Zuger Kirsch: beroemde brandewijn

Zuger Kirsch: beroemde brandewijn

Gebruiken en traditie – One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which...meer

Hops and malt: brew your own beer

Hops and malt: brew your own beer

Culinaire highlights – There are innovative brewers producing local...meer

Käsknöpfle: a dish for all seasons

Käsknöpfle: a...

Culinaire highlights – Traditional Käsknöpfle – tiny...meer

Bloderchäs: sour but good

Bloderchäs: sour...

Culinaire highlights – Schlorziflade, Haselbeizonne,...meer

Zuger Kirsch: beroemde brandewijn

Zuger Kirsch: beroemde brandewijn – One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook Heinrich Höhn in 1921, and is one of the crowning glories of Swiss confectionery.

Tot de regionale beroemdheden hoort de Zuger Kirsch, die in de destilleerderijen rondom Zug wordt gebrand.

Zuger Kirsch: beroemde brandewijn
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Hops and malt: brew your own beer

Culinaire highlights – There are innovative brewers producing local speciality beers throughout Switzerland – but especially in Basel. Alongside Ueli beer, Unser beer is the city's best-known. At the small brewery, you can try your hand at making your own beer, learning the tricks of the master brewer. Later, you can collect your very own Unser beer in a small barrel, to enjoy at home.

Hops and malt: brew your own beer

Käsknöpfle: a dish for all seasons

Culinaire highlights – Traditional Käsknöpfle – tiny golden cheese dumplings – are almost the national dish of neighbouring Liechtenstein. Freshly made, they are typically served accompanied by spicy grated cheese, crisp fried onions and fresh apple sauce. The dish invariably goes down well – whether enjoyed on a sunny terrace in summer, or in front of an open fire in winter.

Käsknöpfle: a dish for all seasons

Bloderchäs: sour but good

Culinaire highlights – Schlorziflade, Haselbeizonne, Fenz: quirkily named dishes and foodstuffs are one of the hallmarks of Eastern Switzerland. Another such is Bloderchäs: a low-fat cheese made in the regions of Toggenburg, Werdenberg and Liechtenstein from curdled milk ("Blodermilch" in the local dialect) without the addition of rennet. It goes well with local Rhine valley corn, Knöpfli (cheese dumplings) or potatoes.

Bloderchäs: sour but good