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Gruyères

Outside the Giger bar and museum

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

Outside the Giger bar and museum
Sculpture by H.R. Giger

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 replies on “Gruyères”

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 😀

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Mmm, sounds yummy 🙂 I always miss the treats I used to eat in places I lived!!! 😉 Hope you get time to go there and I’m happy to have brought back the memories! Bulle sounds familiar, I’m pretty sure we traveled through it when visiting Gruyéres from Zurich… 🙂 (My memory is horrible! Without photos, I’m lost…)

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you would have driven through Bulle, the main road to Gruyères is through Bulle. It is where the cheese factory is, if you visited it – am like you, a picture brings back a thousand memories!

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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.

Ingredients:

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

Directions:

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.

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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.

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I also dreamt of a sunny beach, but I didn’t realize that the one I found was in the middle of the island 🙂 Anyway, we were on the beach everyday. And the village life is fantastic! It was in Croatia! I would totally recommend it. And there are hundreds of retreats all over the world.

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