Switzerland Essentials

🇨🇭Fribourg, Switzerland

Cheese Fondue

Fondue moitié-moitié

A bubbling caquelon of Gruyère and Vacherin Fribourgeois, eaten communally with bread and finished with the toasted religieuse.

🇨🇭Valais, Switzerland

Raclette

Raclette de Savoie

Melted cheese scraped in successive portions over potatoes, pickles, and onions, preserving the rhythm of the Alpine meal.

🇨🇭Bern, Switzerland

Rösti

Coarsely grated potatoes fried into a crisp golden cake with a tender centre, eaten alone or beside eggs, cheese, or meat.

🇨🇭Zurich, Switzerland

Zurich-Style Veal

Zürcher Geschnetzeltes

Tender veal strips and mushrooms in white-wine cream sauce, the Zürich classic traditionally spooned over crisp rösti.

🇨🇭Switzerland

Alpine Herdsman's Macaroni

Älplermagronen

Alpine macaroni and potatoes layered with cheese and fried onions, usually balanced with a spoonful of apple compote.

🇨🇭Graubünden, Switzerland

Grisons Air-Dried Beef

Bündnerfleisch

Lean beef air-dried and pressed in Graubünden until firm and concentrated, then sliced almost translucent for serving.

🇨🇭Switzerland

Gruyère

Raw cow's-milk cheese matured from nutty and supple to crystalline and deeply savoury, central to Swiss cooking and fondue.

🇨🇭Vaud, Switzerland

Vacherin Mont d'Or

Vacherin Mont-d'Or

A seasonal Vaud cheese wrapped in spruce bark, spoonably soft at peak and often baked in its wooden box.

🇨🇭Zurich, Switzerland

Bircher Muesli

Birchermüesli

The Zürich-born mixture of grated apple, oats, nuts, and dairy whose fresh fruit balance distinguishes it from dry breakfast muesli.

🇨🇭Switzerland

Cervelat

Switzerland's everyday sausage, grilled over a fire after its ends are cross-cut so they curl open as it cooks.

🇨🇭Switzerland

Toblerone

The triangular Swiss chocolate bar combining milk chocolate with honey-and-almond nougat, an enduring packaged landmark.

🇨🇭Switzerland

Rivella

Switzerland's unmistakable whey-based soft drink, lightly sparkling and unlike ordinary fruit or cola sodas.