土地と伝統の味

アルプ・スブリンツ
Alp Sprinz AOP

アルプ・スブリンツ Alp Sbrinz AOPは、中央スイス地方伝統のスブリンツチーズの中でも、アルプ（山上の放牧地）で夏の間、放牧している牛から搾乳したフレッシュな生乳からつくられるもので、昔ながらの製法にこだわった厳格な基準に従って製造されている。スブリンツチーズが文献に登場したのは16世紀のことだが、古代ローマに輸出されていたチーズと特徴が似ていることから、スイスで最も古いチーズと考えられている。

アルプツィーガー

Alpziger

アルプツィガーは、フリブール州、ベルン州、オプヴァルデン州のアルプ（山上の放牧地）で生産されていた牛乳凝乳／リコッタチーズ。12世紀には文献に登場しており、スブリンツやグリュイエールなどのチーズをつくった後に残るホエー（乳清）のみを原料として夏季につくられていたもの。デリケートで腐りやすいため、現在、伝統を受け継ぐ生産者が少ない。生食のほか、主にケーキやパンのフィリングに使われている。

ビュンドナーフライシュ

Bündnerfleisch

グラウビュンデン州産のドライビーフ。農民が多く冬が長いこの地では、主たる保存食として干し肉づくりが何世紀にも渡り受け継がれてきた。牛肉を塩と香辛料、ハーブで揉み、独自の調味液に漬け込んだ後、屋根裏部屋などに吊るし、新鮮な山の空気の中で乾燥させる。生ハムのように薄く切ってパンと一緒に食べたり、スープの具として使われる。

クーラー・バインヴルスト

Churer Beinwurst

何世紀も前から肉を熟成させてつくるサラミなどの特産品があるグラウビュンデン州の州都クールで一番古い伝統を誇るソーセージ。豚の切り落とし肉（主にモモ肉）など通常捨てられるような残り部位を粗く刻み、様々なスパイスを加えた白ワインに数日間漬け込んだ後、地元のブナやモミの木で燻製してつくられたもので、農民や労働者が食べていた。今ではほとんど生産しなくなったが、一部クールの肉屋で受け継がれている。

Cicitt delle valli del Locarnese

The history of Cicitt sausages is closely intertwined with that of goats in the valleys around Locarno. The sausages get their intense aroma from an ancient recipe and can be several metres long.

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.

Farina bóna

Farina bóna, or “good flour”, is a traditional corn flour produced in the Onsernone Valley, not far from Locarno. The flour’s distinctive flavour comes from roasting the corn and fine milling the toasted kernels. Historically, farina bóna was mixed with water or milk making a porridge, to which berries or wine were added.

Furmagin da Cion

In the local dialect of Val Poschiavo in the very south-east of Switzerland, the pig is called “il cion”. And a “furmagin” is a meat pie. In the past, each family made its own furmagin during the Metzgete feast. The pâté, made from pork, is baked in the oven and can be eaten hot or cold.

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.

Mascarplin

Mascarplin is a typical product of Val Bregaglia. It is a matured Ziger soft cheese, which is made from goat’s milk. This ripened ricotta is also called “mascalpel” in the upper part of the valley. The goat farmers produce small quantities of the speciality each spring and autumn.

Paun sejel Val Müstair

Paun sejel is a Swiss bread from Val Müstair, which is traditionally made from indigenous Graubünden rye. The sourdough bread is typical for the region and is produced by only one baker in the valley.

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.

Ur-Roggenbrot AOP rye bread from Valais

Ur-roggenbrot AOP rye bread from Valais is made exclusively with rye flour, water and salt. The sourdough bread is a dark brown, compact, long-lasting product. Hard and crispy on the outside, moist on the inside with a characteristic sour taste. It goes well with meat and cheese, as well as with desserts.

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.

Traditional Emmentaler

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.

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.

Zincarlin dala Vall da Mücc

Zincarlin dala Vall da Mücc is a fresh cheese made with raw milk from Ticino. It comes from the Valle di Muggio and is very complex to produce. The cheese is aged for one to two months in cellars typical to the Monte Generoso massif.

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.

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.