cheeses we ordered: a classic Manchego, an ashy Monte Enebro and a special that wasn't on the menu and was extremely salty, smokey, and crumbly (and wasn't my favorite, to tell the truth.)

I highly recommend the restaurant Pata Negra to anyone looking for an intimate, authentic meal of true spanish tapas. And I highly recommend the ham pata negra to anyone looking for a rich, flavorful meat to pair with Spanish cheeses!

Now go out and eat some ham and cheese.

First Bites: Icelandic Cheeses

Have you ever watched someone take their first bite?

When we taste a food for the first time, we embark on a totally new experience. In that moment we surrender a part of ourselves to the unknown, and accept that our taste buds might just detest what we are about to put in our mouths. Tasting a new food is an adventure, so it's not surprising that many people shy away from this daring act. 

While a foodie can use a thousand adjectives to describe a given dish, she can only have one first bite. By observing this bite we can experience the emotion that it evokes from within.

And so I present to you "First Bites", a photo collection of my first encounters with some of the most exciting cheeses I've eaten in the past few months.

First Bites

Installment 1: Icelandic Cheeses

I am so lucky to have friends that contribute to my love of cheese by bringing back bundles of dairy joy from all over the world. 

Recently, my incredible coworker Valdis brought back two cheeses from her visit home to Iceland. Given that the country is cold and covered in snow most of the year, I wasn't surprised that the Icelanders produce fat-packed

 cheeses that melt in your mouth and warm you to the core.

Brie med hvítlauksrönd

Google translate tells me that "Brie med hvítlauksrönd" means "Brie with garlic stripes", and indeed it was a beyond buttery brie rubbed in herbs and striped in garlic.


Stóri Dímon

"Stóri Dímon" or "Blue and White Mould Cheese" had both a bloomy white rind and blue mold inside. The Icelanders aren't keeping any secrets about their cheese!

Now go out and eat some cheese, and make sure to savor that First Bite.

World According to Cheese on Serious Eats:

Cheese Confessionals: I Ate Casu Marzu, aka 'Maggot Cheese' Serious Eats

Editor's note: When we met Anna (at Murray's Cheese, how fitting) and heard her brave story, we had to let her share it with you. You can read more of Anna's cheese writing on her blog So, take it away, Anna!
About a year ago I saw a tweet announcing that the famed Casu Marzu,the cheese banned by the EU until recently, was residing no further than a short train ride from my apartment at a restaurant in Queens. Being a cheese writer, I knew that Casu Marzu was the traditional Sardinian specialty full of live maggots. Being a cheese enthusiast, I saw this as a chance for rare, cheesy adventure.
When I dialed Ornella Trattoria, the owner Giuseppe Viterale launched into a stern lecture explaining that the Casu Marzu was not for sale, that it would never be for sale, and that the only way to get to the cheese was through Giuseppe himself.
"I will give you the cheese if I like you!" he shouted, adding another layer of challenge to the already Fear Factor-esque experience.
I trekked to Astoria accompanied by two ill-fated friends, both of whom offered their support but swore they wouldn't taste the cheese.
We arrived at what appeared to be a cozy, family style restaurant, suggesting not even a hint of the bug-filled horror that would soon ensue. Giuseppe, in contrast to his demeanor on the phone, graciously welcomed us and invited us to enjoy his homemade pasta and exquisite wine.
Throughout our meal Giuseppe visited our table to share the story of Casu Marzu. He explained that the sheep's milk cheese has been made by Sardinian locals for thousands of years in the style of a pecorino. After it's made, it's placed outdoors with a hole cut in the top, through which "cheese flies" enter to lay eggs. The eggs become larvae that devour the cheese, decomposing the fats through digestion and excreting the remains. This fact he emphasized, noting that not only were we eating live maggots, but that the cheese between the bugs was filled with their "poop" (his technical term).

Finally Giuseppe went to the basement and emerged with the Casu Marzu draped in a white cloth. When he unveiled it, I held my breath and peered inside the wheel, expecting teeming maggot mounds but seeing only brainy cheese lumps. The smell was pungent but appealing. "This isn't so bad!" I exclaimed, almost disappointed by the seemingly normal cheese.
To ease our fears, Giuseppe took the first bite and washed it down with a swig of red wine. He then slathered a generous lump on three pieces of toast and placed one in front of each of us. My partners cringed, knowing that they would now have to taste the Casu Marzu to avoid deeply offending our host.

