Page 187 - DIVA_MY WORKS 1918-2022
P. 187

culture




                                                                                                                                      of cheese to mature under careful observation  high-mountain pass in the world that
                                                                                                                                      by  the  cheese  professionals,  under  precise  has a naval red and while lighthouse.
                                                                                                                                      conditions  and  temperature,  and  after  three  (Other important passes further from
                                                                                                                                      months, it will be sent to us in Geneva. It feels  Geneva such as the Bernina or Albula
                                                                                                                                      incredible to bring this gift from the Cradle  passes – were covered in our previous
                                                                                                                                      of  Switzerland  to  the  Swiss  National  Day  -  article  on  the  Rhaetian  railway,  Diva
                                                                     surface becomes regular and the road starts to                   what  could  be  a  more  prestigious  delight  to  No. 2/2021).
                                                                     climb in a series of tight hairpin bends. The                    commemorate that day?
                                                                     regular gradient, always around 7%, ensures                                                             And in the streets of Andermatt, right
                                                                     quick  altitude  gain,  but  there  are  also  some              Two     words     about     Andermatt  in the centre of the town, who can be

                                                                     harder  stretches  where  the  gradient  reaches                 –  the  capital  of  “ten  Swiss  passes”.  seen? A tiny devil with an angelic face,
                                                                     12%. Even worse, there is a strong side wind                     Andermatt is situated on the other side of the  playing the flute as if teasing us and the whole
                                                                     for  the  last  kilometre.  Descending  is  easier,              railway  tunnel  on  the  northern  side  of  the  town. Is this the same devil from the Scöllenen
                                                                     with terrific vistas all the way down into the                   St. Gotthard Pass, in walking distance to the  Devil  bridge,  looking  innocent  while  still
                                                                     Val  Tremolo,  but  the  feeling  of  “trembling”                Schöllenen Ravine. This old mountain village  awaiting  his  compensation  for  having  built
                                                                     on  the  paved  surface  is  much  stronger.  The                has today been turned into a luxury mountain  the bridge?
                                                                     granite-paved  road  is  a  perfectly  preserved                 resort, with typical wooden houses on one side  PS.  It  could  well  be  said  that  the  Gotthard,
                                                                     architectural  masterpiece.  It  is  considered                  of the road, and the same houses mixed with  which takes its name from the patron saint of
                                                                     Switzerland’s   longest   historical   road                      luxury multi-storeyed buildings on the other.  passes,  has  a  greater  aura  about  it  than  the
                                                                     monument.                                                        Andermatt is situated at the centre of the most  other  great  Swiss  alpine  pass  –  the  Simplon.
                                                                                                                                      important Swiss Alpine passes – it is effectively  But  Simplon  has  its  own  glorious  history  –
                                                                     Caseificio  del  Gottardo  –  Cheese  of  St.                    a  capital  of  ten  Alpine  Passes.  The  most  read about Stockalper and Napoleon, and the
                                                                     Gothard. Of course, this story would not be                      famous of these is the Furka, with the world-  Simplon Eagle symbolising the Swiss courage,
                               sinuously up to 2091 metres in tight coils.   complete without a visit to the world renowned           renowned  hotel  Belvedere,  featured  in  the  resistance and strength, in the next issue, along
                               Walking  the  road  is  challenging.  After  two   fromagerie, Caseificio des Gottardo. Not only       movie “Goldfinger”. It is also the source of the  with the stories of two other historical passes:
                               kilometres, the first paved section begins, but   is cheese yet another national Swiss symbol,         River Rhone, and is near the famous Grimsel  Gemmi and Grand Saint-Bernard.
                               the  most  spectacular  (and  hardest)  section   St.  Gothard  cheese  is  particularly  important    pass with the historical Grimsel hospice. It is
                               only starts after 5 kilometres, when the paved   given  this  place’s  historical  significance.  Of   a neighbour to the very difficult Susten and  (With thank to my friend and colleague Liliane
                                                                                   course,  there  are  several                       Nufenen  passes,  whilst  the  Klausen,  Brünig,  Mauranne,  who  shared  with  me  the  travel
                                                                                   types  of  cheese  produced  at                    Splügen  and  Lukmanier  passes  are  slightly  adventure and the cheese-making privilege at
                                                                                   the Caseificio. The main four:                     further  away.  Finally,  there  is  the  Oberalp  the Gotthard).
                                                                                   Tremola,  Lucendro,  Rustico                       pass, on the other side of Andermatt, the only
                                                                                   and  Airolo  can  be  found  in
                                                                                   their  boutique,  as  can  the
                                                                                   very  rare  and  much-valued
                                                                                   Piora.

                                                                                   When we visited St. Gotthard,
                                                                                   cheese was one of our main
                                                                                   purposes,  as  cheese  also
                                                                                   reflects  the  history  of  this
                                                                                   location.  After  a  delicious
                                                                                   cheese fondue in this special
                                                                                   place  we  were  privileged  to
                                                                                   take part in the full process of
                                                                                   cheese-making.  In  one  day,
                                                                                   with  the  help  of  specialists,
                                                                                   we  succeeded  in  producing
                                                                                   our  own  Gottardo  cheese
                                                                                   to  be  marked  with  our  own
                                                                                   stamp. We left our 4kg head




               0                                                           w w w. d i va i n t e r n at i o n a l . c h               w w w. d i va i n t e r n at i o n a l . c h
   182   183   184   185   186   187   188   189   190