| Cooking in Switzerland reflects the country's
various ethnic traditions. For example, fondue and raclette
(melted cheese dishes) come from the French part of Switzerland. Sausages,
roasts and rösti (fried potatoes) originated in the German
regions. Foods such as bündnerfleisch (sliced air-dried beef)
come from the Graubünden region. In the southern regions, traditional
Italian dishes are common. Most cantons have their own special dishes. |
|
Did you know? |
| Swiss
chocolatier Daniel Peter was the first to develop a solid bar of milk chocolate
in 1875. |
|
|
| Switzerland is famous for its dairy products,
such as milk, yogurt, butter and cheese. Gruyere and Emmenthal are the
best-known types of cheese. Sausages are popular, and many different varieties
are available in butcher's shops. Veal and pork chops are also widely enjoyed.
Zurcher Geschnetzeltes is a popular veal dish. Many people also enjoy fish
from Switzerland's lakes. Favourite sweets include sugar buns and spiced
honey cakes, basler läckerli (gingerbread), zuger kirschtorte
(layer cake), as well as the world-famous Swiss chocolate.
A typical Swiss breakfast consists of bread,
butter, marmalade or honey, perhaps some cheese or cereal, with milk, tea,
coffee or hot chocolate. Most Swiss have a small lunch with soup or a sandwich,
although some families eat a complete meal at midday. Another typical midday
meal is bircher müesli (a mixture of grains and yogurt). The
evening meal may be a full dinner or a simple supper of bread, cheese and
cold cuts. |
|
| There are many places to eat out in Switzerland,
from fast food restaurants to family restaurants to gourmet establishments,
including Japanese, Chinese, Vietnamese, Thai and Mexican restaurants.
The Swiss tend to drink beer more often than
soft drinks because it is about half the price. There is a large beer industry
in Switzerland. |
|
Did you know? |
| Müesli,
a popular breakfast food was created in Switzerland in the 1800s by a Dr.
Bircher. |
|
|
|
Zurcher Geschnetzeltes |
| Ingredients
500 g veal
cutlet
60 ml flour
60 ml butter
2 small onions,
chopped
125 ml white
wine
Salt and pepper
to taste
125 ml cream
Preparation
Slice veal
into narrow strips and dust with flour. Heat butter in a skillet and sauté
the chopped onions until they are tender. Brown the meat over high heat
and add white wine, salt and pepper and cook for another minute or two.
Thicken the sauce with cream and serve with either rösti (fried
potatoes) or rice. |
|
|
|
Did you know? |
| Cheese
manufacturing must meet strict standards. Inspectors verify the quality
and even the size of holes in a Swiss cheese. This industry is heavily
subsidized by the government and the best quality cheeses are exported. |
|
|