Page 67 - Bulletin, Vol.83 No.3, December 2024

If you are fond of history (and I have written a lot about Generalissimo Suworow's
crossing of the Alps, 1799), Glarus is the region where he completed his crossing, but
before undertaking the final crossing of the Alpine passes, he visited a difficult-to-reach
high-altitude lake, the Klöntalersee, where he left the army's treasure. Legend has it that
the treasure was not lost, but that it was hidden in this lake, and to this day divers have
searched - in vain - for it. You may wish to try your luck!

There is also an interesting Museum of Anna Göldi who was the last person to be
executed for witchcraft by beheading, in Glarus in 1782 (the last witch in Switzerland).
Much later, in 2008, the Swiss parliament acknowledged her case as a miscarriage of
justice and she was posthumously exonerated by the Government of Canton Glarus,
226 years after her death. And this fascinating story is not because of the witchcraft
aspect, but because the misjudgement was recognized and the memorial with eternal
flame was erected as if to pay tribute to the values it stands for – fairness, openness,
justice. The mistake was made, and it was publicly corrected. And this is also the
strength of Glarus – all is open, transparent. So it is no surprise if the Canton is still
holding the Landgemeine – an open, direct and transparent voting on the main square
of the Capital.

The flag itself also says about the uniqueness of the Canton – it is the only Canton that
has a person – and the only saint - depicted on its seal and flag, St Fridolin, who
symbolises the liberation of the Canton (after the battle of Nafels, 1388), and who since
then remains the Patron Saint of Glarus.

Since I am interested in cheese and have conducted research in that domain (many of
you are aware of it), this is the Canton which produced the most weird, bizarre,
controversial and even polarizing cheese – the Shabzigger, blended with local herbs.
Herbs are also special, as there may be some tectonic anomalies affecting the geology
and also the pastures, flora and these herbs used to produce this cheese thus making
the taste so distinctive. But have you ever heard about this cheese? If not and when you
see it – try it, but do not rush to throw it – it has a subtle taste, different from any other
Swiss cheese – and it has a centuries-long tradition, and it is a recognized and certified
DOP cheese.

AAFI-AFICS BULLETIN, Vol. 83 No.3, 2024-12 65

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