switzerland: food and culture

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Introduction

In her 700 year history, Switzerland has earned a reputation as a peace-loving and solidly

neutral insular nation situated in the middle of the European continent. With a decidedly

nationalistic consciousness-complemented by savvy in the world wide trade-the Swiss have

kept themselves at bay from political unrest, intrigues, and alliances. Swiss cookery, like the

language and culture, has been influenced extensively by its neighbours. Thus there are many

dishes resembling those of Germany, France and Italy. But the traditional independence of

the nation and its people is reflected in the specialities of each valley and town that was

created long ago by inventive thrifty cooks who shared deep passion for nourishing good

fare. Fortunately, they always have been blessed with the best and freshest of ingredients,

readily available from productive farmlands and well-tendered animals and poultry.

Outstanding among the renowned Swiss foods are dairy products, garden-fresh vegetables,

flavourful honey, rich fruits, and excellent meats, particularly pork and veal, as well as game

and poultry.

Geography and climate

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Switzerland officially the Swiss Confederation is a federal republic consisting of 26 cantons,

with Bern as the seat of the federal authorities. The country is situated in Western Europe

where it is bordered by Germany to the north, France to the west, Italy to the south, and

Austria and Liechtenstein to the east. Switzerland is a landlocked country whose territory is

geographically divided between the Alps, the Central Plateau and the Jura that yields a total

area of 41,285 km2 (15,940 sq mi). The Swiss climate is generally temperate, but can vary

greatly between the localities, from glacial conditions on the mountaintops to the often

pleasant near Mediterranean climate at Switzerland's southern tip. Summers tend to be warm

and humid at times with periodic rainfall so they are ideal for pastures and grazing. The

winters in the mountains alternate with sun and snow, while the lower lands tend to be more

cloudy and foggy in winter

History

Helvetia, were a Celtic tribe first mentioned at the end of the 2nd century BC. It is not known

if they already lived in the Swiss plateau area at that time, or if they moved there later.

However, Julius Caesar defeated them at the battle of Bibracte and thus following the Roman

rule.

The people of switzerland

Switzerland has a population of about 7.6 million. Foreigners account for around 21% of the

resident population. The average age is increasing, as people live longer and have fewer

children. Lifestyles are changing as the Swiss adapt to new demands. Religious belief has

declined in recent years, but the religious landscape has diversified. Switzerland has four

unevenly distributed languages and a wealth of dialects. Switzerland is one of the richest

countries in the world

The Swiss Culture

Switzerland is in the unusual situation of being the home of three of Europe's major

languages. Swiss culture is characterized by diversity, which is reflected in a wide range of

traditional customs. A region may be in some ways strongly culturally connected to the

neighbouring country that shares its language, the country itself being rooted in western

European culture. The linguistically isolated Romansh culture in eastern Switzerland

constitutes an exception; it survives only in the upper valleys of the Rhine and the Inn and

strives to maintain its rare linguistic tradition.

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Switzerland is home to many notable contributors to literature, art, architecture, music and

sciences. In addition the country attracted a number of creative persons during time of unrest

or war in Europe. Some 1000 museums are distributed through the country; the number has

more than tripled since 1950. Among the most important cultural performances held annually

are the Locarno International Film Festival and the Montreux Jazz Festival.

The Cuisine of Switzerland

If variety is the spice of life, then the Swiss certainly offer a colourful palate. Drawing the

best from their neighbours, they incorporate cuisine of Italy, France and Germany into their

own Swiss specialties.

Swiss & German Vigor

Aargau - Rüeblitorte (carrot cake)

Appenzell - Appenzellerei (ham, onions, parsley and cheese), Biberli (spiced

honey cakes)

Basel - Mählsuppe (flour soup), Basle-style Salmon, Basler Läckerli (honey

cookie)

Berne - Berner Platte (smoked pork, sausage, sauerkraut), Meringues with

whipped cream, Bricelets or Brezeli (wafers), Honigläbchueche (honey gingerbread)

Glarus - Schabzieger (clover cheese), Chalberwürst (veal sausage),

Zigerchrapfe (deep-fried packets of dough with sweet stuffing), Biräbrot (dried pear

bread)

Lucerne - Lozärner Chügelipaschtete (Vol-au-Vent)

Schaffhausen - Bölletünne (onion tart), Schaffhauser Zungen (almond meringue and

butter-cream pastry)

St. Gallen - Bratwurst and Schüblig (sausages), Mostbröckl

Thurgau - Mostbröckli (brine cured meat), Glottlieberhuppen (Huppen with

chocolate filling)

