One of things that surprised me when I started work in Switzerland in 1973 was cheese salad. Strange to me or not, we had several varieties on the lunch menu at the hotel and Kaesesalat became part of my repertoire right away.

An adaptation of the truffle cake from the famous Sprungli cake shop in Zurich. This dessert is easy to make in advance and, as it makes two cakes, one may be used immediately and the other refrigerated or frozen for later use.

Right on the bank of the Limmat River and set in a beautifully proportioned square anchored by a wrought iron fountain lies the Hotel Storchen, a charming boutique hotel that has been called the best hotel in Zurich.  

One of things that surprised me when I started work in Switzerland in 1973 was cheese salad. Strange to me or not, we had several varieties on the lunch menu at the hotel and Kaesesalat became part of my repertoire right away.