Switzerland is the birthplace of cheese and fondue. The cuisine of this country is diverse, as it has absorbed the traditions of the neighboring countries. Among the national Swiss recipes, you can find dishes from Austria, Germany, Italy, and France. However, Switzerland has a large number of authentic recipes that have made the cuisine known throughout Europe. The basis consists of dishes cooked of milk, cheese, eggs, and meat with the obligatory use of seasonings and spices. The country pays the great attention to the quality of products. Even special organizations that monitor the market and assign the highest level of quality, are created here. Still, the landmark of Switzerland in the gastronomic world is cheese.
1. Switzerland is not part of the European Union. This country has its own currency, francs. It's better to change money in banks, as they offer the …
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The most famous Swiss cheeses are Emmental, Gruyere, and Appenzeller. Emmental has a piquant, slightly sweet taste. Spices are added to it during making. It is often called the Swiss cheese outside Switzerland. Gruyere has a nutty taste and is distinguished by a complete lack of holes. It is much denser and heavier. Appenzeller is one of the oldest cheeses in this country; it is made following one recipe for more than 700 years. The secret of unusual taste is that during cooking it is processed with herbs and impregnated with white wine.
Switzerland is home to one of the world's most popular dishes for the company, fondue. It is made of several types of cheese - most often, these are Gruyere and emmental - in special heat-resistant dishes called caquelon. The caquelon is heated, allowing the cheese inside it to melt. Then, herbs, spices, and garlic are added. After that, all guests, with the help of long forks for fondue or skewers, can dunk in the melted cheese slices of bread, potatoes, gherkins, chicken fillet pieces or any other products. In Swiss cuisine, there is another dish of processed cheese, raclette. It is cooked very simply. The piece of a special cheese is put close to the fire. After the cheese begins to heat, it is scraped off with a special knife or spatula. Raclette is served with boiled potatoes. Copyright www.orangesmile.com
Switzerland provides everything for a comfortable family holiday. There are several large amusement parks, water parks, and children's museums in the …
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In Switzerland, cheese soup is served with croutons. Basel became the birthplace of another traditional soup. Basel soup made from toasted flour. Its recipe is simple. It includes beef broth, flour, butter, and onions. After all, the dish is sprinkled with grated cheese. Cheese is also actively used for various vegetable casseroles. One of the traditional dishes is tartiflette, which is casserole of potatoes, bacon, and onions under delicate reblochon cream cheese with nutty taste. Another noteworthy dish of Swiss cuisine is roesti. It's a thin crispy flat cake made of potatoes. That's a classic breakfast of any Swiss. It can be served with bacon, fried egg and, of course, cheese.
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Traditions of German and French cuisines are clearly traced in Switzerland, and therefore one can find here a wide variety of sausages. Traditionally, they are served with mashed potatoes and onions. It's worth trying Bundenfliesch, which is dried beef with onions, geschnetzeltes or fried veal with mushrooms, and leberwurst, smoked sausage of liver and bacon. The main dessert is chocolate. In Switzerland, they first learned to make in tiles. Today, the country produces several hundred species of chocolate varieties. Beer is popular among beverages. Local beer is pretty stiff, up to 14 degrees. Dry wines from the local wine regions, cherry vodka or kirsch, and creamy brandy Schlumli Pflumli are also in demand.
Switzerland is the birthplace of cheese and fondue. The cuisine of this country is diverse, as it has absorbed the traditions of the neighboring countries. Among the national Swiss recipes, you can find dishes from Austria, Germany, Italy, and France. However, Switzerland has a large number of authentic recipes that have made the cuisine known throughout Europe. The basis consists of dishes cooked of milk, cheese, eggs, and meat with the obligatory use of seasonings and spices. The country pays the great attention to the quality of products. Even special organizations that monitor the market and assign the highest level of quality, are created here. Still, the landmark of Switzerland in the gastronomic world is cheese.
Traditions of German and French cuisines are clearly traced in Switzerland, and therefore one can find here a wide variety of sausages. Traditionally, they are served with mashed potatoes and onions. It's worth trying Bundenfliesch, which is dried beef with onions, geschnetzeltes or fried veal with mushrooms, and leberwurst, smoked sausage of liver and bacon. The main dessert is chocolate. In Switzerland, they first learned to make in tiles. Today, the country produces several hundred species of chocolate varieties. Beer is popular among beverages. Local beer is pretty stiff, up to 14 degrees. Dry wines from the local wine regions, cherry vodka or kirsch, and creamy brandy Schlumli Pflumli are also in demand. 
