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Raclette
Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an AOP. Raclette cheese is also a Savoyard-type cheese marketed specifically to be used for this dish. History Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as ''Bratchäs'' or ''Bratkäse'', "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire for sof ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raclette 20040817 140816
Raclette (, ) is a Swiss cuisine, Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of Valais in Switzerland. This cheese from Valais benefits from an Appellation d'origine protégée (Switzerland), AOP. Raclette cheese is also a Savoyard-type cheese marketed specifically to be used for this dish. History Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Canton of Valais, Valais and Canton of Fribourg, Fribourg (Switzerland), and Savoie and Haute-Savoie (France). It was then known in the German-speaking Switzerland, German-speaking part of Switzerland as ''Bratchäs'' or ''Bratkäse'', "roasted cheese". Traditionally, cow herders carried cheese with them when they ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cuisine
Swiss cuisine is influenced by Austrian cuisine, Austrian, French cuisine, French, German cuisine, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are made from basic ingredients, such as potatoes and List of Swiss cheeses, Swiss cheese. The great cultural diversity within Switzerland is also reflected in the great number of regional or local specialties. Well-known Swiss dishes include raclette and fondue (molten cheese eaten with bread or potatoes), rösti (fried grated potatoes), muesli (an oatmeal breakfast dish) and Zürcher Geschnetzeltes (veal and mushrooms on a cream sauce). Food and dishes There are many regional dishes in Switzerland. One example is Zürcher Geschnetzeltes, thin strips of veal with Edible mushroom, mushrooms in a cream sauce typically served with rösti. Italian cuisine is popular in contemporary Switzerland, p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute-Savoie
Haute-Savoie (; Arpitan: ''Savouè d'Amont'' or ''Hiôta-Savouè''; en, Upper Savoy) or '; it, Alta Savoia. is a department in the Auvergne-Rhône-Alpes region of Southeastern France, bordering both Switzerland and Italy. Its prefecture is Annecy. To the north is Lake Geneva; to the south and southeast are Mont Blanc and the Aravis mountain range. It holds its name from the Savoy historical region, as does the department of Savoie, located south of Haute-Savoie. In 2019, it had a population of 826,094.Populations légales 2019: 74 Haute-Savoie INSEE Its subprefectures are [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballotines'', '' pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The ''Food Lover's Companion'' says, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcuterie''." The 1961 edition of ''Larousse Gastronomique'' defines it as " e art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kirsch
Kirschwasser (, ; , German for "cherry water") or kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. ''Alexis Lichine's New Encyclopedia of Wines & Spirits'' (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice. Serving Kirschwasser is usually imbibed neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in fondue. People in the German-speaking region where it originated usually serve it after dinner, as a digestif. Kirschwasser is used in some cocktails, such as the Ladyfinger, the Florida, and the Rose. High-quality kirschwasser should be served around , warmed by the hands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
