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Switzerland

Swiss geography is its culinary destiny. Alpine lakes produce abundant freshwater fish. Cows grazing high alpine pastures produce milk for butter and great, gorgeous wheels of cheese. Switzerland’s most famous cheese dish is fondue--really a melted cheese and wine soup-- eaten by dipping torn bread on long forks into the hot pot. Also traditional are raclette, a whole cheese, broiled and then scraped onto potatoes and served with pickles; and rosti, potatoes layered with cheese. Alpine lakes produce abundant freshwater fish. For centuries, the Swiss have traded valuable cheese for grains not easily grown at home, importing ingredients and cooking styles from neighbors France, Germany, and Italy. So Swiss cuisine is diverse and regional, with cured meats and sausages; crusty breads and muesli; savory tarts and sweet pastries; and a great variety of wines and ciders. And it’s typical, for instance, that high in the Alps, herdsmen make macaroni and cheese with pasta from Italy. And let’s not forget chocolate. In 1879, in Berne, Rodolphe Lindt invented the conch, a machine that makes chocolate smooth for the first time.

Featured Cook OLIVIABREEN Home Town: Bern, Bern, Switzerland

About me: Why do I cook? Because I have to eat, right? Also because once I start, I enjoy it. :) My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »