Cordon Bleu

trademark

spice from the Swiss village of Mund

Zopf 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 …

Vacherin is a cow's milk (French Vache, "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist.

Tirggel are traditional Christmas biscuits from Zürich, Switzerland. Made from flour and honey, they are thin, hard, and sweet.

Swiss 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 …

The "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…

Saffron Risotto is a common dish from Ticino, the southernmost canton of Switzerland.

Rosti 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 …

"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.

Raclette 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 …

Papet 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 …