When most people think of Switzerland, the first things that comes to mind are cheese and chocolate. Indeed, these things are a big part of Swiss culture and cuisine. Although “Swiss cheese” as we know it in America is not actually Swiss. Swiss cheeses, of which there are many varieties, are typically firm, pungent, and have a strong flavor like Emmentaler and Gruyere. No cheddar to be found here!
Fall is the perfect time of year for Swiss food. On our recent trips to the Alps, I was introduced to some new Swiss dishes, all of which involved melted cheese, that warmed me up on cool nights. Like German food, Swiss cuisine is not fancy and features a lot of meat and potatoes, only with a lot more cheese. Here are some of the highlights:
[singlepic id=602 w=320 h=240 float=right]Raclette: This dish is literally just melted cheese over boiled potatoes. It is usually served with pickles and small onions. At home, we have a Raclette grill, so each person gets to melt their own cheese and pour it over the potatoes and other items. We usually add extra items like salami, mushrooms, garlic, and more, which can also be cooked on the grill. Because Raclette cheese melts so well, it is also used in many other dishes. Broiled over a thick piece of toasted bread and a slice of ham, it is called käseschnitte (or croûte au fromage in French areas). This is also traditionally served with pickles and small onions. I had another dish called aTartiflette (French) which was another combination of these things – a shallow bowl of cubed potatoes and ham swimming in melted Raclette cheese.
Rösti: This is like a giant potato pancake made from shredded potatoes, chopped onions, and a little gruyere cheese, pressed and cooked in a pan. It is served as a main course by cooking an egg on top.
[singlepic id=596 w=320 h=240 float=right]Fondue: You are probably familiar with this concept – a pot of melted cheese served with bread cubes. It is a lot stronger than I had expected as it is made with real Swiss cheeses, white wine, some kirsch alcohol and other spices. But, once you know what to expect, I find it really grows on you, and there is nothing like it to warm you up on a cold night. There are fondue pots and sets all over the place, but I find it easier to buy the pre-made, microwaveable fondue-in-a-tub at the grocery store. Of course, for dessert, there is also chocolate fondue served with fruit, butter cookies, marshmallows, etc… Yum!
Wähe: Speaking of dessert, one of the most common sweet treats is a fruit and custard tart called a wähe or kuche. It is made with just about any fruit you can think of – apples,plums, berries, rhubarb, apricot, and more. You put the fruit in a pie crust, pour custard over it and bake it. It is very simple to make, and I have even made several from[singlepic id=603 w=320 h=240 float=left]scratch with raspberries, rhubarb, apples and pears from our yard. (I’ll be making one tomorrow to bring to James’s kindergarten potluck party.) You can buy them by the slice at the grocery store, train station, or coffee shops. For those of you who can’t buy a slice and want to give it a try, here is the recipe. It’s really very easy, if I can make it, then anyone can.
Some other common foods here are Gipfli (croissant), Käsekuchen (cheese quiche),Vermicelli (stringy marzipan dessert), Birchermüsli (yogurt with oats and fruit in it), and so much more. I hope this gives you just a taste of what Swiss food is like.
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