The Making of Most
Posted on November 15th, 2013
Apples and pears are probably the #1 fruit in Switzerland. When driving from Geneva to Zurich in mid-August the streets were lined by beautiful fruit trees already touting the bliss of fresh, delicious fruits in autumn.
Autumn is also the season when Swiss people make Most from some of those apples and pears. Most is a very rich, unfiltered type of juice and intriguingly tasty – it affords some self-discipline not to drink too much of it and well, you shouldn’t. Oh and don’t confuse it with the alcoholic kind of Most that is popular too. Different thing.
To cut a long story short, back in September a friend here in Zurich told me about a Most-making event in her local museum (because they have stuff like that in many neighbourhoods here in Switzerland – even in the city), where they would use a 100 year old press to make fresh juice that you would be able to taste right away, together with cheese and sausages. I liked the sound of it and went. It was so much fun. Very traditional yet not at all touristy or corny, but very down to earth, focussed on the most making and the cheese and sausage eating. Apart from enjoying the freshest and tastiest Most of my life, I took some pictures, fell a little bit in love with the neighborhood – farm houses in spitting distance to the city centre – and just had a very good time. Looking forward to next year already!
Thanks Sarah for letting me know about this!