Great Sites of Taste

The Val d'Hérens and its Rasse d'Hérens

For generations, the inhabitants of the Val d'Hérens have farmed the steep valley slopes. Their invaluable knowledge has resulted in a rich landscape and products with a fine flavour.

The Valais Hérens breed is omnipresent in the landscape, but also in the culture and traditions. These robust, proud and fierce cattle can be admired during visits, hikes and regional events.

The Ajoie and its Damassine AOP

The vast, fertile plains of the Ajoie have earned the region the nickname “orchard of the Jura”. The red plum variety “Damasson rouge” grows here. They are harvested in August, as soon as they are ready to fall off the tree, before being processed into a clear schnapps: Damassine AOP. This is an integral part of the landscape and traditions of the Ajoie.

Basel and its Läckerli

The most famous symbol of Basel is a small gingerbread biscuit with sweet notes of honey, hazelnuts, almonds, candied fruit and spices: the Basler Läckerli. The spice biscuit has been produced in the city on the River Rhine since the 17th century, much to the delight of young and old.

Bellelay, the Franches-Montagnes and their Tête de Moine AOP

Tête de Moine AOP is a cylindrical, smeared semi-hard cheese that has been produced in Bellelay since 1192. Its flavour comes from the milk of cows that graze on the vast plains of the Franches-Montagnes district at 1,000m above sea level. The Maison de la Tête de Moine offers a comprehensive insight into the ancient tradition of cheese production.

The Val-de-Travers and its absinthe

The cradle of absinthe lies in the heart of the Val-de-Travers. Invented in the 18th century, The Green Fairy was soon hugely popular in 19th century Paris, inspiring poets and artists alike. 

Liechtenstein, Werdenberg & their Ribelmais AOP

Between the Principality of Liechtenstein and the Werdenberg region lies a beautiful piece of land that stretches from the Rhine Valley up to 2500 metres above sea level.

This is where Ribelmais AOP corn flour thrives. The maize flour is specially cultivated and produced in Liechtenstein and Werdenberg under a protected designation of origin.

Valposchiavo and its 100% Valposchiavo project

The valley, which slopes down for almost 25km, has three different climate zones. The inhabitants of Val Poschiavo have managed to adapt to these unique conditions. The almost exclusively organic regional produce is as diverse as the breathtaking landscape of the valley: Val Poschiavo produces Alpine cheeses, herbal teas, sausages, fruit and even olive oil. This globally unique approach has a name: 100% Valposchiavo.

Ticino and its Merlot

Merlot is the second most-cultivated red grape variety in Switzerland. Nowhere does it thrive as well as in Ticino. To grow so successfully, the grape variety favours Ticino’s high number of hours of sunshine, mild climate and high average temperature. What’s more, no other region in the world presses so many varieties of Merlot.

The Grand Entremont and its Valais Raclette AOP

Valais Raclette AOP is firmly rooted in the Valais Alps and occupies an important place in the hearts of the mountains’ inhabitants. This raw milk cheese is still made according to a traditional recipe today, with great love and commitment, and is part of the charm of the Valais.

Central Switzerland and its Alpsbrinz AOP

In the heart of Switzerland, between Lake Lucerne and the mountains of Central Switzerland, lies Lucerne-Lake Lucerne. The region preserves its culinary heritage through culture and history.

Alpsbrinz AOP is the oldest Swiss cheese. This hard cheese combines floral flavours and perfectly embodies history, tradition and craftsmanship.

The Grandson region and its truffles

Truffles do not only grow in France and Italy. The soil in the northern part of the canton of Vaud is rich in lime and magnesium, making it a true truffle paradise. The valuable edible mushrooms of the Grandson region are collected between June and March. All varieties appreciated by gourmets can be found here: from the summer truffle to the Alba truffle.

Morges and its walnuts

In the canton of Vaud, walnut trees have been part of the landscape since Roman times. Their fruit has been used to produce walnut oil for many centuries. Huile de noix AOP walnut oil is purely a product of Vaud. The walnuts are harvested in autumn and dried, before being pressed at the Moulin de Sévery using traditional methods.

Lavaux and its Chasselas

In the heart of the spectacular Lavaux landscape, which is an UNESCO World Heritage site, the Chasselas is the undisputed king among wines. A true terroir wine, it is known for its exceptional quality, with a unique character drawn from the soil on the shores of Lake Geneva since the 17th century.

The Chablais and its Sel des Alpes

Sel des Alpes, Swiss Alpine salt, is a true product of the region and the treasure of the Bex salt mines. Since the 15th century, one of the purest salts in the world has been produced in a manufacturing process that combines tradition with modernity. This fascinating place welcomes adventurous gourmets from all over the world.