Uri - Älplermagronä (elbow macaroni with fried onions and mountain

cheese, often served with apple sauce), Brischtner Birä (dried pears in wine with

whipped cream)

Zug - Kirschtorte (cake flavored with cherry brandy)

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Zurich - Gschnätzlets (sliced veal in cream sauce) with Röschti (golden light

shredded potato cakes), Ratsherretopf (mixed filets and vegetables), Marzipan-

Läckerli (cookie)

Swiss & French Flair

Geneva - Friture du Lac (deep-fried small fish), Fricassée de porc, Rissoles aux

poires (pear fritters)

Valais - Escalope agaunoise (veal escalopes with ham, tomatoes, Raclette

cheese)

Vaud - Filets de Perches St. Saphorin, Papet Vaudois (smoked sausage served

on a bed of leeks and potatoes), Saucisson

Swiss-Italian Pizzazz

Ticino - Busecca (tripe soup), Risotto (rice with many different flavors), Polenta

a la Ticinese, rabbit dishes, Capretto (kid), pasta, Chestnut Vermicelles (chestnut

purée), Sabayon (wine cream), Amaretti (bitter almond macaroons)

Romansh Vitality

Graubünden - Bündnerfleisch (air dried meat, sliced paper thin), Salsiz (a hard

sausage), Bündner, Gersten Suppe (barley soup), Pizzokels (potato-based

dumplings), Maluns (fried-potato dish traditionally served with Alpine cheese and

apple sauce), Scarpatscha (noodle gratin), Capuns (stuffed Swiss chard leaves),

Engadiner Nusstorte (walnut tarts)

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Some of the swiss culinary favourites

Rosti

Here is what foreigners hardly know: Switzerland is a potato nation. A variety of imaginative

potato dishes have been diverged in kitchens all over the country, and among them is the

speciality generally thought to be typically Swiss: rosti pronounced reush-tee. Roti means

roasted or fried potatoes. The golden yellow roasted potato pies made their debut long ago as

a farmer’s breakfast, to which everybody around the table helped themselves. Only with

practice does one achieve the incomparable combination of crunchy outside and properly

cooked inside, aromatic and light. Rösti is such a favourite in Switzerland they have a special

platter to dish out this potato recipe known as rösti-teller.

Understandably every canton has its own rosti. It is the side dish too many dishes, but with a

salad, can also be eaten as a main course. The basic recipe contains potatoes, onions, salt and

oil. Of all the rosti variations, the bernese one has found its way into the repertoire of

international hotel and restaurant offerings.

Rosti goes well with all stir fried meat dishes, and also with game. But it is inseparable from

its partner Zurcher Geschnetzeltes.

Basel – with plenty of onion rings

Ticino - with diced bacon and rosemary

Zurich - with chopped onion and caraway

Appenzell - with elbow macaroni, bacon, appenzeller cheese

Uri - with bergkase, onions, coffee

Soups

The Swiss love soup that they make in great variety and enjoy for all meals and as snacks.

Because they are practical people, they prepare some of the traditional soups with only a few

simple ingredients

Basler Carnival Soup:

One of their favourites is Mehlsuppe, based on flour and butter, and seasoned variously. It is

associated with Fasnacht or carnival celebrations in Basel.

Altdorf Onion-Cheese Soup: it is made with two favourite ingredients: onions and cheese

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Barley soup: barley is highly nutritious, which was particular important, of course, in the

meals of the mountain farmers. The barley soup comes from the engadine and is popular

throughout the canton Graubunden.

Fondue

Fondue is derived from the French word ‘fondre’ which means to melt. Although its origins

are not known, some persons say that fondue was created by villagers who softened cheese

with a little wine in a pot over an open fire. According to the basic Neuchatel recipe, the main

ingredients of the cheese fondue are white wine and two sorts of cheese, grated or shredded,

all combined and stirred while heating. Usually, Emmental and gruyere are used in

combination; the one would alone be too mild, the other too sharp. While some fondues call

for three different kinds of cheese, the piquant gruyere almost always counts among them. A

little lemon juice should be added to the wine n order to lend acidity to break up the cheese.

A caquelon, or heat-proof fondue pot with a handle, is indispensible, whether made of clay,

glazed ceramic or enamelled cast iron. The thickened and sharp cheese dish is taken from the

burner and served over the alcohol lamp on the table. Guests help themselves generously to

bite-sized cubed bread, spear a piece on a long fork, and dunk it in the creamy cheese.

Aficionados drink kirsch, black tea or white wine by choice with fondue. As a rule, every

fondue is only as good as the cheeses used to make it. Too immature, and the cheese will

clump, too aged, and its fat will separate.

