Swiss

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Raclette (Melted Cheese Scraped over Potatoes)

A Swiss cheese dish that is barely a recipe: the cut face of a half wheel is held under a heater and the melted layer scraped straight onto hot potatoes. Nothing is added to the cheese — no starch, no wine, no emulsifying salts — because nothing is ever held long enough to need it.

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Bündner Nusstorte (Sealed Caramel Walnut Tart)

A tart from Graubünden in Switzerland: caramelised walnuts sealed completely between two layers of pastry. The trick is all in the caramel. Sugar melted on its own sets like glass when it cools, but pour warm cream into it and the added water and fat keep it soft. Cold cream seizes it into a lump on contact, which is the one trap in the recipe.

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Rösti

A Swiss potato cake of coarsely grated potato pressed into a pan and fried golden and crisp. Golden and crunchy outside, tender and comforting within. Once a Swiss farmhouse breakfast, it becomes a full meal with eggs, bacon, or sausage.

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Cheese Fondue

Switzerland's classic: Gruyère and Emmental melted into white wine for dipping bread. Toss the cheese with cornstarch and melt it slowly over low heat, and you get a smooth, shareable pot.