We are in Switzerland all day – 184.5km, four climbs and a summit finish. You’d hope the riders spent part of yesterday eating for tomorrow, which is – of course – today.
According to the Australian home of Raclette cheese:
Apart from the magnificent Swiss Alps themselves, Switzerland’s greatest natural resource is the cow.
and Switzerland certainly brought us a bovine bonanza before the rest day. I am hoping we will have more delights today. The buffalo were a bit of an unexpected surprise on Monday; today we are travelling through the home of the Simmental so we should be assured of a sighting.
Perhaps we will also spy some Braunvieh, complete with cowbells (if the roadside randoms have left any for the cows).
Clearly this is a stage for chocolate and/or cheese. There are a lot of alpine cheeses to choose from, but if you can get your hands on one of these, tonight would be the perfect night for bunging it in the oven:
Image: Wikimedia Commons
when baked, it’s like a brain wreck of everything going on – fat, funk, fresh cream, wood, garlic, rank, and a peculiar buttery sharpness scrambling all of your senses together in each single mouthful. And if that description didn’t scare you away, then you’ll be rewarded with a life-altering eating experience.
Now, if that doesn’t make you want to rush out in search of this cheese, I don’t know what will.