Tomme vaudoise: soft and smooth

Tomme vaudoise: soft and smooth

Culinary highlights – Tomme vaudoise is a soft cheese best enjoyed young, when its taste is rounded and mild. But the mature version, with a clear rustic note, also has its fans. Its creamy consistency and soft rind make...more

Whitefish: a delicacy

Whitefish: a delicacy

Culinary highlights – One of the finest edible fish of the region is the whitefish, a member of...more

Valais rye bread AOP: the real thing

Valais rye bread...

Culinary highlights – Rye bread from Valais is the...more

Saffron: more precious than gold

Saffron: more...

Culinary highlights – Saffron flourishes in only one...more

Tomme vaudoise: soft and smooth

Tomme vaudoise: soft and smooth – Tomme vaudoise is a soft cheese best enjoyed young, when its taste is rounded and mild. But the mature version, with a clear rustic note, also has its fans. Its creamy consistency and soft rind make it an ideal dessert cheese, as well as the highlight of any cheese platter. It can also be enjoyed as a meal in itself – for example, served with vegetables or salad.

Tomme vaudoise: soft and smooth

Whitefish: a delicacy

Culinary highlights – One of the finest edible fish of the region is the whitefish, a member of the salmon family (Coregonus). It is served in the region around Lausanne and Montreux – Vevey in a host of ways: as a whole fish, filleted, smoked, as a mousse or in a terrine. "La féra" tastes best of all enjoyed at one of the numerous restaurants with views of the lake.

Whitefish: a delicacy

Valais rye bread AOP: the real thing

Culinary highlights – Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOP. The rustic sourdough bread tastes best when it has been kept for two or three days. It can also be made with walnuts or dried fruit.

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label.

Valais rye bread AOP: the real thing
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Saffron: more precious than gold

Culinary highlights – Saffron flourishes in only one place in central Europe: the Valais mountain village of Mund. Just five kilograms are harvested a year, laboriously by hand. For Mund saffron comes from the three red stigmas of a crocus flower; it takes 12,000 flowers to make just 100 grams. The delicacy can be enjoyed in saffron risottos, saffron fondues, parfaits or other desserts.

Saffron: more precious than gold