The Art of Traditional Swiss Food
Here in Andermatt, we love good food and as Switzerland is a country with a culture of traditional cuisine, we wanted to bring you some typical delicacies you’re sure to find on the Swiss menu.
Although largely inspired by continental cuisine, Switzerland is undoubtedly famed for its production of Cheese and Chocolate.
Archetypal cheese in Switzerland comes in the form of Emmental and Gruyère, both named after the Swiss villages in which they originated but Switzerland in fact produces over 450 varieties of cheese, including the lesser known soft cheese Gala and the hard cheese Schabziger. Naturally, this staple food product is used in a multitude of Swiss dishes including fondue, a local favourite.
The Swiss are considered to be pioneers in the fine art of chocolate production with every mouthful offering a distinctly Swiss taste. As well as large international distributors including Nestlé, Lindt and Toblerone, delicious Swiss chocolate is produced by independent chocolatiers in quaint villages across the country. Swiss chocolate is largely enjoyed in its purest form as opposed to in typical desserts.
Traditional Swiss Cuisine
With rich farming heritage, Swiss cuisine is wholesome and locally produced. Typical dishes are often hearty to keep people warm throughout the snowy winter season in The Alps.
Rösti: Formed of finely grated local potatoes fried in a pan. Although rösti can be eaten on its own, it is usually served with eggs at breakfast and is popularly combined with ingredients such as onion, bacon or Swiss cheese.
Apfelküchlein (Apple Fritter): A fruit based dessert that rather decadently sees rings of apple deep friend in a sweetened batter. Often paired with vanilla ice-cream, Apfelküchlein is a popular dessert with both adults and children in Switzerland and is eaten across the world.
Wurstsalat: Literally translated as sausage salad, Wurstsalat combines thinly sliced, typically Swiss boiled sausage with raw onion, vinegar, an oil marinade and a light seasoning of salt and pepper.
Italian Inspired Specialities
Pizzoccheri: Of course an Italian inspired dish is likely to include pasta and Pizzoccheri is a popular one in some regions of Switzerland. This short style of tagliatelle is made of buckwheat and is usually dressed and served with vegetables.
Polenta: A form of crushed grain eaten since Roman times. Throughout Swiss history it was thought of as a food for the poor but more recently has become a staple dish across the region.
French Inspired Specialties
Saucissons: Hailing from the charcuteries of France, this delicacy is a thick, dry cured pork sausage that, in Switzerland, is often served with Swiss cheese to capitalize on a sociable dining experience.
Raclette: Derived from the French word racler, meaning ‘to scrape’, the Swiss cows milk cheese, Raclette, is used in a Swiss dining experience, melted and scraped over potatoes.
Meringue: The French method of meringue preparation is best known to home cooks with fine white sugar beaten into egg whites. The Swiss method sees egg whites warmed in a bain-marie before the soft glossy mixture is baked. The Swiss usually serve their meringue with double cream from Gruyère.
Swiss Cuisine Today
Despite a love for typical and traditional Swiss cuisine, Switzerland has undeniably developed to become a successful economic and multicultural European country. In response, cosmopolitan hubs are brimming with high-end restaurants offering food from around the world so Switzerland really does have something on the menu for everyone.
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