Switzerland

🇨🇭Uri, Switzerland

Urner Alpkase

Urner Alpkase is a firm alpine cow-milk cheese with a dense body, nutty aroma and a dry natural rind.

🇨🇭Fribourg, Switzerland

Vacherin Fribourgeois

A semi-soft raw cow's milk cheese from Fribourg with a washed rind and a buttery, nutty, grassy flavour, essential for traditional fondue.

🇨🇭Vaud, Switzerland

Vacherin Mont d'Or

Vacherin Mont-d'Or

A soft winter cheese bound in a spruce bark band, so runny at peak that it is eaten with a spoon or baked in its box with garlic and wine.

🇨🇭Valais, Switzerland

Valais Apricot

Walliser Aprikose

Apricots from the Rhône valley terraces, small, deeply coloured and picked ripe rather than shipped hard.

🇨🇭Valais, Switzerland

Valais Dried Meat

Viande séchée du Valais

Beef cured with salt, herbs and mountain air, dried for weeks in the dry Rhône valley wind and served in thin slices with rye bread.

🇨🇭Valais, Switzerland

Valais Raw Ham

Walliser Rohschinken

Protected air-dried Valais ham is sliced thinly, with a firm texture and concentrated Alpine flavour.

🇨🇭Valais, Switzerland

Valais Rye Bread

Pain de seigle valaisan

A dense round loaf of mostly rye, dark and slightly sour, baked hard so it keeps for weeks in a mountain chalet.

🇨🇭Valais, Switzerland

Valais Williams Pear Brandy

Eau-de-vie de poire du Valais

Valais Williams Pear Brandy is a clear eau-de-vie distilled from Williams pears in the Valais, bottled as the protected Williamine spirit.

🇨🇭Vaud, Switzerland

Vaud Sausage

Saucisson vaudois

A thick, raw pork sausage from Vaud, boiled and served hot with papet vaudois, the signature dish of the canton.

🇨🇭Vaud, Switzerland

Vaud Walnut Oil

Huile de noix vaudoise

A cold-pressed walnut oil from Vaud, AOP-protected, with a deep nutty flavour used in salads, on cheese and in baking.

🇨🇭Switzerland

Vin des glaciers

Vin des glaciers is a Valais white wine aged oxidatively in casks topped up over time, producing amber colour and nutty complexity.

🇨🇭Switzerland

Vol-au-Vent

Pastetli

A tall puff pastry case filled with veal, chicken or mushrooms in a cream sauce, with a pastry lid set back on top.

🇨🇭Switzerland

Vully Cake

Gâteau du Vully

A flat yeasted cake dimpled all over and filled with cream and either sugar and cinnamon or bacon and cumin.

🇨🇭Lucerne, Switzerland

Willisau Rings

Willisauer Ringli

Very hard flat rings of honey biscuit, so dense they are traditionally broken rather than bitten.

🇨🇭Switzerland

Wähe

A thin open tart on a large round base, filled either with fruit and a milk-and-egg custard or with cheese, onion or vegetables.

🇨🇭Ticino, Switzerland

Zincarlin

A soft raw-milk cheese peppered and salted, then matured in a cellar for months while being rubbed with white wine every few days.

🇨🇭Switzerland

Zopf

A plaited loaf of white flour, milk and butter, glazed with egg and baked golden, eaten at Sunday breakfast.

🇨🇭Zug, Switzerland

Zug Kirsch

Zuger Kirsch

A clear cherry brandy from Zug, distilled from local cherries and aged in glass, with a clean, intense cherry aroma and a warming finish.

🇨🇭Zug, Switzerland

Zuger Kirschtorte

A layer cake of sponge, buttercream and meringue nuts soaked in Zuger Kirsch, from Zug, the canton famous for its cherry brandy.

🇨🇭Zurich, Switzerland

Zurich-Style Veal

Zürcher Geschnetzeltes

Strips of veal and often kidney sautéed fast and finished with cream, white wine and mushrooms, served over rösti.