Swiss Cheese, Food Brands and Traditional Dishes
Roland Knäckebrot
A Master Baker from Basel, that learned his skills abroad and discovered "Crispbread" that made him famous.
Hug
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.
Maggi
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
Thomy
1907 the first company producing mustard on an industrial scale in Switzerland. Its mustard was first sold in large stoneware pots.
Bio Strath
Bio-Strath AG was founded in 1961 by Fred Pestalozzi. Yeast food supplement.
Cenovis
Product based on yeast extract similar to Marmite and Vegemite, rich in vitamin B1. Founded by Swiss brewers.
Zweifel
Family owned business producing Switzerlands favorite potato chips since 50 years.
Gruyère
Hard yellow cheese, named after the town of Gruyères. Gruyère cheeses are very popular in Greece, where the local varieties are known as graviéra
Raclette
Semi-firm, cow's milk cheese, commonly used for melting and use for the Swiss dish with the same name: Raclette
Emmentaler
Also known as the Swiss cheese, mild in taste. During production it releases carbon dioxide gas, which slowly forms the bubbles that make holes.
Gala
Since 1936 a soft cheese spread often eaten at breakfast. Part of Emmi Switzerland's biggest milk processor and dairy products company.
Tilsiter
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
Schabziger
Schabziger, Switzerland’s oldest brand-product is a delicious and zesty herb cheese for grating, spreading, seasoning and dipping.
Gerber
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.
Balik
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.
Sbrinz
Extra hard full fat cheese often used instead of Parmesan cheese in Swiss cuisine.
Tête de Moine
Its name means Monk's Head, is derived from its invention and initial production by the monks of the abbey of Bellelay.
Vacherin Mont-d'Or
Often served warmed in its original packaging and eaten like a fondue. For children it is often eaten with chocolate spread.
Le parfait
Bread spread Invented during the second world war when food was limited made of yeast and vegetable fats. Meantime based on liver and spieces.
Minipic
The most well-known and popular meat snack in Switzerland using beef hindquarters, pork, bacon and spices.
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