Cocktails and Scharfe Maxx

This week, I’m in Wisconsin for sips and nibbles. And the highlight so far: pairing cocktails with one of my favorite stinkers, Scharfe Maxx, from Studer Dairy in Switzerland. It’s a cream bomb with notes of roasted nuts, caramel, fruit, and herbs. Basically, it’s a picnic with a rind. Here’s how my brother André and I […]

Swiss Power

My most recent column on Table Matters takes on the Alpine heavies. I love writing about Swiss cheese since most people think of these beasties as a single wedge that gets sold at groceries as generic “Swiss Cheese.” In fact, there is no such thing in Switzerland, where mountain cheesemakers make a wide variety of […]