Eating in Switzerland
What do the Swiss like to eat?
There is no supra-regional Swiss cuisine, the regions are too different for that. So you will either find something typical regional or something international, which we would also find here. However, the chocolate bar is very typical for Switzerland. All Swiss know this one.
What’s in Graubünden?
Many regions in Switzerland have their specialties, which are often named after the canton from which they come. In Graubünden, people love to eat Bündnerfleisch. This is very thinly sliced dried meat.
As a dessert, children especially love the nut cake, which is made with lots of almonds and nuts. Tastes absolutely delicious!
The tastes argue – the Basel gruel soup
In Basel there is a soup whose taste there is no unanimous opinion, namely the Basel flour soup. It is a very simple soup made from flour and water that is mainly eaten during Lent. Beyond the Basel borders, children know the Basler Leckerli, a special honey biscuit.
And what’s up in Ticino?
Ticino convinces with Italian cuisine. Here you can eat, for example, delicious rice in the form of risotto. Corn cuts, rabbits and kids are also on the menu here.
Onion tart, muesli and Röschti
In Eastern Switzerland, many bakeries offer flans, which are flat sheet cakes. They are available salty, for example as onion tart, or sweet as blueberry, apple or apricot tart. Appenzell pear bread is also popular.
If you like to eat muesli, you’ve probably eaten Bircher muesli before, which also originally comes from Switzerland. And you can find Züricher Geschnetzeltes on many menus in Switzerland, not just in Zurich. Maybe one can speak of a national dish after all.
Not to be forgotten are the Röschti, known to us under the name “Rösti”. These are grated potatoes that are fried in fat. You can also serve it with applesauce, or those who like it salty can eat hash browns with bacon.
All cheese or what?
According to ehotelat, Switzerland is known for cheese. No wonder, when you drive through Switzerland and see all the cows, something has to happen to the milk! For a long time now, it has not been the calves that have received the milk, but the cow’s milk is processed further and sometimes it is turned into cheese, Swiss cheese.
The best known is probably the Emmentaler, which, as you can imagine, comes from the Emmental. Such an Emmentaler can have a diameter of one meter and weigh between 60 and 130 kilograms.
And how do holes get in the cheese?
The Emmentaler has to mature for quite a while. Incidentally, it takes more than 1,000 liters of milk to make it. As it matures, fermentation occurs. This creates carbonic acid gas and this causes the holes in the cheese.
The body of the Appenzeller, which is produced in the canton of Appenzell-Innerrhoden, is not quite as big as the Emmentaler. The Appenzeller is 30 to 33 centimeters in diameter and weighs around six to eight kilos on the cheese scales.
Another well-known cheese comes from Eastern Switzerland, called Tilsiter, and is popular in Switzerland as a dessert.
What is a monk’s head?
A pretty funny cheese is the Tête de Moine, which translates as “monk’s head”. This comes originally from the Jura and was made in a monastery hundreds of years ago. This cheese is not cut, but scraped. Only then does it develop its delicious aroma. Originally it was done by hand, but of course we have invented something that makes scraping easier. There is a machine called Girolle, with the help of which the cheese can be scraped very easily and thinly. It then looks like a flower and some children also call this cheese “flower cheese”.
These are just a few types of cheese, there are many more. If you want to know exactly how the cheese is made, you can also visit a cheese dairy in Switzerland.
Fondue and raclette – THE Swiss classics
Fondues are very popular in French-speaking Switzerland, and you may know them too. The story of Asterix and Obelix is not only known in Switzerland, who have a problem with the pieces of bread disappearing in the fondue cheese… This bread is dipped into the cheese with a fork and then the bread is eaten with the melted cheese.
There are many different cheese fondue recipes. By the way, you can also make fondue with chocolate; instead of bread, fruits are dipped into the chocolate and then eaten. Very tasty, but be careful, it’s easy to eat a little too much.
Raclette is also typical Swiss fare. This is also cheese. Originally a whole body of cheese, usually a slightly melting semi-hard cheese, was placed near a fire and melted and smoked at the same time. This is how the cheese got its typical taste. The cheese was rubbed off because racler is French and means “to scratch”. You could also call it “Kratzkäse”, but it doesn’t sound quite as tasty as raclette cheese.
Raclette cheese is also prepared in the original way in special restaurants in Switzerland. Otherwise a very special device is used today, a kind of table oven in which slices of raclette cheese are melted in small pans. Maybe you have a device like this at home too.