Cheese is power.

Johnson Johnson cannot describe this feeling, and it has surpassed the state of being delicious or not, as if he has a desire in his heart...

Cheese is a very ancient food. People started making it more than 2,000 BC. Once upon a time, humans learned to make the stomachs of animals into containers to store water and milk. Suddenly one day, they were surprised to find that the milk in the bag turned into solid state and some translucent liquid?

After plucking up the courage to taste the unique milk cube, cheese has since entered human history.

Switzerland's pure and abundant alpine ranch is famous for producing high-quality cheeses. The two most commonly used in hot pot are Gruyer cheese and Vashhan cheese. The cut surface is smooth, without pores, ivory white, and the skin is rough and dark yellow.

To make an 80 kilogram piece of Gruyer cheese, 800 liters of raw milk is required, and the maturity period is at least 10 months.

Close your eyes and savor it carefully. Various strange fragrances linger on the tip of your tongue. It turns out that mountain people have a tradition when mowing grass. They deliberately retain various wild flowers mixed in the forage. Therefore, the cheese is given dozens of vanilla fragrance and honey flavors such as thyme, violet, rosemary, chestnuts, mint, etc.

A cat and a mouse flashed through his mind. Tom's killer move was a piece of cheese, which could attract the clever Jerry every time.

Cows stroll among the alpine meadows in spring and summer, and go down the mountain to feed on hay in autumn and winter, and even have a fresh hay or resin aroma and a faint nutty flavor.

The side dishes are very simple, with only cubes of bread, and some cooked potato cubes, paired with white wine and hot black tea. Because cheese is the protagonist of the hot pot, the side dishes are just the carrier for contacting you with cheese.

Authentic French white bread, cut into cubes, must be peeled, so that it is not easy to fall off when the braid is cut. If it falls into the pot accidentally, it is a great sin of disrespect!

Spread a layer of garlic juice on the bottom of the pot, sprinkle some pepper, add the crushed cheese and a little wine, heat it slowly over low heat, wait until the cheese and fruit wine are completely integrated, and insert a small piece of bread with a long-handled iron brazing...

Very happy!

The most famous restaurant is the secret recipe dish of my grandmother, iener shnitzel, a pan-fried steak noodles. It is said that it began more than 60 years ago. When the buholzer housewife was frying steak, she accidentally dropped the bread crumbs into the pot. Then she devoted herself to exploring it and finally created this popular dish. As for the secret recipe for pickling steak, it was only passed down from generation to generation in Buholzer's home.

A special person made it on the spot. First, put a slice of pork chop into a batter and it is a mixture of cheese, butter, eggs, etc., then coat it with fine bread crumbs, put butter in a pan, and fry the wrapped pork chop until golden on both sides.

When the pork chops are almost fried, another aitress will come and start making the side dish of the pork chops, pasta, and when the pork chops are on the plate, the pasta will be prepared.

Squeeze a little lemon juice, and even cut half of the lemon to cover it with a piece of yellow gauze to prevent the lemon seeds from falling off. It is very particular.

This meal made Johnson admire the cheese and ignited extremely curious. I heard that there was a factory nearby and I had to visit it.

Unexpectedly, it was a popular attraction, with tourists coming in endlessly. The factory was divided into four buildings. The first building was the oldest, and the gate was covered with a faint view. From the outside, it looked dark inside. As soon as the door was pushed, the storm waves came to my face!

The strong smell of smoke was so strong that Johnson couldn't stand it. He finally got used to it, and his eyes were dim and because the smoke formed a blurred visual barrier under the sunlight, it caused a psychedelic atmosphere.

What’s strange is that there is music, playing low-crying religious music, and I am confused, as if time passes through all of a sudden!

When you look around, the walls are all black, which should be the result of the accumulation of smoke over time. A large copper pot is the protagonist, and fresh milk is poured into this copper pot, and then stirred and heated to emulsify it. Against the background of the black wall, the copper pot looks greasy and shiny. The fire is made with wood below, and the crackling sound is crackling.

There are also various tools for making cheese on the wall, the most typical one is the tool called the cheese harp. It can chop thick milk balls with it. How does it feel like Elder Tang’s staff?

There are also rows of bells, the legendary obello cowbells. Farmers can recognize cows by listening to them and know the movements of their own cows. The crisp jingle dang echoes in the Alps valleys has long become a classic of the landscape.

Walking further inside is the restoration of the 18th century living room, with wooden walls, wooden tables and chairs, wooden long buckets of milk, wooden alphorn, wooden desks, all of which are the most original and rustic.

There are three storage rooms underground, the first one is an intermediate product. After the step of soaking salt water, it is soaked at different softness for 0 minutes to 2 days to form the cheese skin.

The second room was not full, while the third room was full of huge eantal cheese.

They are all fermenting quietly, waiting for the mature baby. It takes at least 120 days to mature. The longer the storage time, the harder it will be, but it will become more mellow. Usually, it is 4 months, 6 months and 1 year of it are put together as a combination.

Come to the restaurant and taste the original cheese. Order a ralett and a rosti. Both dishes are potatoes and cheese. The ralett is to roast the cheese directly, then scrape off the fusion part, and then serve with roasted small potatoes and sour pickles.

It includes pickled onions, corn and sour cucumbers, as well as a slice of tomato and a sweet stewed pear.

Leaving the factory, strolling on the street, walking on the lakefront avenue, next to it is a bar and a restaurant. Opposite the lake is France, where swans play in the water. When they come here, their steps are tied and they can no longer be separated.

Passing by a museum, it was Chaplin? Johnson Johnson was confused. He is not an American?

When I walked in, I realized that Chaplin was falsely accused of some plots in the movie. When he was playing movie promotion in the United States, he suddenly received news that he was expelled by his motherland and was not allowed to enter the country again.

I had no choice but to take my family and stay in a hotel in Lausanne. However, my wife was about to give birth, so the child must not be born in a hotel room. Finally, I finally picked this place and started again with my wife and children in a foreign country.

He also died here, and his descendants scattered all over the world, and no one lives in the ancestral house. Later generations planned to sell it, but were bought by Chaplin's super fans and turned into a museum commemorating him.

When I was a child, I watched his modern era. I felt very bored at that time, but later I realized the awesomeness of silent dramas. I have to say that foreigners really have a set of museums. First, I get a ten-minute short film that summarizes Chaplin's first half of his life in the United States and the second half of his life in this small Swiss city.

Chaplin, who took off his makeup, looked different from what he thought. When he was teasing his children and grandchildren at the dinner table and doing some funny movements on the grass full of flowers, he was a little moved.
Chapter completed!