We were travelling

We did a four day hiking trip (Sat -> Tues) in the Alpstein, so there was no cooking. Interesting food highlights from the various huts:

1. Schlipfechäs: a local raw cow milk fresh cheese that they thinly slice and age in brine for a day. It was served with black pepper and some good bread. This was really nice stuff. For some peculiar reason, the internet has been totally unhelpful in providing me with any information.
   
2. A few different Appenzeller meat specialties including Mostbröckli (cured beef), some fantastic Bauernspeck, Siedwurst, and the Pantli (Jaegerwurst).
3. Bärlauchspätzle with Appenzeller cheese melted over the top. Bärlauch (Ramson), is an allium.