{"id":19778,"date":"2011-11-07T18:59:13","date_gmt":"2011-11-07T16:59:13","guid":{"rendered":"https:\/\/alpinelegends.se\/eat-cheese-ski-better\/"},"modified":"2011-11-07T18:59:13","modified_gmt":"2011-11-07T16:59:13","slug":"eat-cheese-ski-better","status":"publish","type":"post","link":"https:\/\/alpinelegends.se\/en\/eat-cheese-ski-better\/","title":{"rendered":"Eat Cheese – Ski better"},"content":{"rendered":"

Ever wondered why there are so much cheese around in the alpine ski resorts?
\nWell, it’s very simple, because of all the cows! The mountainsides that are so
\nperfect for skiing are full of happy cows, sheep or goats during the summer months.
\nAnd cheese is conserved milk.
\n\"\"<\/a>
\nAll alpine mountain resorts with some very few exceptions are actually farming
\ncommunities. Most farmers prefer to have their living quarters below 1500 m but
\nfrom mid June to mid September they migrate to higher grounds. To their
\nAlm (ger) Alpage (fr) Baita (it). And they all long to go to their little paradises
\nand listen to the Sounds of….
\n\"\"<\/a>
\nThe swiss cheeses include Emmentaler, Gruy\u00e8re, Appenzeller but also the less
\nknown Sbrinz and last but not least Raclette which is suitable for melting…
\n\"\"<\/a>
\nThe french mountain cheeses include, Beaufort, Tomme de Savoie, Reblochon,
\nAbondance and Chevrotin<\/p>\n

As the entire Italy apart from the Po plaine is mountainous I have chosen to
\nlimit the choice to cheese made close to the Alps. Fontina is made in Aosta,
\nGorgonzola in Piemonte and Grana Padano which often is mistaken for the real
\nParmegiano. That the Dolomiti cheese is produced locally goes without saying
\n\ud83d\ude09<\/p>\n

The austrian cheeses are less know and often just called Bergk\u00e4se which could
\nbe anything of the above mentioned hard cheese and they are often just delicious.
\n\"\"<\/a>
\nIf want to know the locals, to know where to ski or not
\n– ask them about cheese
\nSay cheese and you’ll get a smile…<\/p>\n","protected":false},"excerpt":{"rendered":"

Ever wondered why there are so much cheese around in the alpine ski resorts? Well, it’s very simple, because of all the cows! The mountainsides that are so perfect for…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":{"0":"post-19778","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-other"},"acf":[],"_links":{"self":[{"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/posts\/19778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/comments?post=19778"}],"version-history":[{"count":0,"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/posts\/19778\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/media?parent=19778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/categories?post=19778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpinelegends.se\/en\/wp-json\/wp\/v2\/tags?post=19778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}