Undaunted, I raised my slice, only to see that it was actually writhing with squirmy little worms. Even as they jumped off my plate, I knew I couldn't back down.
I bit. I chewed. I cringed. My friends grappled with what they had just choked down. It was strong, challenging, but actually very enjoyable. It hinted of gorgonzola and black pepper but left a thick film in my mouth, preventing me from forgetting the little buggies currently digesting inside my stomach.
If Casu Marzu didn't contain live maggots, I might enjoy it. But then again, it's the maggots that give this cheese its greatness.

New Year's Cheese: Bring out the Crowd Pleasers

Happy New Year's Cheese!!!

For the New Year's party this year, I wanted to put together an uncomplicated cheese plate that would appeal to the taste buds of the masses. As always, I found exactly what I was looking for at Murray's Cheese. No matter how many cheese shops I visit, I always come back to the NYC mothership because I can rely on them to deliver crowd pleasers every time. On this visit to the Grand Central location a lovely lady cheesemonger helped me pick out three cheeses that would make everyone melt into cheesy bliss at the stroke of midnight. These cheeses are my absolute favorites because, like Murray's, I know they'll never disappoint.

1. Brillat Savarin
The famous gastronome Jean-Anthelme Brillat-Savarin once said, "Tell me what you eat, and I will tell you what you are." I wonder what he would say about the people who eat this cheese. Creamy is an understatement for this oozing delight, aged only a few weeks in the Murray's caves before sold at peak perfection. I served it to partygoers on a slice of baguette with a semi-sweet fig jam. Part cream cheese, part butter, this cheese is all parts delicious.


2. Ewephoria
I first blogged about this candy-cheese in my Oct. 2011 post titled "Ewephoria for the Tastebuds". I fell deeply in love with it then and our affair has continued ever since. The sweetest of all Goudas, Ewephoria was created in Holland specifically to cater to the great American sweet tooth. I was mildly offended by their assumption that our tastes were that simplistic, until I watched as the golden chunks were gobbled down faster than a bowl of M&M's and realized it was true. I'm proud to be an American and I'm proud to love this cheese.

Madame Fromage
Since I can't get my beloved 24 month Gruyere here in the USA without calling on the graces of a traveling Swiss friend, I often use this French Alpine style as a worthy substitute. The Comté is aged for two years like the Gruyere and made in the same fashion, so the only evident difference between the two cheeses is the nationality of the cows. I still prefer the 24 month Gruyere, but I'll happily chow down on this Comté any day. So would all of my fellow NYE revelers.

So there's my New Year's gift to you: a simple cheese plate guaranteed to be loved by all. "This cheese is SO good" was the phrase I heard all night and into the first morning 2013. Though a simple remark, it was said with such emphasis and emotion by each cheese taster that I knew I'd hit the mark and created a truly crowd pleasing cheese plate.

Now go out and resolve to eat more cheese.

Homemade Cream Cheese and the Ideal Bagel
Like most New Yorkers, I am extremely picky about my bagels. Long ago I found my favorite shops where I can count on the dough to be homemade and fresh, and I'm always willing to trek the extra blocks to go to the good bagel shop instead of a nearby cafe that happens to serve ok bagels. I order mine "extra toasted, extra cream cheese" to try to avoid a poor toasting job or insufficient amount of cream cheese, and  I often demand more when I'm not given enough. A bad bagel results in a terrible start to my day, while a good bagel can lead to instant bliss.

A foolproof method for obtaining the perfect bagel is by preparing it yourself at home. A little planning and buying in bulk gives you complete control over the toasting and cream cheese levels (for cheesers like myself this means a B to CC ratio of 1:1) all in the comfort of your own home.
If you want to get even closer to the perfect bagel, I strongly advise that you make your own cream cheese. It seems challenging, but as I learned in Bedford Cheese Shop's "Fresh Cheese Making Class: Butter, Yogurt, Cream Cheese, Ricotta," all it takes is good milk, some cheese cloth, and a bit of patience.

We made our cheese using this recipe and fresh dairy from a local farmer's market.
Hint: If you start with fresh milk you have a much better chance of ending up with great cheese.

Simple Cream Cheese Recipe
(courtesy of Jessica, who taught this awesome class)

6 cups (1.5 quarts) whole milk
4 cups heavy cream
1 cup plain cultured yogurt
1 rennet tablet (or, 1 teaspoon liquid rennet, normal strength)
¼ cup cool water

