Switzerland

Typical food

Yesid Lopez Pianeta Grado 8 Colegio de la Ezperanza

Typical food

Swiss cuisine combines influences from the German, French and North Italian cuisine. However, it varies greatly from region to region with the language divisions constituting a rough boundary outline. Mind you, many dishes have crossed the local borders and become firm favourites throughout Switzerland. These dishes include, among others

Cheese fondue

Melted cheese with bread cubes. The bread cubes are picked up on the fork and swivelled in the melted cheese, which is served in a traditional ceramic fondue pot called caquelon.

Swiss chocolate

Chocolate came to Europe in the course of the 16th century, by the 17th century at the very latest it became known and was produced in Switzerland as well. In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching(fondant chocolate) by Rodolphe Lindt were closely connected with the rise of Swiss chocolate's renown.

HOW TO MAKE FONDUE

Step 1: Rub the pot Peel and cut the garlic clove and rub the inside of the pot or saucepan with it. Discard what's left. Tip For extra garlicky fondue, finely mince the remaining garlic and add it to the pot. Step 2: Coat the cheese Sprinkle the grated cheeses with cornstarch and toss to coat.

 Step 3: Heat the wine Add the wine and bring it to a simmer. Then add the lemon juice. Step 4: Add the cheese

Stir in the cheese a handful at a time. Melt the cheese gradually for a smooth result.
Step 5: Season Add the nutmeg and salt and pepper to taste. Then add the dry mustard and cherry brandy. Step 6: Keep it hot Place the finished fondue over a candle or canned heat to keep it hot. Step 7: Dip and eat Serve with an assortment of dipping foods, such as bits of crusty bread, boiled new potatoes, lightly steamed vegetables, cubes of ham or sausage, or tart apple slices.