In addition to Alpsbrinz AOP, there are many other products in Central Switzerland that are well worth a visit. Other types of cheese, as well as meat, beer, and sweets, will delight the most demanding of palates.
CHEESE AND DAIRY PRODUCTS
The alpine pastures of Central Switzerland are ideal for the production of a wide range of cheeses and dairy products.
No two Alpine cheeses taste the same. The local diversity of aromatic herbs, manufacturing methods and traditions mark the cheese with their aroma, color, shape, degree of ripeness and hardness.
All Alpine cheeses have one thing in common: their unique, spicy taste, which comes from fresh alpine grasses and herbs. There are often well over a hundred different herbs and grasses growing on alpine pastures – on lowland meadows, there are usually only a dozen or so.
In addition to Sbrinz AOP, Central Switzerland has other cheeses to offer. Uri Alp cheese, for example, has been around since the 18th century. This semi-hard cheese is made to exacting standards on mountain pastures at altitudes of at least 1350 meters. It is characterized by a very mild, spicy note, which cheesemakers often enrich with various aromas such as garlic, chives, cumin, basil or pepper.
WHERE CAN YOU ENJOY THEM?
Right on the mountain pastures! The canton of Uri boasts a host of farms and alpine pastures where you can discover not only the canton’s unique landscapes, but also its exceptional products. You can, for example, discover the products of Geissenparadies in the mountainous Göscheneralp valley, Alp Galenstock or Alp Hinterfeld in the wild and romantic Meiental valley.
THE HEALTHIEST OF ALL CHEESES
Of all cheese varieties, alpine cheese is considered the healthiest. This is mainly due to its high content of omega-3 fatty acids. These unsaturated fatty acids are good for the cardiovascular system. Bioactive peptides also have an antihypertensive effect. Alpine cheese also contains vitamins A, B2, B6 and B12.
SAUCES
In Andermatt, Helvetic-Barbeque cooks up a range of sauces and rubs that are distinguished by their regional influences, their high usage of Swiss ingredients and their unique taste. Swiss vinegar and Ticino peppers give the sauces a special spiciness.
These sauces are infused with the aromas of Switzerland and are ideal for spicing up the finest dishes!
RECIPE IDEAS
Looking for inspiration to impress your friends and family at your next barbecue? Helvetic-Barbeque has all kinds of recipes for you!
WHERE CAN YOU BUY THEM?
Helvetic-Barbeque’s range of sauces and rubs can be ordered online, directly from their website. You can also find their products at various points of sale in Switzerland.
MEAT
For meat lovers, Central Switzerland also offers a variety of meat specialties, including Uri’s “Hauswurst Hirsch” – a specialty of the canton of Uri. It is part of Switzerland’s culinary heritage and a typical product of the peasant “Metzgete”. Unlike other types of sausage, it contains deer, goat, sheep and wild boar meat in addition to the traditional beef and pork.
LEARN MORE
Find out more about this Uri specialty on the Swiss Culinary Heritage website.
FUN FACT
Hirsch’s home-made Uri sausage is eaten all year round, but there are two peaks in the year: October to December… as well as the hiking season! Yes, this sausage is the ideal snack for a great high-altitude picnic.
FISH
The Gotthard pike-perch is 100% Swiss. They are fertilized, hatched, and raised in the pristine spring water of the Uri Alps. In a darkened environment with ideal water temperature and a gentle current, Erstfeld is the ideal breeding ground for this species as its food matches its natural diet and comes from sustainable production.
SUGARS
With so many sweet specialties to choose from, Central Switzerland seems to be a sweet-lovers’ paradise!
In the canton of Lucerne, Willisauer Ringli have been made for centuries. According to a court ruling in the 1940s, these round, sweet cookies can only be made in Willisau! Although they were made by many bakers in those days, only a few remain today – including the historic Amrein confectionery. Made from flour, sugar and honey, these traditional cookies attract gourmets from far and wide.