  1. Combine milk, cream, and yogurt in a large pot and stir well.  Warm to 100 degrees F over low heat.  Check temperature with thermometer.  Remove pan from heat.
  2. Dissolve rennet tablet in the water in a small bowl.  Add to warmed milk mixture, and stir thoroughly for 3 minutes (or until curd starts to set).  Cover and let stand for 1 to 1.5 hours or until curds are firm and break away from the sides of the pan.  The temperature should drop no lower than 85 degrees R, slowly reheat to correct temperature.
  3. Cut curds into 2 inch cubes.  Let stand 15 minutes undisturbed.  Lina a colander with a double layer of butter muslin.  Pour or, using a perforated shallow ladle, spoon the mixture into a lined strainer.  Fold the excess cloth over the curds and set the colander in a large bowl.  Cover the bowl with plastic wrap and refrigerate to drain 8 hours or overnight.
  4. Transfer the drained cheese to a clean bowl, season to taste with salt, and stir well.  The cheese is ready to be used in flavored cheese spreads or for cooking.
Store the cheese in an airtight container and refrigerate up to two weeks.

Instead of filling a colander, Jessica had us spoon the curd into squares of cheese cloth and instructed us to hang them over a sink to drain overnight. To achieve this, I created a contraption involving a hanger and a bottle of rum. That little cheese ball stank! I anxiously awaited the morning, wondering how something that smelled so bad could ever taste good.

The next day, still holding my nose, I took the drippy cloth to the kitchen and dropped the cheese into a bowl. Adding some salt, I sniffed and sniffed. Then the the toaster popped and I began to smear the new creation over my oh-so-toasted bagel. 
I discovered, to my delight, that this cream cheese tasted INCREDIBLE. The flavor was so much more cheesy, sweet and fatty than the Philadelphia version I thought I adored. To anyone who claims to love cream cheese, you MUST try the at home version. It's well worth the work and wait!

Now go out and eat some homemade cream cheese.

Cheese goes Swanky

Now back in New York, Lea suggested we take advantage of restaurant week (still happening!) and pay a visit to Artisanal Fromagerie, Bistro and Wine Bar, the leader of the high-end New York cheese scene. I had heard it recommended by financiers, lawyers, and the swankiest of New Yorkers, so I knew we were in for a treat.

Terrance Brennan opened the bistro in 2001, almost ten years after the start of his first restaurant, Picholine, which is said to have introduced the European cheese course into American fine dining. While the cheeses at Picholine are presented on a traditional cart, in Artisanal Brennan took the presentation a step further and planted an entire cheese shop in the center of the restaurant.

 Charles, busy at work.

Charles, busy at work.

Unfortunately, we made a mistake by choosing the Artisanal blend fondue instead of a cheese plate, even though our server suggested a cheese plate quite a few times. I relearned that I should always listen to the suggestions of the staff during new cheese experiences. I was not impressed by the fondue (I'm a hard critic, having lived in the fondue capital of the world), and though I did have a wonderful chat with the cheesemonger Charles, who also told me I should have let him make me a cheese plate instead of ordering the fondue, I left with a feeling of immense disappointment.

I knew that if I approached the situation differently I could have a fantastic meal, so I paid Artisanal a second visit. This time, I was lucky enough to meet Terrance Brennan himself, since a mutual friend email-introduced us a little while back. Terrance took a few moments out of his busy day to chat and show us the special cheese caves that maintain the perfect temperature for the restaurant's cheeses. I asked Charles the cheesemonger to make us a plate of the cheeses he deemed best, and I requested the same of Matthew the sommelier, who chose three wine pairings for the six cheeses.

The presentation of the wines and cheeses was a truly grand performance. Matthew spoke in depth on the history and flavor of each wine, and Charles shared the stories of each cheese complete with personal anecdotes. I listened in rapture, overwhelmed by the full plates and glasses set in front of me. 

These cheeses and wines contained so much complexity and knowledge! I couldn't believe I had the privilege of eating it.


When I finally took my first bite of Chaource I was greeted by the perfect combination of consistency and flavor: it was tart, but smooth, buttery, but bitey. The Truffle TremorBavarian LimburgerTarentaiseRoomano and Valdéon each impressed me with their distinct personalities, while serving as the perfect compliments to each other. 

I left still in awe of the experience we had just had, beginning with a conversation with Terrance Brennan and ending with Charles and Matthew's harmonious cheese and wine pairings. Artisanal Fromagerie, Bistro and Wine Bar was by far the swankiest cheese experience of my life.

Now go out and eat some cheese.

More than Manchego: Cheese in Barcelona

In April I took my first trip to Barcelona. It wasn't the warmest time of year to visit the seaside city, but my traveling buddies and I thoroughly enjoyed the sun, art, palm trees and culture. 
In three short days we visited the main tourist attractions such as Sagrada Familia, Gaudi's epic masterpiece of a church, Las Ramblas, a main street leading to the ocean filled with shops and restaurants, and Barrio Gotico, the old city of Barcelona. Wandering the skinny streets of the Barrio Gotico was by far my favorite part of the trip, and I would recommend that anyone spend most of their Barcelona time in this area. In the maze of tiny alleyways you can find the most obscure shops, restaurants, and people, all coexisting successfully despite their shockingly close quarters. While exploring these countless twists and turns, I discovered a myriad of exceptional cheeses from Spain and beyond.

