Food
Traditional dishes
The Swiss cuisine is famous for its variety of cheeses and its chocolate desserts.
Cheeses:
Appenzell: cow milk cheese, strong and sophisticated, it can be served as an appetizer with paprika sprinkled on top and with a slice of pineapple or as a starter (Appenzell Salad with ham).
The Emmental cheese: Obwald's cheese cake (it is the speciality of central Switzerland which is similar to the quiche Lorraine in France. It can be served with a salad or not and it constitutes a light meal.
The Swiss cheese: the wine-growers Rosti is a traditional dish made of Swiss cheese. This dish is prepared with slices of bacon, potatoes and Swiss cheese on top.
Sbrinz: This cheese has of the body and the character of central Switzerland.
Guggeli (Small chicken) with Emmental cheese (Swiss): it is a speciality of Bern's region, where a 600 to 800 grams chicken is called "guggeli ".
The real Swiss fondue: not to mix up with the Savoyard fondue. In Switzerland, the Fribourg fondue is made with only one cheese: the Fribourg vacherin cheese .
Rostis: sort of pancakes made with either cooked or raw potatoes. Ex: Rösti of Uri, of Zurich, made of glaronese or appenzell.
Chocolate souffl?BR> Chocolate fondue: This fondue is generally served with sliced fruits. The cool fruits coated with warm chocolate makes a tasteful harmony and a mix of a very pleasant taste in the mouth.
Food-related taboos
There are no culinary taboos in Switzerland.
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