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Cuisine

The cuisine is multifaceted. While dishes such as fondue, raclette or rösti are omnipresent, each region developed its gastronomy according to the varieties of climate and language, for example, Zürcher Geschnetzeltes, engl.: sliced meat Zurich style. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyère or Emmental, produced in the valleys of Gruyères and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.

Chocolate has been made in Switzerland since the 18th century. Its reputation grew at the end of the 19th century with the invention of modern techniques such as conching and tempering, which enabled higher quality. Another breakthrough was the invention of solid milk chocolate in 1875 by Daniel Peter. The Swiss are the world's largest chocolate consumers.

The most popular alcoholic drink is wine. Switzerland is notable for its variety of grape varieties, reflecting the large variations in terroirs. Swiss wine is produced mainly in Valais, Vaud (Lavaux), Geneva and Ticino, with a small majority of white wines. Vineyards have been cultivated in Switzerland since the Roman era, even though traces of a more ancient origin can be found. The most widespread varieties are the Chasselas (called Fendant in Valais) and Pinot Noir. Merlot is the main variety produced in Ticino.