Finally, after so much waiting, ski conditions are fantastic!
To celebrate all of this glorious mountain snow, we are planning some great eats. So, even if you can't get up to the Sierra's this weekend, you can recreate the ski resort feel with these yummy staff picks. And if you are skiing, this guide will help you recreate that European chalet experience.

We have to start with the cheeses!
Ski Queen Gjetost Cheese is a A Norwegian goat cheese. Robust, with a silky texture that is great on crusty breads or hearty crackers. It has a delicious, slightly sweet taste. We also recommend Finlandia Lacy Swiss (a full-flavored Swiss Cheese), Emmi Swiss Gruyere (this versatile cheese is sweet, nutty and pungent), and also the classic, Emmenthaler (a savory, but mild Swiss).

Then we need something to put them on...
Leksands Knackerbrod is a tender and delicious crisp bread baked under the old family recipe for wholegrain, fresh spring water, yeast and a pinch of salt. Rubschlager Cocktail Rye and Pumpernickle are those wonderful loaves of miniature bread slices. And Pogen Wholegrain Krisprolls are satisfyingly crunchy Swedish toasts.

And for meats we recommend three by Saag: their Bockwurst, German Bologna or Landjaeger Swiss Jerkey. We also love the Kielbasa from Niman Ranch.

On the side you need some Sonoma Brinery Sauerkraut, and you have a traditional evening repast.

Other menu options include Riesa Spaetzle, a soft egg noodle that you boil, then fry in butter. They are great with grated Emmenthaler cheese. Also the Swiss Knight Ready-Made Fondue is a cinch to prepare.

For a little sweetness, we love Choco Leibnitz Keks by Bahlsen. And you definitely need some Radeberger Pilsner from Germany to complete the experience!