Malakoffs: potentially addictive

Culinary highlights – These crispy fritters made with cheese, egg, white wine and Kirsch are not free from danger. Quite a few visitors have tasted one, ordered a couple more, then a couple more… the record is supposed to be twelve! The story goes that French-Swiss mercenaries brought the recipe home from the 19th-century Crimean War, perfecting it into today's delicacy.

Malakoffs: potentially addictive

Vacherin Mont-d'Or AOP: hot stuff

Culinary highlights – Gourmets like it hot: they place the pine-wood box in silver foil, pour a tangy white wine over the cheese, and bake it all in the oven. Served with potatoes, crispy bread and nuts, this "mini-fondue", unique worldwide, is an exquisite delicacy. Try it for yourself – either at home, or in one of our cosy and welcoming restaurants.

Vacherin Mont-d'Or AOP: hot stuff

L'Etivaz AOP: a Swiss original

Culinary highlights – High up on the lush alpine meadows of the Lake Geneva Region graze the brown-and-white cows that are at the origin of L'Etivaz. They produce the healthy milk for this celebrated summer alpine cheese, which is made in large copper cauldrons over an open fire. This was the first cheese to receive the Swiss AOP (Registered designation of origin) label.

L'Etivaz AOP: a Swiss original