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Six common myths about Swiss food you need to stop believing

Unlike France and Italy, Switzerland is not known for its gastronomy. But if you live here, you probably heard some of these myths.

Six common myths about Swiss food you need to stop believing
This 'Swiss' cheese is Emmentaler. Photo by Photo by CHARLY TRIBALLEAU / AFP

While there’s nothing really ‘mythical’ about Swiss food, some myths need to be dispelled anyway.

Let’s face it — unlike France and Italy, Switzerland is not known for its gastronomy.

But if you live here, you need to get some facts straight about the food you eat (or even the food you wouldn’t touch).

Myth 1: The Swiss don’t call ‘Swiss cheese’ Swiss cheese

Just as there isn’t such a thing as Swiss language, there also isn’t a singular ‘Swiss’ cheese.

In many countries, any cheese with holes is called ‘Swiss’, but in Switzerland that ‘holey’ cheese is Emmentaler.

If you visit Switzerland and ask for Swiss cheese, all you’ll get is a blank stare. 

Myth 2: Swiss food is bland

If you believe Swiss food has no ‘kick’ to it, just try Cenovis.

This brown sandwich paste made of yeast, invented in 1931 in the canton of Aargau, is so salty, it can only be eaten when a thick layer of butter is spread on a slice of bread.

For those who have never tried it, according to the bastion of knowledge that is Wikipedia, Cenovis “is similar to English Marmite, Brazilian Cenovit, and Australian Vegemite”. 

According to the company itself, Cenovis’ history is closely tied to that of the amber ale. 

“In 1931, a brewer recycled the yeast used for the fermentation of beer: vegetal substances very rich in vitamin B1. After several tests, the product was perfected and a group of Swiss brewers launched Cenovis; the product was an immediate success and the famous spread was so good that from 1955 it was included in the rations for Swiss soldiers… Healthy and strong soldiers!”[1]

Still, Cenovis sandwiches are quite popular in Switzerland.

Myth 3: Swiss-produced food is better than foreign food

While many people will gladly commute across the border to France, Italy, and German to buy cheaper food, others would much rather pay higher prices for the “Made in Switzerland” label.

They claim local foods are of higher quality and taste better than imported ones.

It is not quite clear whether this is a myth, but there’s no scientific proof that either side is right or wrong.

At the end of the day, it’s up to you and your tastebuds. 

Myth 4: ‘Swiss Miss’ is not Swiss at all

American tourists plonking down at a Swiss cafe and asking for a glass of Swiss Miss are likely to be in for a rude shock when they realise the American hot chocolate drink is not Swiss at all. 

In fact, Swiss Miss is not well known outside of the US – and particularly not in Switzerland. 

Swiss Miss was invented in the 1950s by a Sicilian immigrant to the United States. Originally it was served only on airplanes, but eventually became so popular that you’ll find it in pantries all across the United States.

As for why it got that name, your guess is as good as ours. 

Myth 5: The Swiss haven’t invented any foods or drinks

OK, so Swiss Miss isn’t a Swiss invention, but actually, the Swiss have had an important role in culinary innovation. 

Perhaps the most famous Swiss food is muesli – otherwise known as birchermüsliwhich was invented by Swiss doctor Maximilian Bircher-Benner in 1900.

The cereal made of oats, grains, nuts, seeds and fresh or dried fruits grew in popularity and now can be found the world over. 

Photo by Annie Spratt , Unsplash

Another (in)famous Swiss invention is instant coffee, which is now found in the back of cupboards the world over. 

READ MORE: How Switzerland won the race to invent instant coffee

Besides Cenovis mentioned above, there is the Aromat powdered seasoning. There is hardly a household in Switzerland that doesn’t have this condiment in the kitchen.

It is most commonly used on boiled or hard-cooked eggs.

Knorr

And let’s not forget Rivella, the quintessential Swiss soda drink made from milk whey.

It is said that only those who were born and bred in Switzerland actually enjoy the unusual taste of this drink.  But that, too, may be a myth.

Myth 6: If it sounds appetising, then it must be

Actually, the opposite is true as well.

Take, for example, cholera.

Yes, cholera. While you may naturally be put off by this name, it is actually a delicious savoury pie, which just happened to be invented during the cholera epidemic in the 19th century.

It combines cheese with various vegetables, and is a hearty meal by itself.

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OPINION & ANALYSIS

Will Switzerland be able to feed itself in the future?

