HOMESwitzerland / Food From Wikipedia
The cuisine of Switzerland is multi-faceted. 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 had 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 milk chocolate in 1875 by Daniel Peter.
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.
Swiss Armed Forces
Geography and climate
Education, science, and technology
Energy, infrastructure, and environment
Food********** Ovulation defines the transition from the follicular phase to the luteal phase. The length of each phase varies from woman to woman and cycle to cycle, though the average menstrual cycle is 28 days. **********
Page includes material from Wikipedia
Covered by Creative Commons license
Juhu Tara Road, Juhu,
Mumbai - 400049 India
Last updated: June 26, 2010