page_title: Switzerland
section_title: Cuisine
hierarchical_section_title: Switzerland / Culture / Cuisine
caption_attribution_description: English: A full cheese fondue set in Switzerland. Apart from pieces of bread to dip into the melted cheese, it comes with side servings of kirsch, raw garlic, pickled gherkins and onions, and olives. Українська: традиційний набір посуду + інгредієнти для приготування традиційного швейцарського фондю
context_page_description: Switzerland, officially the Swiss Confederation, is a country situated in the confluence of Western, Central, and Southern Europe. It is a federal republic composed of 26 cantons, with federal authorities based in Bern. Switzerland is a landlocked country bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. It is geographically divided among the Swiss Plateau, the Alps, and the Jura, spanning a total area of 41,285 km², and land area of 39,997 km². While the Alps occupy the greater part of the territory, the Swiss population of approximately 8.5 million is concentrated mostly on the plateau, where the largest cities and economic centres are located, among them Zürich, Geneva and Basel, where multiple international organisations are domiciled and where the main international airports of Switzerland are.
  The establishment of the Old Swiss Confederacy dates to the late medieval period, resulting from a series of military successes against Austria and Burgundy. Swiss independence from the Holy Roman Empire was formally recognized in the Peace of Westphalia in 1648.
context_section_description: The cuisine of Switzerland is multifaceted. While some dishes such as fondue, raclette or rösti are omnipresent through the country, each region developed its own gastronomy according to the differences of climate and languages. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyère or Emmental, produced in the valleys of Gruyères and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.
  Chocolate has been made in Switzerland since the 18th century but it gained its reputation at the end of the 19th century with the invention of modern techniques such as conching and tempering which enabled its production on a high quality level. Also a breakthrough was the invention of solid milk chocolate in 1875 by Daniel Peter. The Swiss are the world's largest consumers of chocolate.
  Due to the popularisation of processed foods at the end of the 19th century, Swiss health food pioneer Maximilian Bircher-Benner created the first nutrition-based therapy in form of the well-known rolled oats cereal dish, called Birchermüesli.
  The most popular alcoholic drink in Switzerland is wine. Switzerland is notable for the variety of grapes grown because of the large variations in terroirs, with their specific mixes of soil, air, altitude and light. Swiss wine is produced mainly in Valais, Vaud (Lavaux), Geneva and Ticino, with a small majority of white wines. Vineyards have been cultivated in Switzerland since the Roman era, even though certain traces can be found of a more ancient origin. The most widespread varieties are the Chasselas (called Fendant in Valais) and Pinot noir. The Merlot is the main variety produced in Ticino.
caption: Fondue is melted cheese, into which bread is dipped.
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