A FEW SWISS SPECIALITIES...

Here are a few Swiss specialities we'll be discussing in a while. For the moment, you can maybe discover what makes Switzerland's originality food-wise...

Enjoy your journey through the mountains and valleys of Switzerland!!!

"BÜNDNER MEAT"

This variety of dried meat comes from Graubünden and is appreciated by most Swiss people as an apetizer or a main dish.

It is a natural pruduct made out of fatless beef meat (thighs) and is seasoned with a mixture of spices, then it is dried in pure air from the mountains.

(Bündner dry meat -Pic by www.grischuna.ch)

"BUTTERZOPF"

This popular breakfast plaited loaf originates from the Emmental region where it is called "ZUPFE".

It is an enriched bread which is made with butter, milk and is perfumed with Kirsch

(Zopf -Pic by wwwbauernkueche.blog.de)

"AOC GRUYÈRE"

This semi-hard cheese is produced in the Swiss-French speaking part of the pre-Alps.

It is made with non-pasturized cow's milk and there are no additives or conservatives added. "Gruyère" is fine eaten with bread, ideal if served as an apetizer or simply used as a component in a cooked dish.

Gruyère -Pic by www.gruyere.com)

"SAUCISSE AU CHOUX"

This smoked white cabbage sausage from Vaud is always eaten cooked and never raw.

It is made from pork meat and spiced with salt, pepper, garlic, coriander, nutmeg, aniseed and ground cloves.

A similar version is "SAUCISSE AU FOIE" which is made with liver.

Saucisse -Pic by www.charcuterie-vaudoise.ch)

"SAUCISSON VAUDOIS"

This smoked sausage from Vaud can be eaten raw when dried or cooked. It is made with pork meat and spiced with salt, pepper, garlic, coriander and white wine.

(Saucisson vaudois -Pic by www.charcuterie-vaudoise.ch)