What popular food and drink would be considered part of Swiss culture? To this question I guess most of us would quickly answer - cheese, or chocolate! But we couldn't help wondering, 'what do the Swiss themselves actually think?' So we asked.
'Raclette' is something I'd never heard of before but can't wait to try - it's a special cheese melted and poured over little steamed potatoes, served with mushrooms, onions, pickles, garlic and spices. Mmmmm! Then there is Rivella - the national beverage. The recipe has remained unchanged since 1952 Based on valuable whey it still tastes uniquely different and is a perfect, thirst-quenching refresher. I'll be hunting for that one on the shelves of an international store! Another favourite is Zopf - a bread that is braided and buttery and tasty! Momeko is an artist from Japan who now makes her home in Switzerland and she says; "Cheese and chocolate are well known, but I did not know about their love for Zopf bread before I came here".
Last, but certainly not least - there really seems to be one overall winner here. Deep in the heart of every Swiss national must be the famous Fondue.
When asked about tradisional Swiss fare, Sophie from BeforeMarianne quickly replies: "The 'fondue' of course! The greatest classic when it comes to Swiss food. Bread cubes or small potatoes which you drown in the pot full of cheese. Perfect to create a friendly and homey atmosphere to be shared with dear ones, in winter as well as in a later summers evening."
Sophie kindly shares her recipe:
Ultimate "Half-half" (Moitié-moitié) Truffle Swiss Cheese Fondue
Ingredients
2-3 garlic cloves 2 tsp cornstarch 400g (1 lb) roughly grated Gruyère cheese
400g (1 lb) roughly grated Vacherin Fribourgeois cheese
1 1/4 cups of fruity light white wine (if you like it you can use champagne for a deluxe version of the fondue, or any other white wine your prefer)
1/4 cup kirsch (optional)
grated truffle
pepper to season
bread and small early potatoes
Method
With the garlic cloves, rub the interior of the fondu pot (the cheese won't attach to it), leave them in it or remove them if you don't fancy garlic that much.
Altogether, put in the pot the cheeses, cornstartch, the wine and the grated truffle, on a medium-heat until the cheeses harmoniously melt and start bubbling. Don't forget to always stir smoothly, making an "8" circular movement with your wooden spatula (some say it's the secret to get a perfect fondue!).
After approximately 20 minutes, add the kirsch, put as much pepper as you like.
Now you only have to put the fondue pot on the stand above the burner. Make sure it's lit on and the flame is not too strong, otherwise it will burn the bottom of the pot.
Bring some squared cut bread (or sliced) and if you like some small early potatoes and you're ready to enjoy and tasty Swiss fondue!
Bon appétit!
Need something special to serve up than Fondue with? Take a peek at pure character with Sohpie's fabulous little vintage shop - and she'll ship worldwide - right to your door!
L-R:
1970s Swiss Black & Red Cast Iron Pot - view it instore here
1980s Red Egg Plate - view it instore here
1950s French Children's Book - view it instore here
1974 Fabric Calendar - view it instore here
Sophie lives in Bienne - a bilingual town where people speak German and French as well as Swiss, which is very emblematic of Switzerland. She says that Switzerland is a small country, sharing four national languages as well as germanic and latin cultures. Communication may sound tricky - but they always find a way to understand each other! Above are a few pics of the gorgeous old buildings and beautiful lake at Bienne. Shop Swiss finds at Sophie's fabulous vintage shop in Bienne here: BeforeMarianne
This article is part of the Blog @ Kroshajje 'Country of the Month' featuring Switzerland for December 2014. There are more exciting posts to come - you can stay informed by subscribing to updates here.