The culinary side of Switzerland Switzerland, the country of pointy snowy peaks and breathtaking alpine meadows and lakes, has much to offer in terms of its national cuisine. Switzerland is a country with many faces. Mixing different culinary traditions has led to the emergence of a varied cuisine.Read More →
Appenzeller is a spicy and aromatic hard cow’s milk cheese produced in the northeastern part of Switzerland (Canton Appenzell).Read More →
Swiss cuisine Switzerland is usually associated with beautiful snow slopes and breathtaking alpine sights. But Switzerland is also a country of rich culinary traditions shaped by its intriguing history.Read More →
Emmental or Emmentaler is a medium-hard pressed yellow cheese, easily recognizable by its distinctive large holes.Read More →
What is really fondue? Fondue is a traditional Swiss dish that is prepared from different types of Swiss cheeses. It has been declared a national dish of Switzerland and has already established itself as one of the main symbols of Alpine cuisine.Read More →
It is very likely that most of you have already heard of fondue. But maybe not everyone knows exactly what kind of utensils are necessary for its proper preparation. In order for our fondue to be delicious and authentic, we need to get the necessary utensils for its preparation.Read More →
Fondue – the fantastic dish Fondue is a delicious, fantastic dish from Switzerland’s national cuisine. It is not a coincidence that from food for the poor, it has become a specialty among the aristocracy, the artistic circles, and so on. There are many varieties offered throughout Switzerland and in elite restaurants around the world. Behind this “metamorphosis” stands the long and interesting history of Fondue.Read More →
Fondue is known as one of Switzerland’s national meals, but in fact this delicious dish mad out of melted cheese is made not only in Switzerland, but also in the Alpine regions of Italy (Piedmont and Valle d’Aosta) and France (Savoy).Read More →
Types of fondue cheese When it comes to the types of Fondue cheese, it is often that Gruyere, Camambert and Fontina are in the foreground and as a combination. For Switzerland, however, this is related to the territorial-ethnic distinction in the country rather than exhausting the diversity of Fondue types of cheese.Read More →
Cheese makes every dish more tasty and fragrant – a fact with which any culinary master would agree. And when we speak of dishes from the Swiss or French cuisine, cheese plays a very important, main role. Therefore, it would hardly be a surprise to anyone that we approach the cheese subject when we speak about Fondue menu, but still…Read More →
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