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SwissRoland Knäckebrot

roland Knäckebrot

www.Roland.ch

A Master Baker from Basel, that learned his skills abroad and discovered "Crispbread" that made him famous.

SwissHug

Hug Zwieback

www.Hug-Luzern.ch

Zwieback (roasted twice) became the foundation of todays company when in 1877 the master baker cut the unsold bread in slices and roasted them over night in the oven.

SwissMaggi

Maggi würfel cube Unilever

www.Maggi.ch

Maggi was the first to bring protein-rich legume meal to the market, and followed up with a ready-made soup based on legume meal in 1886

SwissThomy

Thomy Senf mustard

www.Thomy.ch

1907 the first company producing mustard on an industrial scale in Switzerland. Its mustard was first sold in large stoneware pots.

SwissBio Strath

yeast energy boost bio strath

www.Bio-Strath.ch

Bio-Strath AG was founded in 1961 by Fred Pestalozzi. Yeast food supplement.

SwissCenovis

Cenovis yeast energy food

www.Cenovis.ch

Product based on yeast extract similar to Marmite and Vegemite, rich in vitamin B1. Founded by Swiss brewers.

SwissAppenzeller

Appenzeller spicy cheese

www.Appenzeller.ch

Hard ans spicy cheese with a documented history of at least 700 years

SwissRaclette

Raclette cheese

www.Raclette.ch

Semi-firm, cow's milk cheese, commonly used for melting and use for the Swiss dish with the same name: Raclette

SwissGala

Gala soft cream cheese

www.emmi-gala.ch

Since 1936 a soft cheese spread often eaten at breakfast. Part of Emmi Switzerland's biggest milk processor and dairy products company.

SwissTilsiter

Tilsiter the spicy cheese

www.Tilsiter.ch

Created in the mid-19th century by Prussian-Swiss settlers. The buildings from the cheese plant still exist in Sovetsk, Russia, formerly Tilsit, on the Neman River in East Prussia

SwissSchabziger

shabziger herb cheese

www.schabziger.ch

Schabziger, Switzerland’s oldest brand-product is a delicious and zesty herb cheese for grating, spreading, seasoning and dipping.

SwissGerber

gerber fromage

www.Emmi-Gerber.ch

Since 100 years the company produces cheeses with the aim of long storage life. That way the cheese could be exported to many Swiss workers living abroad that felt like eating some Swiss cheese.

SwissBalik

balik salmone

www.Balik.ch

Noble salmon smoked the traditional method as practiced at the court of the Russian tsars. Royal families purchase the “King of Fish” from the house Balik in Toggenburg.

SwissSbrinz

sbrinz very hard swiss cheese

www.Sbrinz.ch

Extra hard full fat cheese often used instead of Parmesan cheese in Swiss cuisine.

SwissTete de Moine

tete de moine monks head

www.Tetedemoine.ch

Its name means Monk's Head, is derived from its invention and initial production by the monks of the abbey of Bellelay.

SwissVacherin Mont-d'Or

vacherin smelly cheese

www.vacherin-montdor.ch

Often served warmed in its original packaging and eaten like a fondue. For children it is often eaten with chocolate spread.

SwissLe parfait

parfait bread spread out of meat

www.leparfait.ch

Bread spread Invented during the second world war when food was limited made of yeast and vegetable fats. Meantime based on liver and spieces.

SwissMinipic

minipic

www.grischuna.ch

The most well-known and popular meat snack in Switzerland using beef hindquarters, pork, bacon and spices.

Swiss dish Bündnerfleisch

Bündnerfleisch

(Originally Bindenfleisch) is an air-dried meat that is produced in the canton of Graubünden. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs.The initial drying process, lasting 3 – 5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed. During a second drying phase the meat is then hung in free flowing air at a temperature of between 9 and 14 °C. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape.The extent of water loss during the salting and drying processes, whereby the product loses approximately half of its initial weight, is sufficient to confer excellent keeping qualities and a high nutritional value, without the need for any additional preservatives.

Swiss Rüeblitorte

Rüeblitorte

Carrot cake is something typical of canton Aargau.Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumb).The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake.

Swiss Meringue

Meringue

This is a type of dessert made from whipped egg whites and sugar, which are whisked together until they form stiff peaks. Then they are baked at a very low heat for a long time. Good meringes are light, airy and crispy sweet confections. Irresistible with whipped cream, vermicelles and/or ice cream.

Swiss Raclette

Raclette

Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese a semi-firm, cow's milk cheese - usually fashioned into a wheel of about 6 kg (13 lb). The round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates, usually its accompanied by small firm potatoes, gherkins, pickled onions etc.“Raclette” comes from the French racler, “to scrape,” a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate. Traditionally the melting happens or happened in front of an open fire with the big piece of cheese facing the heat. One then regularly scrapes off the melting side.

Swiss Cervelat

Cervelat

Definitely the Swiss national sausage.Some 160 million cervelats weighing 27,000 metric tons are produced in Switzerland annually, which is equivalent to a consumption of 25 cervelats per person each year. Grilling cervelats over a bonfire with the ends cut open so they expand like a butterfly's wings is a childhood memory for nearly every Swiss person. As a result, many Swiss are emotionally attached to the sausage.Swiss cervelats are made of roughly equal parts of beef, pork and bacon, along with spices and salt. The ingredients are finely minced in a cutter, packed into beef intestines, smoked for an hour and then cooked by boiling for a short time. Cervelats are prepared and eaten cooked, boiled, grilled or fried. They are also served cold, either in a salad or with bread and mustard.

Swiss Vermicelle

Vermicelle

This is a Southern Swiss specialty made from chestnuts and Kirsch. The chestnut chunks are pressed through a perforated sheet to create chestnut 'worms' (latin: vermiculi = worms). Vermicelles goes well with whipped cream and/or meringue and/or vanilla ice cream. It is a typical Swiss desert which, however, you will only find in fall, obviously.