The “Luzerner Birnenweggen” is another popular pastry from Lucerne. This specialty, filled with dried pears and cooked prunes, nuts and spices, is part of Switzerland’s culinary heritage. Although pear breads can be found in various cantons of German-speaking Switzerland, for a long time they were not associated with their region of origin. However, it seems
that the Luzerner Birnenweggen appellation appeared particularly early, since it is mentioned in a cookbook as early as 1911!
In the cantons of Nidwalden and Obwalden, too, a pear-based specialty stands out from the crowd: gingerbread. This gingerbread specialty from Unterwalden is distinguished by its use of pear honey – or pear syrup – instead of bee honey. Although the gingerbread recipe is more or less the same in both cantons, its shape immediately reveals its origin: round in Obwalden, square in Nidwalden. It is up to you to taste them and determine the differences in taste!
In Canton Schwyz, break open your taste buds with “Schafböcke“. These ancient pastries shaped like a ram’s horn were once baked by families and sold to pilgrims from the stands. Today, they are made in a few specialized bakeries according to secret recipes… Enjoy!
TASTE THE TRADITIONAL WILLISAUER RINGLI
On a trip to the region, be sure to try Willisauer Ringli at the historic Amrein confectionery, which has been making them for almost 170 years!
RECIPE FOR LUZERNER PIRNENWEGGEN
Why don’t you try to unlock the secrets that make Luzerner Birnenwegge so good by making them at home? Lucerne Tourism has just the recipe from Hans R. Amrein’s recipe to help you do just that. Let’s get to work!
CRAFT BEERS
In 2008, a group of friends from Lucerne decided to start brewing beer the old-fashioned way. After the success of their beer, they had no choice but to take this regional brewery to the next level. They succeeded in 2009, and they tapped the first vat of “Luzerner Bier – Original” in April 2010!
The Lucerne Brewery now offers a total of 8 beers in all colors.
Beer is brewed in Canton Schwyz too! For 140 years, the Rosengarten brewery has been delighting beer lovers all over Switzerland with its delicious Einsiedeln beer. Its rich assortment includes 14 beers!
BEHIND THE SCENES!
To discover all the secrets of beer brewing, Lucerne Beer opens its doors to you. On the agenda: a brewery tour, history… and a tasting!
WHERE CAN YOU ENJOY IT?
The best way to learn more about the brewery is to visit the brewery itself. But you can also sample the aromas at a local restaurant or bar!
WINES
Despite their small size, Central Switzerland’s vineyards have expanded in recent years, producing wines renowned for their quality. In the Lake Lucerne region, the Pinot Noir grape is the main variety grown. The climate is particularly favorable in the plots and on the slopes surrounding the lakes.
LEARN MORE
To find out more about the vineyards and wines of Central Switzerland, visit the Swiss Wine website.
SPIRITS
In Central Switzerland, several distilleries produce delicious eaux-de-vie and liqueurs.
In Hohenrain, the Seetal distillery produces them from fruit grown on the surrounding farms. Tours and tastings are available to discover this fascinating world.
The Stalder family also produces various eaux-de-vie (made from prunes and old quetsches) and other specialties, including Träsch, Äntebüsi and even absinthe! Tours and tastings will help you learn more. You can even combine this excursion with a horse-drawn carriage ride from Weggis!
BEHIND THE SCENES!
There is nothing quite like being there to meet the producers, taste their specialties – and take them home with you!
TRADITIONAL DISHES
Älpermagronen are considered a traditional dish of the Swiss Alps. They consist of pasta, potatoes, cream, cheese, and onions, and are often served with apple sauce in mountain huts or traditional restaurants. There are several regional variations: in Uri, for example, there are no potatoes in Älpermagronen!
It’s your turn to discover the different variations of this dish during your stay in the region.
RECIPE IDEA
Have you just returned from Central Switzerland with a pocket full of Alpsbrinz AOP? Then learn how to cook Älpermagronen… and enjoy your cheese in a whole new way!
Regional actors
