In the Al Dente issue of April 2021 (supplement of Schweizer Illustrierte), the two top chefs Franz Wiget from Adelboden in Steinen and Röbi Gisler from Kaiserstock in Riemenstalden visited the Blüemlisberg, spontaneously picked up the Schwyzerörgeli and then cut up a dried goat sausage. Read the whole report here (german): Al Dente #15

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