Baku Kitchen! An independent reference of traditional food

Switzerland

Switzerland’s food is built around alpine dairy cuisine of melted cheeses, potatoes, and chocolate, varying across German, French, and Italian regions. Look for Fondue (melted Gruyère-Vacherin pot with wine; bread cubes dipped communally), Raclette (cheese wheel melted and scraped over potatoes, gherkins, onions) and Rösti (golden fried cake of grated potatoes). Melted cheese with wine appears in a Zurich recipe of 1699 and Swiss cookbooks from 1875; the Cheese Union promoted it as a national dish in the 1930s. This atlas has 36 Switzerland dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

36 dishes.

AbsintheAbsintheGreen anise and wormwood spirit clouded with iced water.ÄlplermagronenÄlplermagronenAlpine macaroni-potato-cheese bake served with applesauce.AppenzellerAppenzellerSemi-hard cheese with a tangy rind washed in herbal brine.Basler LäckerliBasler LäckerliChewy spiced honey-almond squares from Basel.BündnerfleischBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.CapunsCapunsSpätzle dough with dried meat wrapped in chard leaves, simmered in milkCervelatCervelatThe national sausage, cross-cut and grilled over campfires.ChäschüechliChäschüechliSmall cheese custard tartlet eaten warm from a bakery counterChasselasChasselasLight dry white wine drunk with fondue and raclette.CholeraCholeraValais pie filled with potato, apple, leek, cheese and bacon.EmmentalEmmentalLarge wheel of mild nutty cheese pierced with big round holes.Engadiner NusstorteEngadiner NusstorteShortcrust tart of caramel-walnut filling from the Engadin.FondueFondueMelted Gruyère-Vacherin pot with wine; bread cubes dipped communally.GruyèreGruyèreDense hard cheese, salty and fruity, the base of fondue and gratins.Kafi LuzKafi LuzWeak coffee spiked with fruit schnapps, drunk in country innsKirschKirschClear cherry brandy sipped neat or splashed into fondue.MagenbrotMagenbrotChocolate-glazed spiced gingerbread pieces sold by the bag at fairsMuesliMuesliOats soaked with apple, nuts, milk; a Swiss doctor's invention.PanachéPanachéLager mixed half and half with lemonade, ordered in summerPapet vaudoisPapet vaudoisLeeks and potatoes stewed in cream under a cabbage sausageRacletteRacletteCheese wheel melted and scraped over potatoes, gherkins, onions.RivellaRivellaFizzy milk-whey soft drink, uniquely Swiss.RöstiRöstiGolden fried cake of grated potatoes.RüeblitorteRüeblitorteMoist carrot and almond cake topped with a marzipan carrotSauserSauserCloudy fermenting grape must drunk sweet and fizzy in autumnSbrinzSbrinzExtra-hard aged cheese broken into chips or grated over pasta.St. Galler BratwurstSt. Galler BratwurstPale veal sausage grilled and eaten in the hand with bread, never mustard.SuurchabisSuurchabisSalt-fermented cabbage served with pork, sausage and potatoesSwiss chocolateSwiss chocolateSilky milk chocolate pioneered here; bars, pralines, national pride.Tête de MoineTête de MoineFirm cheese shaved into thin rosettes with a turning blade.Vacherin Mont-d’OrVacherin Mont-d’OrWinter cheese in a spruce band, eaten warmed and scooped with a spoon.VermicellesVermicellesSweet chestnut purée piped in strands over meringue and creamWäheWäheThin open tart with fruit or vegetables set in savoury custardZopfZopfGlossy braided butter loaf for Sunday mornings.Zuger KirschtorteZuger KirschtorteLayered nut meringue and sponge cake soaked in cherry kirschZürcher GeschnetzeltesZürcher GeschnetzeltesSliced veal in mushroom-cream white wine sauce, with rösti.

  • Fondue

    Melted Gruyère-Vacherin pot with wine; bread cubes dipped communally. Ready in 15 min prep and 20 min cooking. 4 servings.…

  • Rösti

    Golden fried cake of grated potatoes. Ready in 20 min prep and 35 min plus overnight cooling cooking. 4 servings.…

  • Absinthe

    Green anise and wormwood spirit clouded with iced water. A wine & spirit recipe from Switzerland.

  • Älplermagronen

    Alpine macaroni-potato-cheese bake served with applesauce. Ready in 20 min prep and 35 min cooking. 4 servings. A main recipe…

  • Appenzeller

    Semi-hard cheese with a tangy rind washed in herbal brine. A cheese & dairy recipe from Switzerland.

  • Basler Läckerli

    Chewy spiced honey-almond squares from Basel. Ready in 30 min prep and 25 min cooking. About 40 squares. A snack…

  • Bündnerfleisch

    Air-dried beef from Graubünden, shaved paper-thin. A charcuterie & cured recipe from Switzerland.

  • Capuns

    Spätzle dough with dried meat wrapped in chard leaves, simmered in milk. Ready in 45 min prep and 30 min…

  • Cervelat

    The national sausage, cross-cut and grilled over campfires. Ready in 5 min prep and 12 min cooking. Serves 4. A…

  • Chasselas

    Light dry white wine drunk with fondue and raclette. A wine & spirit recipe from Switzerland.