Swiss Food Culture

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The Swiss food culture In Switzerland, breakfast typically includes bread, butter or margarine, marmalade or honey, maybe some cheese or cereals, plus milk, cold or hot chocolate, tea or coffee. Lunch may be as simple as a sandwich or a birchermüesli meal based on uncooked rolled oats and other products based on grain, fresh or dried fruits, nuts, and mixed with milk, soy milk, yogurt or/and fruit juice or it could be a complete meal. Depending on what people had for lunch, dinner can be a full main course or just some bread, cheese, maybe some dried meat or any other light meal. Drinks range from plain water, over different types of soft drinks including most internationally well known brands plus some local products, to a great variety of beers and wines. Hot drinks include many different flavors of tea and coffee. Swiss cuisine is a flavorful blend of German, French, and Italian influences. In most restaurants and hotel dining rooms today, menus will list a wide layout of international dishes. Cheese- Cheese making is part of the Swiss heritage. Cattle breeding and dairy farming, concentrated in the alpine areas of the country, have been associated with the region for 2,000 years, since the Romans ate caseus Helveticus (Helvetian cheese).. Today, more than 100 varieties of cheese are produced in Switzerland. The cheeses, however, are not mass produced -- they're made in hundreds of small, strictly controlled dairies, each under the direction of a master cheese maker. The cheese with the holes, known as Switzerland Swiss or Emmentaler, has been widely copied, since nobody ever thought to protect the name for use only on cheeses produced in the Emme Valley until it was too late. Other cheeses of Switzerland, many of which have also had their names plagiarized, are Gruyère, appenzeller, raclette, royalp, and sapsago. The names of several mountain cheeses
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