Schabziger Spaghetti
An easy pasta dish featuring Switzerland’s most polarizing cheese.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged pasta
An easy pasta dish featuring Switzerland’s most polarizing cheese.
Easy meatballs made with some of Switzerland’s favourite sausages.
This classic family favourite borrows five ‘p’s from the Italians—pomodoro, Parmigiano, panna, prezzemolo, pepe—but seems to be Swiss at heart.
A lovely light pasta dish from the Italian part of Switzerland— chicken in a tomato sauce over spaghetti.
Quick and easy, this cheesy meal will see you through the last few snowy days of the year.
When my Canadian friends were invited for dinner, my mum made this crowd-pleaser, which we’d refer to as Swiss Hamburger Helper.
As much as I love to eat Älplermagrone, it is simply too hot at the moment to consider standing over a pot of steaming milk and cheese. So I give you the perfect way to eat pasta on a hot day—macaroni salad.
The Mönchsbart that arrives each spring in Switzerland is mostly grown next door along the Italian coast and in Ticino, where it is known as barbe di frate or agretti. Although its season is extremely limited, I managed to find it in my local Coop in the middle of the Emmental.
I've never seen my little Luusmeitschi devour something as rapidly as this gourd-y Älplermagrone.
Swiss chard is not native to Switzerland, so what makes it Swiss?
Similar to the Italian spring pasta, Pasta Primavera, but with much more cheese.
Quince featured prominently in ancient times. The words for quince and apple were synonymous, and in some cases what was translated as apple may have actually been quince. Quince was probably the golden apple that Paris awarded to the most beautiful goddess, Aphrodite, and when the speedy Atalanta tried to outrun her suitors, the golden apples that Hippomenes used to slow her were also probably quinces.
Unless you grew up in Switzerland, you probably have no idea what Schabziger is. However, if you did, you probably have only one of two reactions to it: disgust, or unbridled passion.
Schabziger is unique to Glarus, one of Switzerland's smallest cantons. It has the honour of being Switzerland's oldest protected brand and is perhaps the most polarising cheese in Switzerland's culinary canon.
Älplermagrone (or Magronä, depending on your dialect) is the Swiss version of mac and cheese.
