SpiceAromat SwitzerlandtrademarkRead on WikipediaEdit in BackendSpiceSwitzerlandCuisine discoveryContinue around the tableExplore Food →SwitzerlandSafran de Mund AOCspice from the Swiss village of MundSwitzerlandZopfZopf is a type of Swiss, Austrian or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the …SwitzerlandVacherinVacherin is a cow's milk (French Vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist.SwitzerlandTirggelTirggel are traditional Christmas biscuits from Zürich, Switzerland. Made from flour and honey, they are thin, hard, and sweet.SwitzerlandSwiss CheeseSwiss cheese is the name of several related varieties of cheese that resemble Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. Some types of Swiss cheese have a distinctive appearance, as the …SwitzerlandSoupe De ChaletThe "Soupe de chalet" is a delicious speciality from the Fribourg region and often recommended to winter guests as an alternative to fondue. http://www.myswitzerland.com/en…SwitzerlandSaffron RisottoSaffron Risotto is a common dish from Ticino, the southernmost canton of Switzerland.SwitzerlandRöstiRosti is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and …SwitzerlandRippli"Rippli" means, ribs taken from pork. In the region of Bern, it is served with bacon, beans and potatoes. "Rippli" means, ribs taken from pork. In the region of Bern, it is served with bacon, beans and potatoes.SwitzerlandRacletteRaclette is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg (13 lb). The Alpine cow milk-based dairy product is most commonly used for melting but is also consumed as a slice. Raclette …SwitzerlandPapet VaudoisPapet Vaudois is best described as a mash of leeks and potatoes that are stewed for hours. The result is an earthy, onion-tinged mixture that makes the perfect root bed for fat sausage, unique to the canton of …SwitzerlandPane TicinesePane ticinese is a white bread traditionally made in the Swiss canton of Ticino, but also available in the rest of Switzerland, where it is known as "Bread of Ticino" (German: Tessinerbrot, French: pain tessinois). In Ticino, it …MorePrevious slideNext slideSimilar dishes abroadBeyond foodSame vibe, elsewhereElsewhereSimilar dishes abroadShow all (16)🇫🇷Herbes de ProvenceFood🇫🇷Kari GosseFoodZa'atarFoodHerbal pepperFood🇵🇱🇭🇷VegetaFood🇫🇷Quatre épicesFoodSweet chiliFood🇮🇩CloveFood🇲🇦Ras el hanoutFood🇪🇸Azafrán de la ManchaFoodChinese herbsFood🇨🇳Spice rubFoodBeau monde seasoningFoodMushroom seasoningFoodOreganoFoodPestèdaFood🇮🇹Around thisBeyond foodShow all (16)AromatherapyTextMarmiteTextTobleroneTextVegemiteTextAndalouse sauceText🇨🇿The Aroma of Czech CuisineBookNutri-scoreTextMargarineTextFisherman's FriendTextPilsner UrquellTextPersilTextKinder SurpriseTextBelgian pralineTextStracciatellaTextGalalithTextWonderbraTextWorld tourSame vibe, elsewhereShow all (16)Oat milkTextPtasie mleczkoTextPop RocksTextAquafabaTextBachan's The Original Japanese Barbecue Sauce, Small Batch, Non GMO, No Preservatives, Vegan and BPA free, 17 OzProduct🇯🇵Bleu d'AuvergneTextRuby chocolateText🇱🇮Cuisines of the AlpsBookPringlesTextConchingTextSunflower oilTextPtitimTextJulmustTextRuneberg's torteTextBordeaux mixtureTextTEST AmazonProduct🇦🇱
