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

apéro platter.


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.

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