10 Typical Swiss Foods for Savory Dishes

10 Typical Swiss Foods for Savory Dishes

Switzerland is known as a country that has beautiful natural scenery, such as the Alps. But as it turns out, this country is also a gourmet paradise. This country is famous for its food in the form of melted cheese called fondue as well as chocolate.

Apart from cheese and chocolate, there are many Swiss specialties originating from its 26 cantons or districts. The country’s dishes are also heavily influenced by neighboring countries such as Germany, France, and Northern Italy. Well, if you are curious about the food that comes from Switzerland, read the following article.

  1. Fondue

In French fondue means “to melt.” This iconic Swiss dish is melted cheese, wine, and garlic in a large saucepan called a caquelon where people dip pickles, bread, and onions using a long fork. Although fondue is also found in Italy and France, this dish is originally from 18th century Switzerland.

This Swiss specialty came about as a result of farming families needing to conserve their food sources as they are often limited during winter. Fondue which is a symbol of unity as well as Swiss identity is a dish that is usually eaten with friends and family.

But be careful, there is a tradition that says that whoever drops bread into the fondue, must face punishment. If this happened to a restaurant, maybe he had to pay the bill and if it happened at home, it could be that the person has to do the dishes.

  1. Cordon bleu

One of the popular dishes from Switzerland is Swiss cordon bleu. This is an international dish in the form of a cutlet filled with thin slices of ham and cheese. Generally, the cheese is Gruyère cheese, then breaded and fried in hot oil in a frying pan or baked in the oven.

Usually, this dish is prepared from two pieces of meat sandwiched between ham and cheese. The term cordon bleu was first coined in a cookbook dating back to 1949. Today, there are many types of dishes such as chicken cordon bleu, veal cordon bleu, and cordon bleu served with mushroom sauce.

  1. Tartiflette

Tartiflette is one of the most popular Alpine dishes. This is a dish of grated potatoes from the Savoie Mountains region of France. Tartiflettes are made with medium potatoes, Reblochon cheese, white wine, smoked salted pork (lardons fumés), onions, and often crme fraîche.

How to cook it is to bake in the oven until the cheese is brown and melted. The modern tartiflette was created in the 1980s as a reimagining of péla, an old version of grated potato, cheese, and onion dish. The Reblochon cheese makers’ union is the one that makes tartiflettes to increase the cheese’s popularity.

This Swiss specialty immediately attracted the attention of not only the general public but also professional cooks. Over time, it became popular outside the borders of France, especially in Italy and Switzerland. Usually, tartiflettes are served hot. Ideally served with a green salad and a glass of French white wine.

  1. Saffron Risotto

The quality of Swiss Saffron is among the best and most expensive in the world. The deep red saffron strands are hand plucked. That is why saffron risotto is in great demand. The Swiss make good use of ingredients derived from the plants they grow in the canton of Valais.

This Swiss specialty is a traditional dish at Ticino in Switzerland’s southernmost canton. It is a district bordering the Italian regions of Piedmont and Lombardy. Uniquely, Ticino is also a canton in Switzerland whose official language is Italian.

Saffron risotto is usually served with Luganighe sausage, which is a raw sausage made from pork, spices, and red wine.

  1. Raclette

This national dish is named after a slightly nutty Swiss cheese made from cow’s milk, a tool for preparing dishes, and a complete dining experience. Raclette is especially popular in its home country of the Valais ski area and other parts of the Swiss Alps.

This Swiss food was invented by Swiss mountain herders. Generally, they gather around a bonfire while roasting potatoes. Raclette is also the name of a famous Swiss dish. The name of this food comes from the French word, namely racler, which means to scrape.

This name is given because traditionally, eating a raclette involves holding the whole wheel of cheese in front of a fire and then scraping it onto a plate as it melts. But now the cheese slices are melted in a saucepan or they can be in a raclette grill that is kept on the table along with other ingredients. The ingredients can be small potatoes cooked with the skin on, cold meat, vegetables, pickled cucumbers, bread, and onions. Using a modern tiered raclette grill, one can even melt cheese on one level and scrape cheese over vegetables and grilled meats on another.

  1. Bircher Muesli

Bircher müesli is a healthy breakfast menu. This Swiss food was invented in 1900 by a Swiss doctor named Maximilian Oskar Bircher-Brenner. He believes a diet consisting of cereals, fruits, and vegetables is better than a diet based on meat. He created bircher müesli in his Zürich sanatorium for patients.

This food is a mixture of rolled oat flakes, nuts, fruit, lemon juice, and condensed milk. In the original recipe, raw oats had to be soaked overnight to help soften them.

Now, this Swiss food is still a very popular breakfast menu throughout Switzerland and Germany. However, to speed up the preparation time in the morning, many people replace rolled oats with quick oats.

  1. Rösti

Rööschti is the name of this dish which is known locally. This typical Swiss food is mostly made of potatoes but in a fried version. Rösti used to be a breakfast dish historically eaten by farmers in the canton of Bern. That’s why his name was originally röstis bernois.

However, now this dish can be enjoyed at any time of the day. Rösti is pancakes made from potatoes by frying or you can also bake grated raw potatoes or half-cooked potatoes seasoned in oil.

Some recipes call for adding bacon, cheese, onions, and even apples to the mix. Rösti is considered by the Swiss a national dish. Many people eat this dish with fried eggs and spinach or fleischkäse, pork, corned beef, and bacon-based mince.

The secret to perfect rösti is to cook one side covered with a lid or foil until crispy. Then after that carefully turn the dough over and then cook the other side without the cover until golden. At least that’s what people in Switzerland say.

  1. lplermagronen

lplermagronen was created in the 1930s. This is a Swiss country dish that translates to Alpine macaroni. However, this Swiss specialty is better known as shepherds’ macaroni. The main ingredients are macaroni pasta, generally hornli, which is a type of small, curved tube-shaped pasta, cheese, potatoes, and onions. This food has many versions.

This dish is made from ingredients readily available to shepherds as they watch their cows graze in the Alpine meadows. The basic version of this dish is made by coating pasta and cooked potatoes with cheese and cream. Then the combination is baked in the oven and served with applesauce, onion rings, and bacon.

  1. Malakoff

These Swiss fried cheese balls are called malakoffs and are commonly found in Western Switzerland, more specifically in the villages of Bursins, Eysins, Luins, Begnins, and Vinzel on the shores of Lake Geneva. This recipe was brought by Swiss mercenaries who joined the Crimean War against Russia under Franco-British troops.

In particular, this Swiss cheesecake takes its name from the name of the great battle of Malakoff that caused the fall of Sevastopol and thus the end of the battle. Usually, Malakoff is served as a first course and eaten with cornichons, pickled onions, and mustard. Wine is the best accompaniment to this meal.

  1. Zürcher Geschnetzeltes

This classic Zurich stew first appeared in cookbooks in 1947. Zürcher geschnetzeltes are made with veal, cream, white wine, and stock. This hearty dish is the perfect winter food and a favorite in Switzerland.

Zürcher Geschnetzeltes, also known as Zurich Ragout, has many German flavors, including parsley and lemon zest. Traditionally veal is used for this dish, but it can be substituted for pork. It is usually served with rösti (Swiss Hash Browns) and Swiss white wine.

Swiss food is quite diverse, not just fondue and chocolate. Maybe you’ve often heard the name cordon blue menu, which turned out to be popular in Switzerland. Some menus can be found in restaurants in Indonesia, such as raclette.

This dish from a country famous for the Alps is sure to whet your appetite. Well, if you are planning a vacation to Switzerland, make sure not to miss the culinary tour of Swiss specialties.