National Geographic Traveller (UK)
Five food finds
You’ll find this classic, local smoked pork sausage served dried, en croûte, or as part of an
This unpasteurised hard cheese takes on the nutty flavour of the wildflower meadows from which
its milk derives.
70% of grapes grown in Vaud are white; three-quarters of these are Chasselas — try a glass alongside
a raclette or fondue.
Breaded perch fillets from the lake with salad and frites — think of it as lighter, lakeside fish and chips.
Cow herders traditionally carried a wheel of this cheese as they migrated up the pastures, melting it over a fire before scraping onto bread or potatoes.