Swiss Cuisine

Swiss cheese fondue is a melted blend of cheeses—typically Gruyère and Emmental—combined with white wine, garlic, and kirsch, served in a communal pot called a caquelon over a portable burner. Diners use long forks to dip cubes of bread into the molten cheese.

Raclette is a Swiss dish in which the surface of a wheel of raclette cheese is melted and scraped onto boiled potatoes, pickles, and onions. Modern electric raclette grills let diners melt individual portions in small pans called coupelles.

Traditional Swiss desserts include birchermüesli (the original muesli developed by Maximilian Bircher-Brenner), Engadiner nusstorte (a caramelized walnut tart from the Engadin valley), and Zuger Kirschtorte. Swiss chocolate brands such as Lindt, Toblerone, and Sprüngli are also globally famous.

Rösti is a Swiss potato dish made by grating potatoes and pan-frying them into a crisp, round cake. Originally a farmer's breakfast in the canton of Bern, rösti is now served as a side across Switzerland.