Good Swiss wines are fendant-petillant or Neuchâtel. The preferred drink to serve with

fondue is kirsch; or you may serve the same kind of wine that was used in the dish.

Raclette

Legend has it that raclette was invented in the mountains when the people lit a fire to warm

themselves in the bitter cold. The mountain cheese they had bought along was too close to the

fire and it melted. The melted cheese was unexpectedly tasty on bread and a national dish

was born

While in the earlier times any Valasian alpine cheese would do, Gosmer or Bagnes, are the

special cheeses used in the raclette today. They have a creamy consistency that melts easily

and does not run. A raclette oven or a raclette grill is indispensible. The oven supports half

the of a round raclette cheese beneath a heating element with metal wire glowing red. The

grill can be placed at varying distances from the cheese. As soon as it melts, the soft cheese

side is scraped with a knife that gave raclette its name. Derived from the French, the word

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raclette means scraper or spatula. A raclette grill is equipped with small, equal portion pans

which are filled with a slice of cheese and placed under the heat, till the cheese is melting,

meats and other dishes can be grilled on the hot upper surface of the grill.

There are old raclette locales in the Valais, where the raclette is still prepared authentically.

They cut the surface of half the cheese wheel is pushed towards the fire, and the melting

cheese is scraped onto the waiting plate.

Originally the dish consisted of cheese, jacket potatoes, and pickles. Today a whole slew of

raclette recipes have evolved in which meat and fish, poultry and vegetables even wild game

and fruits, count among the ingredients.

The Berner Platte

The Berner Platte, named for the attractive Swiss capital of Bern, is a national speciality.

Once it was a typical farmer’s dish, eaten in the home and served at wedding or christening

feasts. Now it’s prepared to be enjoyed by hearty diners. Made of an assortment of meats,

sausages, and vegetables, there are probably as many plates a la Bern as there are inhabitants

in the canton Bern. The meat or sausages can be supplemented or substituted according to

fancy or availability. Just as popular with this famous Swiss dish are green beans in place of

or in addition to the sauerkraut

Bern stuffed onions:

Switzerland’s federal capital of Bern, a handsome preserved medieval city, is the only place

in the world that sets aside a special day to honour the humble onion. Annually on the 4 th

Monday of November, thousands of Swiss and foreign celebrants gather at a colourful onion

market (zwiebele marit) to enjoy an unusual autumn harvest holiday enlivened with good

eating and merrymaking.

Onion pie - bolledunne

They may make you cry a lot, but you still can’t get along without them. Even if bitter tears

are shed while peeling, there is hardly a household in which onions are not used in the

kitchen in same way.

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Fish

Switzerland is an angler’s paradise. Owing to the variety of waters and kinds of fish, there are

possibilities in every season for the angler to try a hand. For a long time the low land lakes in

central Switzerland were polluted by agricultural waste. Today, they are once again clean and

host good numbers of pike, perch, trout, carp and eel Graubunden, or the engadine, is known

as “the canton of the thousand valleys” where the zealous angler willing to hike will catch the

finest of the fish related to salmon, the char for example. Char and trout

Bundner Fleisch

What better snack with wine than the famous Bundner Fleisch that the old farmers of

Graubunden used to take as food on their mountain wanderings? Made of the tender and rich

muscle of beef shank, it is rubbed with herbed brine and then dried over several months in the

fragrant mountain air. In time, it loses more than half its water weight. Called brsaola in

Italian, the air-dried beef is sliced paper thin, rolled, and served on a wooden board with

hearty brown bread and butter, and lots of pepper. It is pressed at the beginning of the drying

process, which gives it its typical corners. It is produced from very tender, finely textured and

well marbled pieces of the rump muscle. It is rubbed with a mixture of pepper, juniper

berries, herbs and salt.

Basle Leckerli

The Swiss love confections and cakes of all kinds. The German-speaking Swiss, particularly

the people of Basle, have the biggest “sweet tooth”

The honey-rich Leckerli of Basle have a 600 year-old tradition that has made them world

renowned. Honey, chopped almonds, flour, candied orange and lemon peel, spices, Potash, a

leavening agent, and sugar.

Sweet Specialities

Aargauer Ruebliorte (Aargau carrot cake)

The canton of Aargau is famous for a torte that never fails to get accolades. It is amde of raw,

grated carrots that lend the torte a piquant-sweet taste.

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Zuger Kirschtorte (zug cherry torte)

A cherry torte without cherries? Yes but between the pastry layers of this nut and biscuit

torte, the butter cream is generously flavoured with kirsch.

