Switzerland

In terms of both language and cuisine, Switzerland is influenced by its neighbors including France, Italy and Germany. However, the Swiss are known for originating several famous dishes, including fondue. Switzerland is comprised of different cantons, or states, and each has its own variation of fondue. In Geneva, morel mushrooms may be added to the cheese blend. The Fribourg region adds Kirsch or first dips the bread in plum schnapps if the cheese is not fully ripened.

Rosti, a golden, crispy mashed potato is another staple, often served with sausage like Bratwurst or Saucisson, or with veal, for a dish called Zurigeschnetzeltes. Raclette is melted cheese, prepared by placing the whole cheese in a metal frame and exposing it to an open fire, scraping off the warm cheese as it softens. This gooey delight is often accompanied with bacon or ham and potatoes, onions and cornichons. And of course, Swiss chocolate—schokolade—is rich and smooth with high-quality cocoa butter and local dairy from Alpine herds.

Swiss beverages range widely from the egg and malt beverage Ovomaltine, or Ovaltine, and the instant coffee Nescafe, to sophisticated wine varieties such as Pinot Noir and Chasselas, produced in six geographical areas of Switzerland.—Leska Tomash

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