This cheese plate is an example of the random awesome cheese we came across. We snacked on these cheeses and other tapas from a carry-out restaurant while watching a Barcelona vs. Madrid football match at a tiny bar in the old town.
The plate was made of cardboard and the cutlery was plastic and flimsy, but the cheeses were delightful. I wouldn't have expected so much flavor from such an unassuming presentation.

For most people, Spanish cheese is synonymous with Queso Manchego, a semi-firm sheep's milk cheese produced in the La Mancha region. I couldn't wait to try the world famous cheese in its home country, so we ordered this plate during on our first night while feasting on paella and patatas bravas. The flavor was much more robust and complex than the imported Manchego in the USA, which I often find to be too mild for my taste. While still smooth, this Manchego was bold and sheepy. I understand why this cheese is praised globally, because it's a true crowd-pleaser.

Vila Viniteca
My favorite cheese experience of the trip was a recommendation from Dimitri Saad, the extremely knowledgeable Fromager at Casellula Cheese and Wine Café in Manhattan. He told me that on a recent trip to Barcelona he had a very good experience wandering into a small specialty foods shop called Vila Viniteca and asking for a sampling of the best cheeses in the place. I decided to do the same.

The server seemed delighted to make up a special cheese plate for us, and even provided wine pairings for each of the cheeses he presented. These are the cheeses
 we tasted in order from freshest to most aged, with my notes:

Capri Sevilla (Spain)
great cream line, flavor very goaty, not the best ever.

Bauma (Leeida) (Cataluna)
so f***ing good, smoked rind.

Brillat Saverin (France):
melt in your mouth. sooo 
delicious. like liquid.

Payoyo (Cadiz) (Spain) :
softer than expected, very "spanish". payoyo = name of the sheep.

Shoppshire Blue
SO SPICY. with sherry it is SO GOOD --> perfect blend of sweet and spicy smooth. 
"I couldn't eat the cheese by itself and I couldn't drink the sherry by itself but together they compliment each other... it works." - Lea G. 
All the cheeses were intriguing but I was most excited by the Shoppshire Blue. I made sure this cheese was included on my plate since Dimitri Saad had recommended it by name. Even though it's technically a blue cheese, the color is orange, with greenish streaks of mold running through the creamy body. It hails from the British Isles but is obviously a favorite in Barcelona. As my notes say, the cheese is quite spicy but mellows out when paired with a good sherry. I brought a block of the Shoppshire Blue back home and shared it with my friends, and by pairing it with a random American sherry I was able to achieve the same third flavor that so amazed me at Vila Viniteca.

I left Spain with a great appreciation for Spanish culture, weather, food, and cheese. I hope to return in the very near future to eat and experience even more.

Ahora salga y comer un poco de queso.

WATC goes to Switzerland: Cheese dreams really do come true.

Found in my friend's apartment.

I fell in love with both cheese and Switzerland while living in Geneva during my junior year of college. I've been obsessed with the culture, politics, and dairy products of this tiny landlocked country ever since and have constantly longed to return to my once-home. A deep love of cheese is apparent in so much of the Swiss lifestyle (as seen on the toilet seat to the right), so it's no surprise that I fit right in.

I've dreamed hundreds of times of what it would be like to travel back to Switzerland, and I'm overjoyed to tell you that all my dreams came true when I finally did so in April. I caught up with dozens of old friends, traveled to beautiful new towns, and ate cheese every step of the way.

If you haven't been to Switzerland, I strongly suggest you do so in the very near future. Not only does it have great cheese, but it also has snow-covered mountains, the greenest valleys and bluest lakes you'll ever see, incredible food and wine, and some of the kindest people I've ever met.

For your next Swiss excursion, here are some suggestions from World According to Cheese of how to make the most out of your visit (by eating as much cheese as possible, of course).

1. Eat raclette at a traditional Swiss restaurant.

In my "Festival of Pickles" post I wrote about a raclette I had here in New York, but the Reading Raclette made in Vermont could never compare to the authentic Swiss version. On my first night in Geneva I went back to my favorite traditional Swiss restaurant, Chalet Suisse, ordered a "cinq service" raclette dish (meaning five servings) and attempted to make it through all that melted cheese. I could barely finish my third dish, but I was utterly satisfied when I stopped eating. The raclette tasted fatty and sweet, offset by the tart and savory flavor of the cornichons and pearl onions. It was melty cheesy perfection.

