Like cheese in chocolate

In Freyburg, it was snowing. Passengers in the car bored looked out the window. Suddenly, all the views turned out to be attracted to an advertising shield, on which, as it seemed to me, shone a slightly subtrane sun in a black rim. But all my neighbors, unlucky admiring "Sun", Slunted saliva. It turned out that it was an advertisement for a traditional Swiss dish – fondue.

Culinary Babylon

They say that there is no national cuisine in Switzerland, since the multilingual regions that make up this country borrowed recipes for the neighbors. Indeed, in Ticino, where they say in Italian, you will be fed with pizza, spaghetti or risotto; kitchen "Romanian" Switzerland many resembles neighboring Savoy; In the German-speaking part of the country, do not cost without sausages or potatoes in all kinds. Nevertheless, each of the 23 Swiss cantons has its culinary traditions, which have developed under the influence of local singularities, in particular, climatic.

We will not feed frogs

Swiss cuisine for the most uncomplicated and dense, exactly like the peasants-mountain peasants. Life in the mountains is difficult, challenged the day up and down on the free air – appetite and will play it, and when the snow lies almost all year round, it wanted to eat something extinguished. Therefore, in the menu of a separate string, the welded soups are prescribed. True, youth neglects, – the influence of frivolous France affects.

The need to maintain products for a long winter gave rise to various types of sausages and smoked meat, dried meat (a typical dish in the grackunden region, where they are still talking in the Retoroman language) and about 150 varieties of cheese. Completely naturally, cheese-based dishes, such as fondue or raclett, steel "business card" Swiss cuisine.


Traditional fondue is preparing from a mixture of Emmental and Gruyer cheeses, sliced ​​with a thin chips and melted in a ceramic bowler, pre-grated garlic, with the addition of white wine. The contents of the kitty is constantly stirred by a wooden spatula until the last lumps disappear. Then the bowler on the alcohol is served on the table together with pieces of white bread, sliced ​​cubes. These cubes are planted on a special fork with a long handle, dipped into melted cheese and eat. This process is serious, distracted for long conversations do not have to: cheese must be constantly stirred so that it is impossible, you can not bring to a boil, otherwise it hardens, and drop bread into a common bowler is considered a bad tone. Acute cheese inevitably excites thirst, which is customary to thicken with light white wine "Shasla" or mineral water. Of course, the amount of cheese must be calculated by the number of consumers: approximately 150-200 grams per person. A dish of twenty minutes is preparing, still the same as much as its destruction. Of course, in different parts of the country prefer the local grades of cheese, the benefit of their many. For example, in Eastern Switzerland, the fondue is prepared from Appensell cheese, squeaking it with sidrome and apple vodka. In Freyburg, fondue is served with potatoes, in some places in the canton – with tomatoes, and so on. Set for preparation of fondue – bowler, stand, alcohol, spatula, forks – you can take with you as a souvenir.

Raslett in gentlemen

Another cheese dish, even simpler cooking, – Raclett: Potatoes in the uniform, take the cheese halfkrug, heat it from fire or special electrical appliance, scraping the slapped part on the plates, and served along with salons – small cucumbers or bulWhi. If there is a raklett in the home menu for dinner, men get a reason to fully show their gentlemen qualities: they are heated by cheese, putting it on the plates, and purify potatoes on the ladies. Believe, so "Simple" The dish is served with truly aristocratic grace.

Potatoes are also preparing "rustic" – National dish of German-speaking Switzerland: pellet from pre-welded "in mundire", and then grated potatoes chips, roasted in the scenery.

Tell me the truth!

Swiss are extremely committed to useful food, McDonaldes, as a rule, bypass. Feeding on the table, say, vegetable salad, will explain in detail what kind of beneficial effects on your body will have each of its ingredients. Know what you eat is one of the unwritten rules. For example, I was especially interested in visiting small restaurants in the countryside (for us it sounds somewhat unusual, but in Switzerland in the village, hereinafter "Village", You can choose at least between two restaurants). The client himself decides that he wants to see, let’s say, on his pizza, and reports the cook in writing. And in the restaurants located on the shore of the lakes, the waiter with a saccker spends you to aquarium, where freshly dressed trout swim so that you indicate a finger: this.

List all Swiss cheese and potatoes and potatoes: for this you need the enthusiasm of Hope Rumyantseva in the film "Girls". There are even desserts: cheese souffle and potato cake. Although, of course, if you choose from desserts, then there is no way to pass by one more "Business card" – Swiss chocolate.

Like cheese in chocolate

Sweese your life

Until the XIX century, chocolate was consumed in liquid form, and only in 1802 technology was produced by solid chocolate production – in tiles. The rights to this invention Italian Turin challenges from one of the students of local confectioners – Swiss Francois Louis Kaye, who in 1819 founded the first Swiss chocolate factory in Vevey.

Very soon he had competitors as among compatriots (in 1824, Philipp Sushar opened a confectionery factory in Neuzhetel), and abroad (in his face, for example, the Englishman John Cadbury, who created a whole "chocolate" Village under Birmingham). Competition, as it usually happens, has become an engine of progress: striving for something different from others, confectioners made new and new improvements. And in 1828, the Swiss Amedi Koler invented chocolate with nuts.

However, the Swiss for half a century was released from the initiative in the area "Sweet invention", So far, in 1875, Daniel Peter did not use the know-how Henri Nestle – milk flour to create a dairy chocolate, whose industrial production began since 1905. So Switzerland has become "Chocolate country". In 1929, Peter united enterprises from Nestle-Kayee with a flat factory, breeding a giant chocolate industry, to compete with whom he could, perhaps, only Rodolph Lindt, who invented a special technical technique to improve chocolate texture.

Swiss share their sympathies between trademarks "Kaye" and "Lindt" And, despite the wealth of choice, still give preference to chocolate domestic production. And it is difficult to disagree with them.

All the more or less important holidays, when you want to sweeten the life of loved ones, – New Year, Valentine’s Day, the anniversary of local historical events – turn into Switzerland on the feast of chocolate. Truly, there is no limit of human fantasy: bisculates, caskets, figures of people and animals make chocolate, and even telephone numbers with the inscription: "Remember me and call". Do, by the way, and chocolate fondue in which the pieces of cupcake, cookies or slices of fruit. True, it was invented in America, but in Switzerland it was very fast ..

… the train moved further. Perron Freiburg sailed past windows and disappeared from the eye. Passengers sighed and rooted wrappers "Toblerona" and "Alpen Gold".

Like cheese in chocolate

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