To continue with my Swiss theme, here are some memories from exploring Gruyères in the mountains last spring…

If you live in the city, there’s something about visiting a remote place, like the countryside or a small mountain village like this, that just takes your mind off your daily life.

You realize you’re not in such a rush anymore and you forget your to-do list.

It’s like yoga for the mind.

More pictures here!

35 responses to “Gruyères

  1. ahhh Gruyères! I lived in Bulle for a year. I love Switzerland. We are trying to schedule it in to our short Europe trip this summer. Strawberry and double cream… fondu moitié-moitié and a bottle of chasselas. Good times 😀

    Liked by 2 people

  2. Your lovely picturesque post about Gruyeres, Switzerland reminded me of a recipe I wanted to try. It is a very different take on “Monkey Bread”. Instead of the usual sticky cinnamon bun-type recipe, the following recipe sounds like a perfect brunch offering.

    Gruyere, Rosemary & Honey Monkey Bread

    -An indulgent pull-apart bread that is the perfect savory-sweet combination of nutty, earthy Gruyère, fragrant rosemary, and honey.


    18 tbsp. unsalted butter, plus more for greasing
    4 cups flour, plus more for dusting
    1 & 1/2 cups grated Gruyère cheese
    1 tbsp. finely chopped rosemary
    2 tsp. kosher salt
    1 tsp. freshly ground black pepper
    1 cup milk
    2 (1/4 oz.) packages active dry yeast
    1 cup honey
    1/4 cup sugar


    Grease a 10″ bundt pan with butter and dust with flour; set aside. Whisk flour, cheese, rosemary, salt, and pepper in a bowl; set aside. Heat 2 tbsp. butter with milk and one-third cup water in a 1-qt. saucepan over medium-high heat until an instant-read thermometer reads 115°. Transfer to the bowl of a stand mixer fitted with a hook attachment. Stir in sugar and yeast; let sit until foamy, about 10 minutes. With the motor running, slowly add dry ingredients; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
    Melt remaining butter in a 2-qt. saucepan; whisk in honey and set aside.
    Heat oven to 350°. On a lightly floured surface, pat dough out into an 8″ square about 1″ thick. Cut dough into 1-inch pieces and fit snugly into prepared bundt pan. Pour butter mixture evenly over dough; bake until golden and a toothpick inserted in the middle of the bread comes out clean, about 35 minutes. Let cool slightly before serving.

    Liked by 1 person

  3. It is definitely a yoga for mind! Last year I did a week yoga retreat in a village, and I was so surprised at how much stimulation there is in our city life. Even though Oslo is not a metropole at all 😉
    There is something magical about the village atmosphere.

    Liked by 1 person

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