Step away from the margarine, the good news is we can eat butter again.
The outcome of the Swiss Re and British Medical Journal endorsed "Food for Thought 2018" conference held in Zürich, Switzerland in June:
"It's evident that Saturated Fat does not cause heart disease. We got it wrong and we need to move on."
Alp butter (pictured), is made from the milk of cows which are taken up into the high mountain pastures to graze during the summer months. The cream is separated from the milk and churned into butter. Butter production is another source of income for the farmer/cheesemaker on the Alps - often they will also produce yoghurt for the local market.
RADISHES WITH SALT AND BUTTER / SALAD WITH RADISH LEAVES, BY FERGUS HENDERSON
Ingredients Radishes with healthy greens, washed an dried Seasalt Butter Vinaigrette (see below)
Preparation Give Radishes on a plate and eat the radishes with butter and salt. Put the leaves in a salad bowl. Mix them with vinaigrette and enjoy the peppery salad.
After crossing the Surenen pass during my attempt at the Swiss Alpine Pass Route, I came upon a sign saying "Alp Käse". Not being the type of person who can walk past cheese, (especially after walking 8 hours that day), I stopped to make a purchase and have a look around the dairy. The Raclette that we ate later that night when we returned to Zürich took me by surprise. Here was a cheese that was delicate, with the flavours of Alpine grasses bursting through and a milky sweetness that spoke of the environment of where it came from.