FermenteaWhere food goes to change

Switzerland

Recipes by the places recorded in their sources.

Switzerland

5 recipes

Newest first
50 per page
Clear pale-gold whey vinegar in a glass cruet beside a small tasting glass.

Whey vinegar

Vinegar made by fermenting the lactose of cheese whey to alcohol with a Kluyveromyces yeast and then to acetic acid; sold in Switzerland as Lactavinaigre from the 1950s.

Ballaigues · Modern adaptation
· Condiments
Photograph of Zopf / Züpfe.

Zopf / Züpfe

Zopf, also called Züpfe, is an enriched Swiss yeast loaf with butter and milk, shaped as a two-strand braid and brushed with egg before baking.

Switzerland
Grains and starches
Photograph of Sauerrüben.

Sauerrüben

Swiss fermented white turnips, cut into strips, salted and fermented like sauerkraut; called compote aux raves in French-speaking Switzerland.

Aargau
· Vegetables
Plain white quark with fine moist curds in an ivory bowl, with a clean spreader beside it.

Quark

Quark is a soft, fresh curd cheese used in spreads and desserts. This small home batch sets milk with mesophilic culture and rennet before refrigerated drainage.

Germany · Modern method
· Dairy
One Swiss butterzopf, a golden, egg-washed yeast loaf braided from two strands.

Swiss butterzopf

A Swiss braided yeast loaf enriched with milk and butter and brushed with egg yolk.

Switzerland · Modern adaptation
· Grains and starches