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Original Zigerhörnli Recipe

Zigerhörnli made with Glarner Schabziger

This recipe is a traditional dish from canton Glarus in Switzerland. The original Zigerhörnli use Schabziger available in our online shop and at selected retailers. Try it out, it’s a rustic, simple yet delicious dish suitable for the whole family.


400 g eggshell / short pasta
1 tbsp of chicken broth powder

For the sauce 
2 tbsp butter
50 g onions, diced thinly
300 ml light cream / cream
50 g Swiss Emmentaler or Gruyère, finely grated
150 g Schabziger, finely grated 
Freshly ground pepper
2 bunch chives, finely cut 
Roasted onions 
1 tbsp butter butter 
4 medium sized onions, cut into thin strips
1 pinch of sugar


  • Cook the pasta in the chicken stock al dente, drain into a sieve and strain with cold water.
  • For the sauce, sauté the onions in butter, add cream and Emmentaler/Gruyère, heat slowly while stirring, stir in the Schabziger, season with nutmeg and pepper.
  • For the roasted onions, melt the butter, add the onions and place over medium heat while stirring, add pepper and sugar to taste. 
  • Add the pasta to the sauce, heat. Stir in the chives. Sprinkle onions over top and serve.

Recipe translated from

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Recipe: Hash browns with vegetables & Seiler Bratkäse

Our friends from Seiler in Sarnen in Switzerland gave us this excellent recipe I thought I’d share with you. Try it out!



  • 800g peeled and boiled potatoes, roughly grated
  • 1 minded onion
  • 150g carrots, finely grated
  • 1/2 leek, sliced
  • 1 tbsp salt
  • Pepper
  • 80g butter or oil
  • 150g Seiler Bratkäse


Put all ingredients (except butter and cheese) in one bowl. Add salt and pepper. Heat the butter in a frying pan, around 24cm diameter* Stir fry the mix of potatoes and vegetables on medium heat for 15 to 20 minutes until golden-yellow. Put half of the potato-mix back into the bowl and build the other half into a cake. Distribute the cheese slices evenly on the cake and put the rest of the potatoes on top of the cheese. Bake on both sides for another 5 to 10 minutes until you get a nice crust. Arrange on a plate and enjoy!

*the size of the pan is important as the ‘cake’ should be more high than flat.

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Recipe: the perfect Fondue

The days are getting shorter and colder, so it’s certainly time to bring out the Fondue set. This traditional and iconic Swiss dish seems to have a bit of a revival here in Australia, hence we tend to see quite a few recipes and myths floating around. So, let’s look into what is actually necessary and what’s just, well, a myth.

Growing up in Switzerland this dish was part of my upbringing. But mind you, at home we never prepared the fondue like the typical Swiss-German family, oh no, my parents used to live in the French speaking part (the birthplace of this dish) before I was born. There they learnt the traditional – and in my opinion – best way of making an authentic, Swiss cheese fondue. In Switzerland they call this one “moitié-moitié”, meaning “half-half” and referring to the cheese mixture of half Vacherin Fribourgeois and half Gruyère.

You will see that the best thing about this fondue – besides its amazing taste of course – is that it’s really simple and works every time.

Ingredients (per person):

  • 200g grated cheese mix (half Vacherin Fribourgeois, half Gruyère)
    if you want a superb mix, I suggest you use 1/4 aged Gruyère like our Sélection Beeler Gruyère and 1/4 younger Gruyère
  • 100ml dry white wine (the original recipe calls for a Swiss Fendant (chasselas grape), but you can get to a similar result with an unoaked Chardonnay, a dry Riesling or a Gewürztraminer).
  • 1 garlic clove
  • 1 tsp corn starch
  • ca. 50ml Kirsch (yes, it has to be Kirsch, no cutting corners here – and make sure you the as-good-as-you-can-afford quality)



Slice the garlic and pour the cheese mix, the wine and the garlic in a fondue pan (Caquelon). Put it on the stove on medium heat. Yes, the stove. You can cook your entire fondue on the little burner that was part of your fondue set, but it will take a long time and is really the right way of doing it. Some people prefer to rub the pan with the garlic but I find it better to be sliced and put in.

Stir the mixture regularly. I only use a normal fork for this and I don’t bother with the figure 8 that everybody says you have to. As long as you mix everything, you’re fine.

Make sure the mixture does never boil. It will take a little while depending on the amount of cheese. Then, mix the Kirsch with the corn starch and once the mass is fully liquid (no lumps in the cheese!) add this mixture to the pan. Now constantly stir and wait until the mixture transforms into a slightly thicker, uniform consistency. Should the liquids not bind, use a bit more of the starch/Kirsch solution. Also to get the corn starch to react, it needs a bit of temperature (but not boiling!).

Finally, add a bit of freshly ground pepper and serve.

Bon appétit!