Fondue is prepared by melting cheese in a pot, sometimes with a bit of wine, garlic and seasoning to enhance the flavor. Bread, cut into small pieces, is then dipped into the hot cheese, creating a shared meal experience that brings people together.
Couscous is prepared by steaming the grain until it’s light and fluffy. It is then served with an assortment of vegetables and meat, like chicken or lamb. Tagine is named after the pot in which it’s slow-cooked until everything is tender and flavorful. It is a mix of meat and vegetables with spices like cumin, ginger and saffron.
Switzerland’s emphasis on high-quality dairy products stems from its environment, with the mountainous terrain that is ideal for raising cows that produce rich milk. This milk is then used to create cheese, chocolate and other dairy products that are staples of Swiss cuisine. Additionally, the focus on fresh, less processed ingredients reflects Swiss cultural values around health, nutrition and sustainability. For example, Swiss beef is like no other-- fresh but tender and so full of flavor.
Moroccan cuisine reflects the country’s rich agricultural landscape, especially the availability of grains, vegetables and spices. Couscous and tagine are both prepared with local produce, and the spices used are deeply connected to Morocco’s long-standing trade traditions. The medina provides fresh, accessible ingredients, allowing Moroccan cuisine to thrive with locally sourced products.
