Bloderchäs: sour but good

Bloderchäs: sour but good – 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.

Gottlieber Hüppen: flavour-filled

Culinaire highlights – Anyone asking for Hüppen in Switzerland means only one thing: the crispy wafer rolls from Gottlieben on Lake Constance. The Gottlieber company has been making them here since 1928, and now produces eleven million of the little delicacies every year. Each Hüppe is baked by hand, rolled like a cigar, and then given a chocolate or amaretto filling.

Schon in der Frühzeit war die Felseninsel zwischen dem Genfersee und den steil aufragenden Bergen bewohnt. Von hier wurde jahrhundertelang der Schiffsverkehr auf dem Genfersee und der bedeutende Landweg zum St.Bernhard-Pass beherrscht. Vom 12. bis ins 16. Jahrhundert gehörte Chillon den Grafen von Savoyen, dann eroberten die Berner die Wasserburg, danach die Waadtländer. Über 300’000 Besucher besichtigen pro Jahr Chillon mit den Wandmalereien aus dem 14. Jahrhundert, den unterirdischen Gewölben, Paradesälen und dem original erhaltenen Schlafzimmer aus der Zeit der Berner Herrschaft. Schon in der Frühzeit war die Felseninsel

St. Galler Kalbsbratwurst: no. 1

Culinaire highlights – This famous veal sausage from St. Gallen is the clear favourite at barbecues, fêtes and other festivals throughout Switzerland: Swiss National Day (1 August) would not be complete without it. In 2007 it was awarded IGP (Indication Géographique Protégée, Protected Geographical Indication) status, of which the St. Gallen butchers are proud. Only the finest veal, a little bacon and fresh milk may be used as ingredients. The Swiss prefer their favourite sausage served crisp and brown from the grill, accompanied by a crunchy Bürli roll.

Torta di pane: made from old bread

Tessin – The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a dessert masterpiece, which in its finest incarnations can also contain amaretti biscuits, almonds, raisins, nuts, marsala, rum and a shot of grappa.