GRAUBÜNDEN - l'Atelier du Fromage

Introduction :

There is no doubt that the canton of Graubünden inspired our imagination! The canton gave us some of the most remarkable views of stunning mountains and gorgeous green-blue lakes. We had the chance to share the wonder of these landscapes and the pure mountain air with our families, what a joy!

Our Discoveries in Graubünden

All
Cheese
Cheese Dairy
Wine

TRANSPORT YOURSELF TO GRAUBÜNDEN WITH THE OCTOBER APÉRO BOX

Hello Cheese and Wine Lovers! Our arms are wide open to welcome Autumn with our Apéro Box in the symbol of Graubünden! We are so excited to take you to the beautiful and historical German-speaking corner of Switzerland. This month we will enter the Bündner Herrschaft or Heidiland, a region cradled by the Rhine. This ... Read more

THE SELECTED CHEESES OF GRAUBÜNDEN, OCTOBER 2020

Our Box for October 2020 Bergkäse Würzig Sennerei Samnaun, GR Bergkäse Würzig is a specialty from Sennerei Samnaun, located on the Austrian border. Bergkäse Würzig is a hard cheese made from the milk of cows that spend their summers on the Samnaun mountain pastures. The cheese dairy offers this artisanal cheese with 3 different ripening ... Read more

VISITING THE CHEESE DAIRIES OF GRAUBÜNDEN

Introduction : We discovered charming cheese dairies tucked inside little villages throughout the canton. It was such a great pleasure to explore! We could not limit ourselves to choosing just two cheese dairies, so we added two more! Let yourself be tempted by our selection from Graubünden for the month of October! Sennerei Samnaun, GR ... Read more

Overview of the Canton

Capital: Coire

Land Area: 7 105,44 km2

Population: 198 379 (December 2018)

Admission to the Swiss Confederation: 1803

Language: Swiss German, Romanche, Italian

The Traditional Cuisine of Grisons

During our trip to Graubünden, we made a culinary discovery: capuns, which are typically found in the western part of the canton. Capuns are small green dumplings filled with spätzle dough, air-dried meat, and/or vegetables. The wrapper is typically Swiss Chard, but it seems possible to make them with spinach leaves. The little dumplings are cooked in bouillon or a creamy sauce containing milk and cheese. Extra cheese is sprinkled on top, which we love, of course! Everywhere we went, the restaurants were serving their version of capuns – and we enjoyed trying them all!