Amid a worsening climate crisis and an increasingly unstable world food system, Clare O’Dea looks at what Switzerland and its population need to do to ensure there is enough food on the table in the years to come.

Will Switzerland be able to feed itself in the future?

Faced with a growing global population, the climate crisis and increasingly degraded agricultural land, the challenge of how to feed the world in the near future is one of the burning issues of the day. 

Russia’s invasion of Ukraine has created a multitude of additional food security problems, contributing to already rising global food prices and rising input costs for agriculture, such as energy and fertilisers. 

Meanwhile, Switzerland’s food self-sufficiency rate is relatively low for Europe at around 50 per cent. The government’s new agriculture strategy for 2050 has set the seemingly modest goal of maintaining that level.

The 79-page strategy document, like most such publications, does not look beyond 2050. But this is just the point when climate change and increasing demand for food are expected to intensify.

Should we be alarmed?

One thing the Covid-19 pandemic showed was that not all countries are equally affected by a global crisis. Money is usually the main protection against disaster, but leadership, preparedness, and the ability and willingness to respond quickly are also important. 

For domestic food production over the next two to three decades, hope still rests on two main pillars – boosting productivity in a sustainable way, and changing consumer behaviour. There’s not much else that can be done. 

EXPLAINED: Why Switzerland’s inflation has rate stayed low compared to elsewhere?

The bad news is that the Swiss population is not eating a well-balanced diet and the average intake of calories is too high.

People are not eating enough dairy products, pulses, fruit and vegetables and consuming too much meat, sweet things and alcohol. 

We all know this.

But did you know how harmful this love affair with our stomachs is? The strategy document spells it out: “The environmental impact of consumption could be halved if people adopted a healthy diet, based on the nutritional recommendations.”

With a different portfolio of food grown in Switzerland corresponding to a healthier diet, the self-sufficiency rate would increase too. Consumer behaviour is changing but not radically or quickly enough. It’s hard to see the harm being reduced without enforced measures of some kind. 

READ MORE: Seven products that are becoming more expensive in Switzerland

Another crying shame of our food system and lifestyle is that a third of the food produced by farmers ends up being wasted between field and fork. All that energy, money and ecological impact for nothing. 

Although food self-sufficiency carries its own risks – vulnerability to local shocks, extra pressure on the environment – being too reliant on imports is not ideal. Overall, the EU is a net food exporter. But the Swiss government has made it clear that Switzerland will continue to rely significantly on imports for the foreseeable future. 

One simple reason is the limited availability of agricultural land. Currently 36 per cent of Switzerland’s land surface is given over to agricultural production and pasture. Farmers have to compete with growing urbanisation and, of course, the non-negotiable presence of the mountains that cover 60 per cent of the land’s surface.

During the Covid-19 pandemic we saw that money can, up to a point, buy you health. Switzerland nabbed so many of the globally available vaccines that it has had to donate or destroy surplus. Money can also buy you food, and this, along with proximity to supply, puts Switzerland is a rather secure position. 

In fact, Switzerland came fifth out of 113 countries in the Global Food Security Index which considers the issues of food affordability, availability and quality, as well as natural resource and resilience. By which we could conclude that everything is under control. 

The victims of this year’s global food crisis – the 323 million people who will become acutely food insecure, according to the UN – live in the countries that routinely appear at the bottom of such indexes. 

Nevertheless, according to the Swiss agricultural research body Agroscope, we should not feel a false sense of security. Apart from dependence on foreign countries and climate change, power supply is one of the key threats to Swiss food supply. 

In its latest annual assessment of threats to food supply, Agroscope wrote that the probability of and the potential damage from a serious power shortage are particularly high compared to other risks. “Supplies of vital foodstuffs would be massively affected, the effects would be manifold, and would not be overcome quickly.”

If the worst comes to the worst, Switzerland stockpiles compulsory stocks of essential goods for bridging in case of crisis and shortages. Mandatory storage facilities around the country hold three to four months’ worth of basic foodstuffs like sugar, rice, cooking oils, cereals and animal feed. 

Coffee, opiates and nuclear fuel: What are Switzerland’s ‘strategic stockpiles’?

Is that reassuring? Three months doesn’t feel like a lot.

These stocks are only released when the economy itself is no longer able to satisfy demand. In any case, Agroscope says “household emergency stocks are of great importance”.

I don’t know about you, but I’m off to the supermarket.

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