Passé Simple – Fromages
Some topics make your mouth water more than others and leave you feeling insanely hungry! I remember giving in to the temptation of a little piece of cheese here and there while collaging for this issue. What a relief this commission is over, I no longer fit my pants!
« Holes? Or no holes? » That is the question! And the answer is far more complex than you might think, given how influences and craftsmanship have traveled across borders and valleys.
Stories of local heritage and expertise, political and economic stakes, centuries-old traditions, family lore, artisanal production methods, and various designations of origin – these are the roots and the undisputed guardians of the flavor of our beloved fondue. We owe so much to all the dedicated souls – past and present – who have championed our artisanal products and who continue to protect the taste and quality of our fine Swiss cheese with their heart, body and soul!
My gratitude goes to Christine Mercier and Justin Favrod from Passé Simple for their renewed trust.
A new issue that simply tastes delicious – one to certainely devour!
Passé simple is a monthly magazine dealing with the French-speaking part of Switzerland’s past. Its vocation is to address all audiences and to invite a large number of specialists from all kinds of backgrounds. Apolitical and non-confessional, it aims to be both instructive and pleasant. It deals with various subjects, from the origin of wine in Valais to the fate of General Dufour, from the recipe of the Malakoff to the creation of the canton of Jura. The periodical devotes a large part to the history of art, mentalities, literature, wars, science, economics and politics. Passé simple also deals with events that ocurred from prehistory to the year 2000. The magazine favors narrative over demonstration. Its baseline says: « It happened close to yours, but slightly before. »
If you wish to know more about Passé simple and/or subscribe: www.passesimple.ch