the Canton of Bern

Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture, and marble-sized holes (eyes), which appear durin... Read more

Rösti is a simple, buttery and fragrant national dish of Switzerland, a crispy crusted potato pancake with an appetizing golden color. It is a great side dish to traditional Swiss delicacies such as leberspiesschen (grilled calves' livers wrapped in bacon and sage) or émi... Read more

Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the c... Read more

Swiss Tilsit or Royalp Tilsit is a Swiss cheese produced in the Emmental Valley. The cheese is made from pasteurized or raw cow's milk. The pasteurized version is mild, while the raw one has a stronger flavor and it's called Farmhouse Tilsit. The third version is made f... Read more

Berner rösti is a traditional variety of rösti originating from Bern. This type of rösti differs from the standard rösti due to the addition of diced bacon, and the potatoes are coarsely grated. It's made with a combination of boiled potatoes, diced bacon, butter, and salt. Th... Read more

Berner platte is a traditional celebratory dish originating from Bern. It consists of a large plate that's filled with a variety of sauerkraut, meat, offal, potatoes, and green beans. The meat, vegetables, and side dishes are all prepared separately, then served on the same plate – the meat... Read more

Produced in Belp, hence the name, Belper Knolle is a unique Swiss hard cheese that's shaped into a small ball. The word Knolle translates to tuber, referring to its shape and style – it's mostly used as a grating cheese. The cheese is made from raw cow's milk, and... Read more

Berner Alpkäse is a traditional cheese originating from the Bernese Oberland. This hard cheese is made during summer from full-fat raw cow's milk that's flavored with Alpine herbs on which the cows graze. It's usually left to age from 6 to 18 months before consumption. Underneath it... Read more

Despite its name, the famous Swiss blue cake, a specialty of the Frutig valley, is not blue, nor is it a cake. It is a simple puff pastry without fillings or toppings, one that has been produced in local bakeries since the 1900s. Its name refers to the phrase blau machen, meaning to ... Read more

Meitschibei are finger-thick, horseshoe-shaped Bernese pastries filled with sweetened hazelnuts. Their name directly translates to girl’s legs and it comes from their characteristic shape. The dough is made with white flour, butter, milk, yeast, malt, sugar, salt, and eggs, while t... Read more

Chaux-d'Abel is a semi-hard cheese is crafted from fresh raw cow's milk sourced from local dairy cows grazing on the rich pastures of the Franches-Montagnes. The cheese undergoes an aging process of approximately two and a half months, during which it develops its distinctive, well-pronounced fla... Read more

Belper mürggel is a Swiss soft cheese made from raw cow's milk and invented by Peter Glauser. Its name derives from the Bernese German term "mürggel," referring to a loaf of bread with a substantial crust, which the cheese resembles in appearance. The cheese is notable for its edible ri... Read more