Schabziger

Schabziger

Tucked next to the mammoth alpine wonderland of Graubunden, the tiny canton of Glarus has an equally beautiful landscape and proud culinary history. Although small, they are the canton with the most polarising contribution to Switzerland's cheese canonSchabziger.

Kloster St Gallen

Kloster St Gallen

St Gall is often depicted with a bear companion. According to legend, St Gall's holiness was so great, that when confronted with a wild bear, instead of attacking him, the bear brought him firewood and remained his companion for life.

Bear iconography still exists in St Gallen, and although the abbey has not been active for two centuries, its cathedral is still an important place of worship. 

Berner Rose

Berner Rose

It's easy to first be skeptical of this tomato, especially in the supermarket, as she often looks paler and almost pink, even underripe, in comparison to her scarlet neighbours. However, her tender, delicate skin holds tart, meaty innards, bursting with flavour. 

Cervelat

Cervelat

Switzerland's favourite sausage is a heady mix of beef, pork and pork rind, bacon and seasonings, stuffed with ice (to help binding) into oxen intestines, smoked and then boiled. Or a similar mixture of the sort. According to the Kulinarisches Erbe, the name probably comes from the Latin cerebellum (which later becomes cervelle in French or cervello in Italian), as historically it contained pork brains.

Who cares what's in it, it's delicious!

Coupe Hohgant

Coupe Hohgant

My husband warned me that the Coupe Hohgant (named after a nearby mountain) was big, really big, but I didn't believe him until I saw the waiter struggling under its weight.