Even though we've only had snowfall a few times it's still a nice excuse to get out our raclette grill for some Alpine comfort food.
The raclette cheese is the important part. It's stinky, nutty, and surprisingly quite mild, but it melts beautifully and works really well with an array of ingredients.
I'm sure it's due to tradition and the lack of fresh produce, but many of the accoutrements are canned and preserved. We try to add fresh things when possible.
Whenever I think of Switzerland I hear Stefan saying "all Americans go to Interlaken, which people here don't visit."
I'm also reminded of when we visited Zürich while we were back in college. That was a quick way to feel extremely broke.