My favorite is Engadine cheese. We make our own at In Lain Hotel Cadonau, using the traditional methods. It’s made with raw milk from cows raised in the valley, sometimes with added flavorings: saffron, truffle or possibly hay flowers. Our diners can choose which kind they prefer in our old stone-vaulted cellar — a nice memory to take home after their stay.
I think the best accompaniment for our cheese is a truffle-flavored honey and a glass of good red wine.