Breakfast items

Golden Bärner Züpfe braided egg bread, jams and fruit preserves, and real Muesli are all very

much a part of Swiss life, especially at breakfast.

Polenta

The word polenta is of Latin origin, but was originally not applied to the famous corn meal,

but to a mixed gruel of various grains, usually millet or wheat. Polenta was the basic food of

the Romans. In Ticino, a real polenta is made in the way: someone with lots of time and also

a fireplace with roaring wood fire and copper kettle mix the corn meal and mush from the

necessary ingredients and stirs and stirs, up to four hours, until he has a fine, flavourful,

golden, thick polenta! As simple as the ingredients may be, as difficult it is to present a real

perfect polenta to one’s guest. Corn has been grown in Ticino since the beginning of the 17 th

century, and it is therefore not surprising that polenta is so popular here.

Risotto a la Ticino

Rice has a characteristic unique among grains. Each plant must be planted separately. Also

water plays a much more important role than for other grains. The ticinesi make their risotto

with red wine, which gives the rice a unique flavour. Risotto is really a side dish which goes

well with many meat dishes, but many variations and imaginative ingredients turn it into a

main dish to serve with fresh salad and a Ticino wine.

Sauerkraut a la Schaffhausen

They like it with the special caraway sausages, with a touch of marc, spirits made with

pressed grapes of the local vineyards.

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Swiss cheeses

They call it the best in the world. A number of factors ensure its quality: most alpine

meadows, pure and clean air, fully healthy cow herds, and the industrious mountain farmers.

It is with all that in its favour that Swiss alpine milk, the basis for Swiss cheese is produced.

Many mountain people produce cheese. But the Swiss credit their women with the success of

their cheese. Over the centuries, young men from rural backgrounds hired themselves out as

mercenary soldiers to foreign governments, leaving their farm work to their women. It was

the women then, then, who learned how to produce cheese in their mountain huts from the

abundance of alpine milk, and to such perfection, that it was offered as a delicacy at the

tables of counts and kings. The cheese of the Helvetians - a Celtic people who migrated in the

first century AD from southern Germany into what we know as Switzerland today – was

appreciated by even the ancient Romans.

Emmental

Emmental cheese is made of raw milk, usually a mixture of fresh and milk and milk from the

evening before. It is ripened in a cool ripening cellar for four months; Emmental still has a

mild taste. The longer is ripens, the heartier its taste. The round form of the cheese has been

supplanted by the rectangular block, which is easier to store and transport. We can assume,

then, that in Antiquity, a kind of Emmental was being made, and the cheese can claim a 2,000

year old tradition. Today, it is the Emmental that is known as Swiss cheese all over the world.

Gruyere

Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in

Switzerland. French Gruyère cheeses must have holes according to French agricultural law,

whereas holes are usually not present in Swiss Gruyère. Gruyère is sweet but slightly salty,

with a flavor that varies widely with age. It is often described as creamy and nutty when

young, becoming with age more assertive, earthy, and complex.

Appenzeller

Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of

northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to

the wheels of cheese while they cure, which flavors and preserves the cheese while

promoting the formation of a rind.

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Schabzieger

The tradition of Schabzieger cheese from the canton of Glarus is equally old. It takes its

characteristic aroma from cow feed in the form of clover, which crusaders brought over the

Alps from Asia Minor at the end of the 11th century.

Sbrinz

Sbrinz, an easily digestible full-fat cheese with high protein content, is a cheese produced

primarily in Lucerne and its neighbouring cantons. Sbrinz, the hardest and the oldest Swiss

cheese without any holes, is excellent for grating.

And Others

Other popular Swiss cheeses include the hard, round, yellow coloured Tomme, which is sold

in round boxes, the mild and creamy Vacherin, and the unique Tete de moine (monk’s pate)

made in the Swiss Jura.

Nowadays the Swiss have to come to grips with their cheese being produced in Germany,

France, Austria, and Finland and even overseas. By way of limitation, there are detailed

regulations in effect to ensure the quality of the Swiss cheese, and a protective symbol,

“Switzerland” within a wheel with spokes, which marks every cheese.