This is what a plate of raclette looks like. I cut up my mini pickles and potatoes beforehand so that they served the cheese right on top of it all.

And these are the cornichons and pearl onions that you eat with it.

2. Order a cheese plate, and don't choose the cheeses.

Lucerne is a vacation town that sits right on the edge of the picturesque Lake Lucerne. While visiting a friend from the area, we were lucky enough to experience the extremely elegant Restaurant Schwanen which sits right in the center of Lucerne on the edge of the lake. 

Along with my delicious tea, I ordered what appeared to be a cheese plate (the name was written in Swiss German, which to me is incomprehensible). The menu noted that the cheeses came from affineur Rolf Beeler, a maître fromager whose cheese I'd already encountered back in New York at Cheese on 62nd. I was so delighted to know an affineur featured on a Swiss menu!

When ordering a cheese plate in a foreign land, always ask the server to bring you whatever cheeses they think are best. In fact, the same rule applies to most food ordering.

The cheese plate looked like a giant flower.

So I photographed it from many angles.

3. Eat fondue, ideally while surrounded by snowy mountains.

The town of Saas Fee is so small that cars aren't allowed. It's so high up in the mountains that the air feels thinner and there's a foot of snow on the ground in mid-April. I've never felt more like I was on top of the world in all my life. In this sleepy mountain town, I had an incredible fondue aux tomates and rösti in a deserted luxury hotel, complete with happy cow plates and a happy Lea. 

The feast was set before us.

We were delighted by the looks of the fondue- and the plates.

Lea seemed to enjoy the meal.

4. Visit a variety of cheese shops.

There is nothing cuter than a Swiss cheese shop. My favorite one is located on Plainpalais right next to my old apartment and though it was closed the day I visited, I took a variety of photographs anyway. Then I ventured over to Les Halles des Rives, a marketplace complete with three different fromageries. I tried all three in search of my beloved 24 month gruyere, and I found it at Bruand S.A. Fromagerie were I ordered more than a kilo to ship home. On the way, I encountered Müller & Fils where I purchased some Mont Vully cheese, winner of the Swiss Championships in 2006. This cheese contains white wine and a hint of paprika, which can be found in a variety of Swiss foods from fondue to potato chips (I shipped these home too).

My favorite cheese shop in Geneva.

Traditional cheese-making equipment and cows in the window.

Bruand S.A. Fromagerie.

Müller & Fils.

Presumably Muller's son, posing with some Mont Vully.

5. Eat some double crème de gruyère with piped meringues for dessert.

Looking for the perfect dessert after a delicious Swiss meal? Look no further than this perfect collaboration of beyond-creamy double crème de gruyère and melt-in-your-mouth meringues. The blend of tart, thick cream and sweet, crumbly cookie create a perfect harmony in every bite. Plus, I've never seen a more aesthetically pleasing dessert.

The double crème contains 48% butter fat.

The meringues are a work of art.

The combination is beautiful and delicious.

Now go to Switzerland and eat some cheese.

Swiss Fondue in the USA

 I am SO excited to be heading off on a trip to Switzerland and Spain on Friday. And even more excited to return and tell you all about my cheesy adventures there! But first, a taste of Switzerland here in the USA....

As luck would have it, a Swiss arts organization owns the apartment across the hall from me and runs a program that gives emerging Swiss artists the chance to spend a few months creating in NYC.  The current artist living there is Mischa Camenzind, a brilliant guy who makes amazing pieces that provide a uniquely Swiss perspective of NYC and the world. Check out his artwork below.

The other night, Mischa was kinda enough to have my roommate and me over for a very cheesy meal: Gerber fondue, straight from Switzerland. Of course the Swiss have a prepackaged fondue, and of course it's incredibly delicious. Mischa added a bit of wine and garlic, and the flavor he produced was unlike any you can find in the USA. I hadn't tasted such a scrumptious and utterly Swiss fondue since I was in Geneva, and I can't wait until next week to taste it again!

Two types of fondue: L'Original and Moitié-Moitié (half Gruyere, half Vacherin Fribourgeois)

Lots of Swiss flags and happy cows on the packaging.

Tea lights and burner plates: Mischa's homemade fondue contraption.

Even better than a sterno.

Samara is happy while consuming pounds of melted cheese.

Bread and cheese. What more could we ever need?

No Swiss fondue is complete without a glass of Kirsch at the end- this cherry flavored liqueur helps you digest all that fatty goodness you just ingested.

Now go out and eat some fondue.