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Raclette
Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Savoyard-type cheese marketed specifically to be used for this dish. History Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as ''Bratchäs'' or ''Bratkäse'', "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raclette 20040817 140816
Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Savoyard-type cheese marketed specifically to be used for this dish. History Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as ''Bratchäs'' or ''Bratkäse'', "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cuisine
Swiss cuisine is influenced by Austrian, French, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are made from basic ingredients, such as potatoes and Swiss cheese. The great cultural diversity within Switzerland is also reflected in the great number of regional or local specialties. Well-known Swiss dishes include raclette and fondue (molten cheese eaten with bread or potatoes), rösti (fried grated potatoes), muesli (an oatmeal breakfast dish) and Zürcher Geschnetzeltes (veal and mushrooms on a cream sauce). Food and dishes There are many regional dishes in Switzerland. One example is Zürcher Geschnetzeltes, thin strips of veal with mushrooms in a cream sauce typically served with rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza. Foods often associated with Switzerland include particular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canton Of Valais
Valais ( , , ; frp, Valês; german: Wallis ), more formally the Canton of Valais,; german: Kanton Wallis; in other official Swiss languages outside Valais: it, (Canton) Vallese ; rm, (Chantun) Vallais. is one of the cantons of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of thirteen districts and its capital and largest city is Sion, Switzerland, Sion. The flag of the canton is made of thirteen stars representing the districts, on a white-red background. Valais is situated in the southwestern part of Switzerland, the country. It borders the cantons of Canton of Vaud, Vaud and Canton of Bern, Bern to the north, the cantons of Canton of Uri, Uri and Ticino to the east, as well as Italy to the south and France to the west. It is one of the three large southern Alps, Alpine cantons, along with Ticino and the Grisons, which encompass a vast diversity of ecosystems. It is a bilingual canton, French language, French and German language, German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel, St. Gallen a.o.). , coordinates = , largest_city = Zürich , official_languages = , englishmotto = "One for all, all for one" , religion_year = 2020 , religion_ref = , religion = , demonym = , german: Schweizer/Schweizerin, french: Suisse/Suissesse, it, svizzero/svizzera or , rm, Svizzer/Svizra , government_type = Federal assembly-independent directorial republic with elements of a direct democracy , leader_title1 = Federal Council , leader_name1 = , leader_title2 = , leader_name2 = Walter Thurnherr , legislature = Federal Assembly , upper_house = Council of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chasselas
Chasselas or Chasselas blanc is a wine grape variety grown mainly in Switzerland, France, Germany, Portugal, Hungary, Romania, New Zealand, Croatia and Chile. Chasselas is mostly winemaking, vinified to be a full, Dry (wine), dry and fruity white wine. It is also suitable as a table grape, grown widely for this purpose in Turkey and Hungary Hungary ( hu, Magyarország ) is a landlocked country in Central Europe. Spanning of the Pannonian Basin, Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the .... History Genetic analyses made in 2009 in a laboratory of the University of Dieppe showed that Chasselas is a grape variety originating in western Switzerland.J. F. VOUILLAMOZ et C. ARNOLEtude historico-génétique de l’origine du ‘Chasselas’ (PDF), Université de Neuchâtel, NCCR Plant Survival, 2009. Its name was first mentioned in the 16th century. In 1940, Chasselas was Cross ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinot Gris
Pinot Gris, Pinot Grigio (, ) or Grauburgunder is a white wine grape variety of the species ''Vitis vinifera''. Thought to be a mutant clone of the Pinot Noir variety, it normally has a grayish-blue fruit, accounting for its name, but the grapes can have a brownish pink to black and even white appearance. The word ''pinot'' could have been given to it because the grapes grow in small pinecone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink,J. Robinson: ''Vines Grapes & Wines'', p. 158. Mitchell Beazley 1986 . and it is one of the more popular grapes for skin-contact wine. Pinot Gris is grown around the globe, with the "spicy" full-bodied Alsatian and lighter-bodied, more acidic Italian styles being most widely recognized. The Alsatian style, often duplicated in New World wine regions such as Marlborough, Tasmania, South Australia, Washington, Oregon, and South Africa tend to have mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballotines'', '' pâtés'', and '' confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The '' Food Lover's Companion'' says, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcuterie''." The 1961 edition of '' Larousse Gastronomique'' defines it as " e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirsch
Kirschwasser (, ; , German for "cherry water") or kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. ''Alexis Lichine's New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice. Serving Kirschwasser is usually imbibed neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in fondue. People in the German-speaking region where it originated usually serve it after dinner, as a digestif. Kirschwasser is used in some cocktails, such as the Ladyfinger, the Florida, and the Rose. High-quality kirschwasser should be served around , warmed by th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are Prosciutto di Parma DOP from Emilia-Romagna and Prosciutto di San Daniele DOP from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked. In Italian, ''prosciutto'' means any kind of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from Italy or made in the Italian style) in English- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