Swiss chocloates

The Swiss are truly a nation of chocolate lovers. They eat and drink more than any other

nation and they make the most seductive candies. The Swiss have morning breaks for these

beverages in their offices and factories. Besides eating chocolate, the Swiss cook with it, and

over the years have created an array of delectable cakes, pies, cookies, pastries, desserts,

sauces, confections, and drinks. Hot chocolate is their favourite

In 1876 the Swiss confectioner Daniel Peter created milk chocolate by combining milk

powder with the chocolate formula. His powdered milk had been manufactured by Henri

Nestlé as a product for babies, but it became obvious from this discovery that greater money

could be made with this new kind of chocolate. Nestlé's name has been associated with milk

chocolate and instant chocolate ever since. Another Swiss contribution came from Rodolphe

Lindt, who in 1880 developed the technique for conching chocolate, a process that permitted

much firmer and more highly ornamental candies, as well as the ability to insert fillings.

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The praline – queen of chocolates

Pralines, or assorted chocolates, are known in three versions depending on method of

production: glazed chocolates with a hard or semi-hard filling, hollow chocolates with soft or

liquid fillings, and solid chocolates. The first category makes up the widest variety, as the

centre may be marzipan, nougat, truffle, or crisp. Almonds or other nuts may top the praline,

and the applied decorations in bitter chocolate and other garnishes demand high degree of

dexterity and skill.

Swiss Confectionary

Orange slice (candied orange slice with sugar and chocolate icing)

Princesses (orange truffle with powdered sugar)

Pineapple triangle (candied pineapple pieces)

Little Kirsch drops (cherries in schnapps)

Whisky – truffles (with whisky filling, turned in cocoa)

Little crowns (a marzipan confection modelled on Danish crown cake)

Florentines (in miniature)

Calissons (little boats with sugar icing)

Schiesser rum (invented by cafe schiesser in basle)

Baisers du jour (daytime kisses)

Nougat is at the top of the popularity charts. It is produced like chocolate, except that ground

hazelnuts or almonds are used instead of cocoa beans. The most costly fillings are truffles in

their multiple variations. They are made of chocolate whipped with cream and select

ingredients, like butter, liquor, nut, and almond pastes, as well as fruit products. Krokant is

the crispy delicacy made of candied sugar and chopped nuts. Rose water has been added to

the mixture of chopped almonds and powdered sugar we call marzipan. Other delectable

treats are the fruits in alcohol and liquid based on schnapps or liqueurs that are indispensable

to ant grant chocolate assortment.

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Wines, spirits and Cigars

Swiss wines

All though they are not well none abroad, and wine is not a major industry, Switzerland

produces many wonderful wines from vineyards along its sunny lake shores, and even at

terraces at over 3600 feet near the Matterhorn.

All wine names in Switzerland are geographic and carry the region name, canton, local town,

or parish. The most widespread varieties are the Chasselas (called Fendant in Valais) and

Pinot Noir. The Merlot is the main variety produced in Ticino. It has a natural sparkle or

crispness that distinguishes it from the vines of nearby vineyards in other countries.

Swiss spirits

Kirsch: at the end of the meal often with black coffee. Goes well with fruits is sprinkled with

desserts

Fruit brandy or eaux de vie

Pear brandy sometimes has the fruit in the bottle. Williams pear brandy is a world renowned

brand of pear brandy from Switzerland.

Cigars

Geneva, the respected seat of international organizations on the lake of the same name, is also

the hub of cigar culture. Closely connected to its name almost synonymous with cigars, Zino

Davidoff. Born in Kiev, the Russian Davidoff was able to emigrate with the rest of his family

to the safety of Geneva before the October revolution. Davidoff skilfully managed to trade

from cuba to france and germany through geneva, and his business became a familiar

meeting point of passage for friends of the cigar world.

L’hotel de Ville

The founder of this restaurant, Frédy Girardet, who passed on this restaurant to Philippe

Rochat is known primarily for his nouvelle cuisine style. He avoids using flour in his sauces,

thickening them instead with simmered meat stocks. By more modern standards he is

considered a traditionalist. He is a critic of molecular cuisine, in particular its use of non-

natural ingredients

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Philippe Rochat pays strict adherence to seasonality, peerless ingredients and a conviction

that three flavours on a plate are enough. That however barely begins to describe the

exquisite reality and painterly presentation of Philippe Rachats’ contemporary French dishes.

If you crave the finest Perigord truffles, Normandy Scallops or Sicilian tomatoes, this is the

place for you.

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Conclusion

The Swiss cuisine is unique in its many regional influences from its neighbors' cuisine,

including Italian, French, and German cuisine. However, the Swiss also have their own

unique dishes. Switzerland was for a long time a country of farmers, so their specialties

involve potatoes and cheese, and also some more exquisite foods such as chocolate. Although

Switzerland is a highly industrialized country with a powerful financial and industrial elite

involved in global markets, Swiss culture remains identified with an idealized rural tradition.

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switzerland: food and culture

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