Cuisine Focus – Swiss – A Fondue of Great Taste

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While many people attribute Swiss cuisine with potatoes and cheese, it is also a must to consider the cuisine’s regional variances and other influences. The cuisine is said to be evolving through ideas provided by so called neighboring cuisines such as German, Italian and French. Furthermore, since Switzerland is basically a nation of farmers, specialties often reveal the most natural and freshest picks. Also, the country has not only been an agricultural haven but a land filled with exquisite foods like chocolate.

As expected, the regions of Switzerland have brought in their specialization in terms of traditional and homemade meals. Throughout the country, special dishes are often recognized because of their affiliations regionally. Most common foods, as mentioned above, are chocolates and cheeses while popular dishes include fondue and raclette; a type of potato-based dish.

Traditional dishes often include tarts, quiches and Rosti. Tarts, in particular, are prepared using different toppings including onions and fruits. Regional dishes, on the contrary, include veal and mushrooms in a creamy-based sauce, which is also known as Zuri gschnatzeltes. In terms of dining practices, the Swiss normally consumes bread and spreads including jam, and butter. Originally, the locals usually eat Rosti for breakfast but have now replaced such with Muesli. Bread rolls are also a popular item and is usually made with variety. Meanwhile, while other people think of rice, soup or stew for supper, the Swiss normally has bread and cheese.

Cheeses, for the most part, give life to Swiss cuisine. Varieties include Emmental, Vacherin and Gruyeres. Emmental cheeses are characterized as medium hard and are usually distinct because of its piquant taste. Vacherin, on the other hand, is a soft rich type of cheese contained in a grayish-yellow rind. Gruyere, meanwhile, is a hard yellow cheese, whose name is associated with the very town of Gruyere, Switzerland. Also, another type of cheese is Appenzeller, whose origin is the Appenzell region of the Northeast.

What makes Swiss cheeses truly unique is the manner in which each is being prepared. For instance, while other countries have manufactured cheeses using conventional means, the Swiss normally incorporates wine, cider or herbal brine in producing their cheeses. These elements are said to be essential in the curing process, therefore giving the cheeses additional flavor and taste.

Since the cuisine is identified not by the diversity of items, it is important to take note of their regional recipes as food bases. Having this in mind, it is only applicable to come up with the following list:

Regional Dishes Comprising Swiss Cuisine

Recipes of French Influence:

Fondue- a dish primarily made of melted cheese, with bread or potatoes as complementary items.

Raclette- a dish comprised of hot cheese and potatoes, which is usually served with gherkins, pickled onions and many others.

Papet Vaudois- a satisfying meal made of pork sausage, potato and leeks. This is also served with smoked liver or cabbage sausage.

Recipes of German Influence:

Rosti- a dish very similar to hash browns and is often regarded as a Swiss German favorite.

Emmental apple Rosti- a type of dish popularly known for its simple preparation and basic ingredients.

Fotzel Slices- an ideal recipe that makes use of stale bread.

Zopf- another term used for bread, this is a Swiss specialty often enjoyed during Sundays.

Recipes of Italian Influence:

Polenta- a staple dish made of corn

Saffron Risotto- another type of Italian dish acquired in the area of Ticino

In general, the Swiss cuisine makes use of potatoes, cheese, sausages, corn and meat as key food items. The country’s regions have created an ensemble of dishes, which are characterized by their unique taste and preference for locally-available ingredients. And while many recognize these regions for their spoken language, it is still commendable how such cuisine prevails to be distinct like one fondue of great taste.

Authentic Swiss Recipes

Cheese Rosti

Recipe Source: allrecipes.com

Ingredients:

6 large potatoes
6 tablespoons butter
8 ounces Swiss cheese, grated
salt to taste
ground black pepper to taste
2 tablespoons hot water

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.

Swiss Bircher Meuseli

Recipe Source: recipes.epicurean.com

Ingredients:

1 large container of vanilla yougurt (you can only seem to get the low fat kind anymore, much to Marcus’ dismay)

1-1-1/2 cups of Familia Meuseli (Dr. Bircher’s original recipe–something like 6 grains and nuts–he was the Mr. Kellogg of Switzerland) depending on how creamy you want the consistency, vary the amount. Remember that when it sits for a while, the meuseli grains absorb the moisture of the yougurt. If you put in too much, it becomes rather sticky.

About a cup and a half of any fruit you have to spare: kiwi, strawberries, apple or pear chunks, peach bits, grapes, mangos, melon…it’s also a good use for star fruit (clean throroughly, slice width-wise into “stars”). You can serve it in a melon half, if you wish. We did that for Marcus and he threatened to move in with us permanently.

Directions:

You can make the day before and refrigerate overnight, but I would not let it keep too long as the cut up fruit can get runny. Sometimes, I sprinkle cinnamon or freshly ground nutmeg on top.

This easily feeds about 4-6 people depending on how hungry they are. If you serve with toast, bagels or muffins, you could extend this to 8 or 10.

Image Credit: lowcarbdiet.mobi

allrecipes.com

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