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  • Writer's pictureDeborah Kade

Tried something new- took a baking class in Swiss German

I signed us up for a biscuit (cookie) baking class at Kambly in Trubschachen. Little did we know the class was to be taught by Esther in Swiss German!!!!! Esther did at times translate but by watching her demonstrate first, we had no problem.

Trubschachen is located in the Emmental region. The Emmental is a valley forming part of the canton of Bern. It is a hilly landscape comprising the basins of he rivers Emme and Ilfis. The region is mostly devoted to farming, particularly dairy farming. The original Emmental cheese is produced here and the dairy industry still dominates the local economy. Emmental cheese is very widely imitated around the world, often just called "Swiss cheese". Pottery from the region is also prized, and the ceramics of the region have endured practically unchanged since the 17th century.

There are many uses for Emmenthal as it has very good melting properties, which makes it ideal for cheese fondue or any dish that requires melted cheese, such as gratins and casseroles, grilled cheese sandwiches, pasta, and egg dishes. It can also be eaten cold, layered into sandwiches, or served on a cheese platter with fruit and nuts.

We took the train from Interlaken West to Thun. Changed trains and went from Thun to Konolfingen. Then, we went from Kpnolfingen to Langnau. We even took the Kambly train from Langnau to Trubschachen.

The scenery in the Emmental is beautiful. Many rolling hills, chalets, cows grazing on the hillsides, and large dairy farms.


Happy they have gone back to tastings. Fun to try all the different types of biscuits.

The children love playing with the wooden animals.

There is a nice cafe.


I only took a couple videos as the class was taught in Swiss German instead of high German which Michael understands.

We made three different types of biscuits.

We started with the sables!!! Butter shortbread biscuits

Bottom of the tray left side.


Mix until smooth

Add all the flour at once


Turn out onto table

Knead but not too long

Divide in half. Make an indentation in the middle

Add your fillings

Mush and mix it together

Roll into log shape 14 to 15 cm

Refrigerate for an hour


If any filling comes out, just roll the log over it so it incorporates again

Put slices on parchment paper. Lightly press down with palm so they are the same size

We baked at 175 for 10 minutes with fan at number 2 so the paper flutters. The recipe says bake at 170.

I don't know what this biscuit is called. Top left.

finely chopped nuts


160 for 6 minutes

Once cool, gently take off by pressing the back.

Add the chocolate ganache

Dip into warm chocolate either to the bottom of the top cover or completely cover in chocolate. The white container keeps the chocolate warm.

For the third biscuit, we made the Matterhorn by filling the mold with white, milk, and dark chocolate for the Matterhorn biscuit.

Tap the mold to get the air out. Refrigerate until solid.

Twist mold and turn over to release chocolate molded pieces

The bottom was already prepared for us. We only needed to put on the chocolate Matterhorn.

Three dots of warm chocolate as an adhesive

We boxed up our biscuits

The girls were from a gymnastics group from Aargau. Such polite young ladies.

Yes, we bought Kambly biscuits, too. We bought enough to fill a suitcase.

I love these beet with a hint of horseradish biscuit sticks.

Gorgeous view of the snow capped mountains

Enjoy the scenery as the train goes from Bern to Interlaken.

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