Les Fromages de Suisse: Une Épopée Gourmand

This expansive book by an award-winning food journalist explores ten emblematic Swiss cheeses through the landscapes, traditions, and techniques that shaped them. Moving across alpine pastures, monasteries, and regional dairies, it examines how geography, climate, and local practice contribute to the distinct identities of cheese such as Gruyère, Vacherin Mont-d’Or, Tête de Moine, L’Étivaz, and Raclette du Valais. 

Part travel narrative and part gastronomic study, the book places equal emphasis on production methods and cultural context, tracing the relationship between terroir, milk, and seasonal rhythms. Historical notes and regional portraits accompany the profiles, giving a broader view of Swiss cheese-making traditions and their continued relevance. 

Interspersed throughout are original recipes from chefs working in Switzerland, France, and Belgium, using these cheeses in both classical and contemporary preparations. All are Michelin-starred and contributors include Viki Geunes and Franck Giovannini (three stars each) and Maxime Meilleur and Louis-Phillipe Vigilant (two stars each),

More than a recipe collection, Les Fromages de Suisse serves as a portrait of Swiss cheese culture and the craftsmanship behind it.

Hardcover. In French. Color photographs throughout.