The Making of Most

Apples and pears are probably the #1 fruit in Switzerland. When driving from Geneva to Zurich in mid-August, the streets were lined with 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 an 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. Theythey would use a 100-year-old press to make fresh juice that you can taste right away, together with cheese and sausages. I liked the sound of the event and went.

Apart from enjoying the freshest and tastiest Most of my life, I took some pictures, fell a little bit in love with the neighborhood – farmhouses in spitting distance to the city center – and just had a great time.

Thanks Sarah for letting me know about this!


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