Slow Food products of the northern side of the Alps

Zwetschgenlandschaft_im_Tafeljura

Intro

From the calcareous soils of the Jura over the Swiss Plateau, the area extends to the northern flank of the Swiss Alps: selected products delight any connoisseur and provide culinary insights into these diverse regions.

Alp Sprinz AOP

Alp Sprinz AOP is the cheese of Central Switzerland and is produced in the Alps according to strict specifications. Cows graze on the lush meadows of the Central Swiss Alps and cheese is made exclusively from fresh raw milk during the summer season. With roots going back to the 16th century, the cheese is considered one of the oldest in Switzerland.

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Alpziger

Alpziger is a cow’s milk curd produced on the Alpine pastures in the cantons of Fribourg, Bern and Obwalden. The whey from various raw milk products is used for production. Alpziger is consumed fresh, stored or smoked, and is now also used as a filling for pies or bread.

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Chantzet du Pays d’Enhaut

Chantzet is the typical sausage of the Pays d’Enhaut. A traditional blood sausage with sliced white cabbage, pork and various spices. This artisanal product is now made by only two butchers in the canton of Vaud – and completely by hand.

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Black bee

The black bee is a Swiss honey bee and was the only European bee breed to reclaim the habitat north of the Alps after the Great Ice Age. In collaboration with Pro Specia Rara, the marketing of honey focuses on a specific breed of bee for the first time ever.

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Swiss Brenzerkirsch

Brenzerkirsch is a distillate made from small and medium-sized black sweet cherries from tall trees. The name Brenzerkirsch is used by fruit growers and distillers for the old varieties of cherry. These are intended exclusively for the production of schnapps and are not suitable for the fruit bowl.

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Toggenburg goat

This ancient breed of goat bears the name of the eponymous valley in the canton of St. Gallen. The breed was kept in the region from the 18th century onwards and is characterised by its adaptability and hardiness. For centuries, the animals contributed to the sustenance of the poorest families in the region.

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Traditional Emmentaler AOP

In the Emme valley, the traditional Emmentaler AOP cheese is produced according to ancient methods. The world-renowned tangy cheese is made using raw milk from local farmers whose cows graze in meadows. One wheel can weigh 100kg and matures for at least 12 months.

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Traditional walnut oil

Local walnut oil is produced in the village of Sévery in Vaud. The dried walnuts are shelled in a traditional mill, the Moulin de Sévery, crushed, roasted and then pressed into a strongly fragrant oil. The canton of Vaud accounts for 90% of all Swiss oil and nut production.

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Vacherin Fribourgeois AOP from raw milk

Vacherin Fribourgeois AOP is a true local Fribourg product. It is produced exclusively in the Alpine and village cheese dairies of the canton. Vacherin is appreciated as a dessert cheese as much as in traditional fondue. Only 2% of production is made from raw milk.

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Damson landscape in the Table Jura

The damson landscape in the Table Jura is unique. The narrow valleys and wide plateaus with their tall trees are home to old varieties of damsons. This subspecies of the plum is processed in the region to make jams, chutneys, dried fruit and many other products.

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Slow Food products of the northern side of the Alps

Intro

Alp Sprinz AOP

Alpziger

Chantzet du Pays d’Enhaut

Black bee

Swiss Brenzerkirsch

Toggenburg goat

Traditional Emmentaler AOP

Traditional walnut oil

Vacherin Fribourgeois AOP from raw milk

Damson landscape in the Table Jura

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