WebSchabziger ( German pronunciation: [ˈʃaptsɪgɐ]) or sapsago is traditional cheese exclusively produced in the Canton of Glarus in Switzerland. Schabziger is made out of the skimmed cow milk and a special kind of herb, blue fenugreek ( Trigonella caerulea ), … WebLanguage links are at the top of the page across from the title.
Swiss wine - Wikipedia
WebEmmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the area around Emmental, in the canton of Bern in Switzerland. It is classified as a Swiss-type or Alpine cheese . Emmental was first mentioned in written records in 1293, but first called by its present name in 1542. [2] [3] It has a savory but mild taste. WebHagebuttenmark, also called Hägenmark ( Swabian dialect), Hiffenmark ( East Franconian dialect) or Buttenmost ( Switzerland ), is the traditional name for a fruit preserve made from rose hips, sugar, sometimes with the addition of red wine . In the past it was an important addition on the everyday menu as rose hip is very rich in vitamin C and ... connectship retail version
Basler Brot - Wikipedia
The Culinary Heritage of Switzerland (German: Kulinarisches Erbe der Schweiz, French: Patrimoine culinaire suisse, Italian: Patrimonio culinario svizzero, Romansh: Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce. See more The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors, the private … See more • Official website See more To be included in the association's database, a food must be recognised as traditionally Swiss, have been produced for at least 40 years … See more • Appellation d'origine protégée (Switzerland) See more WebTomme Vaudoise is a Swiss soft cheese from the French part of Switzerland. It is a soft, unpasteurised cows ' milk cheese from the cantons of Vaud and Geneva. [1] See also [ edit] Culinary Heritage of Switzerland List of Swiss cheeses References [ edit] ^ a b "culture: the word on cheese". culturecheesemag.com. ^ "Archived copy". WebSwitzerland [ edit] From left to right: A St. Galler bratwurst, a schüblig, and a cervelat after cooking In Switzerland, cervelats are cooked (slightly smoked and then boiled) or served "raw" (cold, having been cooked during initial manufacture). They contain a mixture of beef, bacon and pork rind. [1] edinbwrap