Fribourg, Switzerland
Cheese Fondue
Fondue moitié-moitié
Gruyère and Vacherin Fribourgeois melted with white wine, garlic and a little cornflour in a caquelon over a burner, into which cubes of stale bread are dipped.
western-europe
Switzerland
Explore 164 foods connected to Switzerland, from everyday staples to rare local specialties.
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Switzerland Essentials
12 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Switzerland.
164 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Switzerland
Cheese Tartlet
Chäschüechli
A small open pastry case filled with a set custard of cheese, egg and cream, eaten warm in the hand.
Switzerland
Cheese Toast Bake
Käseschnitte
Stale bread soaked in white wine or milk, covered with cheese and baked until it bubbles, often topped with ham, a fried egg or stewed fruit.
Switzerland
Chestnut Vermicelles
Vermicelles
Sweetened chestnut purée pressed through a fine plate into threads and heaped over meringue and whipped cream.
Switzerland
Chocolate Bread
Schoggiweggli
A soft, buttery bread roll studded with chocolate chips, a Swiss bakery staple for breakfast or snack.
Valais, Switzerland
Cholera Pie
Cholera
A covered pie of potato, apple, leek, cheese and bacon, named after an epidemic during which villagers cooked with whatever was in the cellar.
Switzerland
Cholermus
A deep-fried pancake or fritter from Obwalden, made of stretched yeasted dough filled with apples or cherries, dusted with sugar.
Graubünden, Switzerland
Chur Meat Pie
Churer Fleischtorte
A round shortcrust pie filled with seasoned minced meat, onions and herbs, baked until golden and eaten hot or cold from bakery windows in Chur.
Austria
Cinnamon Stars
Zimtsterne
Star-shaped cookies made with ground almonds and cinnamon, topped with meringue icing, a German-Austrian Christmas classic, distinctive and spicy, festive.
Graubünden, Switzerland
Completer
A rare white wine from an almost-extinct indigenous grape grown in the Bündner Herrschaft, producing full, mineral whites with citrus notes.
Switzerland
Cordon Bleu
A veal or pork escalope folded around ham and cheese, breadcrumbed and fried so the cheese runs when it is cut.
St. Gallen, Switzerland
Corn Bread
Türggenbrot
A Rhine Valley bread made from corn and wheat flour, with a compact crumb and toasted grain flavour.
Valais, Switzerland
Cornalin
Cornalin du Valais
A red wine from an indigenous Valais grape, producing deep, fruity wines with soft tannins and notes of red berries and spice.
Switzerland
Crackling Pastry
Taillé aux greubons
Puff pastry folded with pork crackling scraps, salted and baked in flat strips, sold by the piece at bakeries and markets.
Fribourg, Switzerland
Cuchaule
A saffron-yellow brioche bread from Fribourg, soft and slightly sweet, traditionally served at the Bénichon harvest festival with mustard.
Jura, Switzerland
Damassine
A plum eau-de-vie distilled from a small local damson variety grown in orchards in the north-west.
Switzerland
Diolinoir
A Swiss-bred red grape crossing of Robin Noir and Pinot Noir, producing deep-coloured, fruity wines with moderate tannins.
Switzerland
Double Cream
Double crème de la Gruyère
Thick unwhipped cream of very high fat content, spooned over meringues and berries rather than poured.
Bern, Switzerland
Emmental Apple Rösti
Emmentaler Apfelrösti
A sweet pan-fried dish of grated potatoes, leftover bread, apples and sugar from the Emmental, once a popular way to use up scraps.
Bern, Switzerland
Emmentaler
A large hard cows' cheese with cherry-sized holes formed by carbon dioxide during ripening, mild and slightly sweet.
Graubünden, Switzerland
Engadine Nut Tart
Bündner Nusstorte
A closed shortcrust tart filled with caramelised walnuts and cream, dense and chewy, made to travel and keep for weeks.
Switzerland
Farmer's Bread
Bauernbrot
A large, rustic sourdough loaf with a dark, flour-dusted crust and a dense, chewy crumb, baked across German-speaking Switzerland.
Valais, Switzerland
Fendant
A dry white wine from Chasselas grown on steep terraces, light and faintly flinty, the standard glass with fondue and raclette.
Fribourg, Switzerland
Fondue Fribourgeoise
Fondue Fribourgeoise melts Vacherin Fribourgeois with water rather than wine for a particularly creamy, elastic dip.
Geneva, Switzerland
Fondue genevoise
Fondue genevoise blends Geneva-area hard cheese with dry white wine and a little starch into a bright, wine-scented dip.
Neuchâtel, Switzerland
Fondue Neuchâteloise
Fondue Neuchâteloise combines Gruyère and Emmental with dry white wine, kirsch and starch for a balanced elastic dip.
Ticino, Switzerland
Formaggini
Small fresh goat or mixed-milk cheeses eaten within days, dressed with olive oil and pepper or matured briefly to a firmer disc.
Ticino, Switzerland
Formaggio d'alpe ticinese
A semi-hard alpine cheese from Ticino made from raw cow's milk in summer mountain huts, with a washed rind and a herbaceous, nutty flavour.
Geneva, Switzerland
Geneva Spiny Cardoon
Cardon épineux genevois
Protected thorny Geneva cardoon is blanched and cooked for Geneva Christmas tables, especially in gratin-like preparations.
Germany
German Chocolate Biscuit Cake
Kalter Hund
Kalter Hund is a no-bake German chocolate biscuit cake made from alternating cocoa-butter and crisp biscuit layers; Switzerland calls the form Chalte Hund.
Trentino-Alto Adige, Germany
German Spätzle
Spätzle Tirolesi
Spätzle are irregular hand-cut or pressed egg noodles made from flour and eggs, served soft as a Swabian German staple and as Spätzli in Switzerland.
Glarus, Switzerland
Glarner Alpkäse
An AOP-protected alpine cheese from Glarus made from raw summer milk in mountain huts, aged into a spicy, nutty wheel.
Glarus, Switzerland
Glarner Kalberwurst
A mild veal sausage from eastern Switzerland, lightly seasoned and boiled or grilled, served with onion sauce and potatoes.
Graubünden, Switzerland
Grisons Air-Dried Beef
Bündnerfleisch
Lean beef salted, spiced and air-dried in the dry mountain air for months, pressed into a rectangular block and sliced tissue-thin.
Graubünden, Switzerland
Grisons Barley Soup
Bündner Gerstensuppe
Pearl barley simmered with root vegetables, dried beef and bacon until thick, finished with cream.
Switzerland
Grittibänz
A sweet enriched dough shaped into a little man with raisin eyes, baked for St Nicholas Day in early December.