Seeing the sight
Thursday 30/8/2018 day 5
Michelle and Danielle are taken us on a tour of the surrounding area of their home. The first place we are going to is a lovely town that has grown in the last five years as it is roughly the centre between Zurich and Geneva, it’s name Bulle. There is a small market held here every Thursday, fruit ,veggies, meats, cheeses, clothes and odds and ends are all sold here ,it is vibrant and easy ,it was an experience and Shirley and I found this stall cooking fresh paella, had to buy, absolutely beautiful. The photos of this town will show it old charm beauty.
Our next town is call Broc and here I find My chocolate dreams real life chocolate factory , “Nestle / Cailler. These days the experience has change from a personal approach to a electronic one but it was still interesting. Coco was once thought magical properties and one time was used as currency . In France the rich believed it had powers to enhance sexual powers with a small glass of port, before and after the deed , might give that one a go. At the end of the tour they allow you eat as much chocolate as you wish and those who know will see me with my pockets full and my mouth chock a block full and more , it was that good for me, happy day ,let me tell you Happy days.
We then turn mind to this really nice town of Gruyere , yes that’s right we are heading to the world famous cheese area . We are to where this cheese is made but there is another stop over we must see the Chateau Gruyeres . This is a castle with a village built inside its wall . This castle has stood on top a verdant hill since the 13th century. In those days it was home to the like blacksmiths cobblers and the such ,today it is just tourist trinkets and eateries . They have kept the building as close as they can to the time period.
The Cheese factory , what a fascinating experience 440 litres of milk will make one 37 kg wheel of cheese . Although there are something done by robotic system the cheese making has still got that human touch because the curds still need to be felt to obtain if it is ready for final process, the pressing, which takes 16 hours ,and is turn during this time a number of times . The cheese is then soaked in salt water for 20 hours then stored for periods of 3 , 6, 10, and 12 month.
Well our day has been another adventure to places I have never seen and probably never see again I have enjoyed this and it will remain with me for many a year
So we still haven’t got wifi but tomorrow we travel to Berne’s larger country centre and hopefully cafes will have it.That is the end of this blog ,I hope you will get the picture at the same time so that can put a clearer picture in your imagination. But for now we always thinking of you all .
Love Shirley and John.