SHARE
COPY LINK
For members

FOOD & DRINK

You are not Swiss until you try these seven weird foods

Switzerland is not exactly known for innovative cuisine but for hearty and, some say, uninspiring food. But can some of the country’s dishes be qualified as ‘weird’?

You are not Swiss until you try these seven weird foods
What's that on your plate? Weird vs conventional food, what's your choice? Photo by Helena Lopes from Pexels

Unlike its neighbours France and Italy, Switzerland’s culinary tradition is relatively plain.

After all, how many foreigners would actually say “I am going to Switzerland for the food”?

Still, don’t rule out some surprises on the culinary front. Whether you consider these dishes as ‘weird’ or just very unappetising depends mostly on how adventurous you are and how solid your stomach is.

So let’s begin.

The Berner Zungenwurst (Bernese tongue sausage)

Some of the wackiest foods have a regional flavour — literally and figuratively.

One of them is a traditional “tongue sausage” from Bern.

A cookbook from 1835 states that two or three pig tongues should be used as ingredients, along with meat and blood from pork and beef. What’s not to like?

These days, however, the tongue has been phased out, but the name remains. Contemporary cookbooks call for Zungenwurst to be made from pork and beef meat, along with crackling and spices. 

In 2019, Zugenwurst achieves EU protected status, which prevents imitators from reproducing the sausage, unless they do so under a different name.

If you can get over its appearance, you might actually enjoy it.

Photo: Photo: Tamorlan, CC BY-SA 2.5/.

READ MORE: Three things to know about Switzerland’s protected ‘blood tongue sausage’

Saucisse de choux

West of Bern, in Vaud, another sausage reigns: the so-called “cabbage sausage”.

No tongue or blood here; this traditional smoked sausage is made from white cabbage, pork and bacon, and eaten boiled with potatoes and leeks — another typical Vaud dish called “papet”.

According to legend, the origin of this sausage dates back to the year 879, when the family of the Emperor of Germany stayed in the Vaud town of Orbe for several weeks.

As the meat ran out, locals mixed cabbage with the sausage meat to fill the stuffing. The smoking stage appeared in the Middle Ages, when it was realised that by smoking the meat, it could be kept longer.

Cenovis

Unless you grew up eating Marmite in the UK or Vegemite in Australia, it may take you a whIle to develop your taste buds to accept, and actually like, Cenovis —  the dark brown paste made from yeast extract.

This very salty paste is spread on a slice of buttered bread.

READ MORE: Six common myths about Swiss food you need to stop believing

How did this idea originate in the first place?

According to the company website, “it was in the mind of a visionary brewer from the Rheinfelden region in the canton of Basel-Country that the idea of using the precious yeasts from the production of beer germinated”.

Spiny thistle

If you think this plant is unfit for human consumption, Genevans will disagree with you.

That’s because cardon épineux genevois is not only a local specialty, but it is also  the first vegetable to be included in the official Swiss registry of origin.

It can be eaten, for example, as a gratin — grilled with (Swiss) cheese on top — to accompany meat or fish.

First consumed around Europe in the 16th century where it was widely cultivated, these days canton of Geneva is the only place that still produces thorned thistle.

Genevans make a dish out of this plant. Photo by Pixabay

READ MORE: Ten varieties of cheese you should be able to identify if you live in Switzerland

Rivella

That Switzerland has its own beverage is not in itself unusual (and certainly not weird) — after all, it does have plenty of cheese and chocolate of its own.

What is slightly odd, however, is that this carbonated drink is made from milk whey.

Perhaps it is because Swiss cows produce too much milk and this surplus had to be used somehow — we don’t know. What we do know is that in 1950 two men, Roberth Barth and the biologist Hans Süsli, got together in Zurich and used a recipe initially conceived to produce a whey beer to create a soft drink that tastes a bit like a mixture of ginger ale and bubble tea.

As is the case with Cenovis, you probably have to train your taste buds (or trick them) to like it.

Chestnut paste tarts

To the untrained eye, these little tarts, called vemicelles, look like worms piled on top.

In fact, in Latin “vermiculi” actually means “worms”. But if you can get past the appearance and the name, these pastries are actually quite delicious.

And making them from scratch (rather than buying them ready made) is almost an art form: traditional recipe calls for about half a kilo of chestnuts.

An incision has to be made in each chestnut before boiling. Then, chestnuts should be shelled, simmered with milk and sugar before being pressed through a special machine to create the long “worms” of chestnut paste.

Photo by Robert Patti on Unsplash

Last but not least…cholera!

OK, what is actually weird about this dish is not its content  but the truly off-putting name.

There is a reason for that: this dish was invented during the cholera outbreak in the 1830s when people were scared to leave their homes and made a pie with whatever leftovers they had on hand: potatoes, onion, apples, bacon, leek and cheese.

As far as we know, this is the only food still in existence that was created out of necessity during a health crisis. To this day, there is no dish called Covid (although all of you budding chefs out there may see that as a challenge). 

Member comments

Log in here to leave a comment.
Become a Member to leave a comment.
For members

SWISS CHEESE

Say cheese: Switzerland re-legalises raclette and fondue in cable cars

Cheese and altitude lovers rejoice: it is now legal once more to consume two of Switzerland’s best-known dishes while riding in a ski gondola. This is what you should know.

Say cheese: Switzerland re-legalises raclette and fondue in cable cars

It is entirely possible that you have not been aware that eating raclette or fondue while riding in a cable car has been outlawed  in Europe since 2019.

Until then, a number of Swiss ski lift companies routinely served these dishes to passengers taking scenic rides over the Alps.

However, when the European Union introduced a new law banning open fires in closed cable cars, Switzerland had to reluctantly follow suit, even though no incidents of any kind had ever been reported in the country.

READ MORE: The 12 strange laws in Switzerland you need to know

However, Swiss legislation allows exceptions to European standards under certain circumstances —  in this particular case, by ensuring that the two melted cheese dishes don’t increase the risk of fire.

Photo by Pixabay

Rather than fan the flames, the Swiss Ski Lift Association (RMS) has found a solution to ensure fire safety: the table in the cabin will be firmly fixed and made of fireproof material.

RMS submitted its proposal  to the Federal Office of Transport, which has re-legalised the practice.

From now on, “the guests will [again] enjoy a beautiful view and a delicious menu without having to worry about safety”, said RMS director Berno Stoffel.

After three years of cheese-less rides, the fate of ski-lift fondues and raclettes is no longer up in the air — but the cheese dishes certainly are.

READ MORE: Ten varieties of cheese you should be able to identify if you live in Switzerland

SHOW COMMENTS