OLMA - Swiss Agricultural Fair 2007

OLMA is the major annual agricultural and trade fair in the eastern part of Switzerland. St.Gallen has historically been the economic center of eastern Switzerland and a trade centre of regional significance since the 15th century. It has been the official site of this fair since 1943. The name OLMA is an acronym for "Eastern Swizterland Agriculture and Milk Exhibition". It opens on the 11. - 21. October, and the cantons of Uri, Schwyz, Obwalden and Nidwalden were the guest cantons in 2007.

These four cantons are historically very important in Switzerland. In early August 1291 the cantons of Uri, Schwyz and Unterwalden (now split into Obwalden and Nidwalden) signed the Federal Charter and united in the struggle against Habsburg rule. In 1315, the Swiss defeated the Habsburgs (rulers of the Duchy of Austria) and secured their own place within the Holy Roman Empire.

Enough history for the moment ... the exhibition had animals, and food and home-wares. The weather gave me my first real taste of winter with temperatures down to zero. Being picked up at the sparrows fart (about 6am), meant that I was safely (and warmly) seated in Riccardo’s four wheel drive on our way out of Basel to meet up with Nadia, Waltraud and Roman. We headed over the hills just outside of Passwang, and temperatures dropped to a low of zero, perhaps even -1C. Driving across the north of Switzerland to St Gallen – about an hour east of Zurich, things warmed up to a fresh 6C.

The most impressive animals included:

Bimbo, the meister bull of the show. Massing 1290kg he was a real hunk of ... hmm. Enough said.





There were some impressive pigs. Some for their endowments ... this boar fathered a number of litters at the show.



Others since they were just so cute ... I loved the piebald pigs!



Some cows/heifers, as refined as Bimbo was massive!




Ah ... the baking. It was really impressive the amount of pride and detail given to all kinds of trades and crafts. My favourite of course was the baking. Many specialties were available, some virtually unknown outside Switzerland. I tried my first, and probably last 'Vermicelli'. This is a concoction of meringue, cream and chestnut puree. I LOVE chestnuts. However altogether this was a little sweet for me. I will still make a plug for chestnut puree... it is starchy, low in fat and with an earthy-sweet flavour which is good in both soups and desserts. Two of my favourites are lentil and chesnut soup, and chocolate chestnut swiss roll. Everyone else had those yummy looking pastry cream cones ... next time!



So far, I knew little of the various cantons, except perhaps their names. The Swiss Confederation consists of 26 cantons. What better way of approaching them (from my point of view) than via their culinary specialities. The three cantons of Zurich, St Gallen and Uri’s specialities are the only ones I couldn’t remember or identify from my photo. I think Uri’s is a type of air dried beef, and St Gallen had something to do with corn, and Zurich an edible (obviously!) oil.



Aargau: Ruebli Torte – Carrot cake. A little trivia … for centuries, two villages in the Aargau - Endingen and Lengnau - were the only places in Switzerland where Jews were permitted to live. They were not permitted to own houses or to live under the same roof with Christians. For the slow process of Jewish emancipation in Aargau and Switzerland, see here.

Appenzell Innerhoden and Ausserrhoden: Appenzeller Käse (cheese)

Basel Stadt and Basel Land: Cherries – simple, but good and used to make a popular local Kirsch.

Bern: Bärner Platte – king of the mixed grill!

Fribourg: Pears are a popular autumn harvested fruit

Geneva: Cardoons, which make a local specialty Gratin de Cardons (or Kardy in Swiss German, I think the French sounds a little more elegant here !!).

Glarus: Glarner Schabzieger, this unique cheese has a mysterious green hue. It has been given the unprepossessing English name of sap sago. Goodness knows why! Surely Schabzieger is not that hard to say! The green color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables; especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or crackers.

Graubünden/Grisons: Capuns (chard-wrapped dumplings)

Jura: Tete de Moine – Bellelay cheese is a semi-hard cheese with a silky body which easily melts in your mouth. It is not cut, but pared into the shape of delicate rosettes. The paring technique increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour of the cheese to develop. A special paring device has been manufactured, which like that fondue set, can become a dust collector if you don’t have a handy supply of Bellelay cheese on hand :-).

Lucern: Luzerner Chügelipastete – a type of casserole served in a pastry case. Can be large (for up to eight people) or made in an individual serving size.

Neuchatel: Taillaule neuchâteloise, a yeast raised bread with raisins and lemon, baked in a tin and recognizable by the deep slashes in the crust.
Obwalden and Nidwalden: Sbrinz, a hard mountain cheese (or Hard Bergkäse). This hard, grainy cheese is one of the world's oldest, dating back to 23 A.D. Made high in the Alps in Switzerland's central region, Sbrinz is often compared to Parmigiano Reggiano. Like Reggiano, Sbrinz comes in massive 80 pound wheels and is made from unpasteurized cow's milk. Aged for at least 18 months, this cheese is hard enough to grate. The Swiss enjoy it shaved in paper-thin slices and served as an appetizer with air-dried beef and tomatoes.

Valais: Raclette. In origin a simple rural dish (as for fondue). A big wheel of Raclette cheese is cut in half and mounted in front of a fire. As the surface of the cheese melts and browns it is scraped off onto the individual diner’s plate and eaten with accompaniements – potatoes, pickles, onions, salad, tomatoes, fruit, bread and seasonings. Now eaten all over Switzerland also like fondue. We had the pleasure of traying Raclette at a special Raclette night arranged by the Riders Club that nadia is the president of. More on that later, but here is Jasons photo

Vaud: Saucisse aux choux - a typical dish of pork and cabbage-filled sausage, which is served with the famous papet vaudois (leeks and potatoes).

Schaffhausen: origin of the famous Schaffhauser Blauburgunder (Pinot Noir) grape.

Schwyz: Schwyzer Alpkase

Solothurn: Solothurn Torte, Hazelnut meringue cake with a light cream filling. I think this cake may have won Solothurn the crown for 2007 in the presentation of regional specialities.

Thurgau: Thurgauer Tafeltrauben, table grapes … their prominence in this region is closely related to Schaffhausen’s product (Schaffhauser Blauburgunder or pinot noir grapes). These regions are neighbours.

Ticino/Tessin: Merlot wine. Jason and I actually had some lovely merlot in Bellinzona. Castle Grande bottles its own wine from the vines which grow on the slopes of the castle mount. It is superb, not what we expected from such a small bottling in the middle of a bustling town!

Zug: Zuger Kirsch – a Cherry based spirit, used in Zuger Torte, which seems to me very, very closely related (suspiciously so) to Black Forest Torte. I make no assumptions about whose is the original! I just choose to enjoy them both, and appreciate their unique taste :-)