GUIDE ON EMIGRATING TO SWITZERLAND

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Top Swiss Eats and Treats

A look at some on the most popular eats and treats that Switzerland has to offer!

Fondue

Switzerland is famed for its cheese, particularly the holey emmentaler, but it’s also responsible for introducing the world to that 70’s classic – fondue. To make fondue, cheese (traditionally gruyere and emmentaler) is melted in white wine and flavoured with lemon juice and garlic. Additional flavourings like Swiss kirsch and paprika can also be added. Cubed bread is then dipped in the gooey mixture and voila! A whole host of other dunkables have also been given the fondue treatment over the years.

Burebrot

What better bread to dip in your fondue than a traditional Swiss loaf? Burebrot, or Swiss farmer’s loaf, was developed in the mid 20th century as a way of using up excess milk and is now sold in bakeries and supermarkets across the country. The bread has a thick crust and is decorated with a lozenge pattern.

Muesli

Now a popular breakfast choice, muesli was originally developed by Swiss physician Maximilian Bircher-Benner as a nutritious meal for his hospital patients. Traditionally Muesli was served with lemon juice rather than milk.

Cervelat

This cured sausage, made from a mixture of pork meat, pork rind, beef, bacon, salt and spices, is often considered to be the Swiss national sausage. It is smoked and boiled before being sold and requires no further cooking.

Chocolate

The Swiss have been producing chocolate for centuries. In fact it was Swiss-born Daniel Peter who invented milk chocolate way back in 1875. Peter added condensed milk to sugar and cocoa powder and hey presto, an institution was born. Leading chocolatiers Lindt and Nestle originated in Switzerland in the late 19th century and in the decades which have passed since then Switzerland has become a superpower in the world of chocolate.

Bündner Nusstorte

This iconic Swiss treat heralds from Graubünden and features shortcrust pastry filled with caramelised nuts (most recipes list walnuts). Some recipes also call for honey. As Graubünden is too cold for the cultivation of nut trees, there is a great deal of speculation surrounding how nuts came to be included in the original recipe.