While living there, you bath in all these delicacies and don’t really bother. All the food is taken for granted and when someone points out a stunning sheep milk cheese to you, you’re like “yeah…. whatever…” But going back on vacation and visiting it makes you spend half of your day at the market and walking up and down the street many times as you plan your meals.
The point with shopping on street market is that if you start buying right away from the first wild blueberries you meet, you’re most likely to find another insanely good fruit on the very next stand and eventually end up with tons of food!
Country bread baked in wood fire oven always is very popular at the market. I remember at least 15 years ago, the same baker was selling the same bread at the same place on the market – and as you can see people there wants their bread dark… very dark. If the breads are pale and without crust, the baker will sell nothing! The amount of cured meat, sausages and cheese is just insane!
Every other stands sells it and claim to be better than the others – I love it! People at the market are passionate artisans. For most, they are the actual producer of the goods and you can really tell when you come face-to-face with them that they put their heart into their work. People take time to live, take time to cook and enjoy the simple things in life.
“Serac” cheese is a fresh cheese that resemble ricotta, made from the whey leftover from cheese making (as shown in someone’s book!). With a pinch of rock salt from the near town of Bex, cold cuts and a glass of rosé makes the perfect lunch!
The mushroom season was in full swing and we were truly spoiled with the best freshly picked mushroom from the nearby forest!
The selection of cheeses made in the area was stunning! The one I particularly loved was the one made from ‘alpage’ milk, which means the cows were milked while being high up in the mountain pastures. The cheese gains a certain flavor and if you close your eyes you can smell the mountain farm around you, truly!
One of the greatest classic on the market was the 24 months Gruyere. A rare occurrence in supermarket, but a common one on the market. Natural crystals of salt give it that crunchy bite and the taste is just out of this world! But on that day, I had to fall for another cheese for lunch… Fresh goat cheese faisselle: it was available and I couldn’t resist!
A few slices of smoked ham from the Gruyere region, a goat cheese faisselle with a drizzle of olive oil and some black pepper made the perfect lunch on that day. Together we had a salad from our garden with tons of fresh herbs and beautiful Cappucine flowers!
St-Bernard dogs were being walked up and down the market by their keepers to entertain and give a local flair. These guys are so friendly and so popular, they almost need bodyguards! But no wonder since this is the original birth place of St-Bernard dogs!