Canton specialties - from Obwalden to Schwyz
ENJOY In this series of articles, four cantonal specialties are presented every second week. In the fourth part, the specialties of Obwalden, St. Gallen, Schaffhausen and Schwyz. Obwalden Bratkäse Like in the neighboring canton of Nidwalden, stunggis are also a popular dish in Obwalden. But whoever is there must try its fried cheese. Nowhere else is this served, and it is considered an alternative [...]
Obwalden
Fried cheese
As in the neighboring canton of Nidwalden, stunggis are also a popular dish in Obwalden. But anyone who is there must try its fried cheese. Nowhere else is it served, and it is considered an alternative to fondue or raclette. The fried cheese is heated in a frying pan and extinguished with a shot of white wine or cider. It is served with potatoes or bread.
St. Gallen
Bratwurst
To mention another dish here would not do justice to the famous Olma bratwurst. Although opinions differ as to whether mustard belongs with the sausage or not, the St. Gallen Bratwurst remains the best in the country. It is available in every shop, and of course it is mainly served at the Olma fair.
Schaffhausen
Tongues
In the canton of the Rhine Falls, not only wines such as the Riesling are considered specialties, but especially the Schaffhausen tongues. This refers to an oval hazelnut-almond pastry with a buttercream filling, which is prepared entirely without flour. The tongues are a protected trademark of Confiserie Reber, but other Schaffhausen bakeries also try their hand at the pastry, which they simply call "Züngli". www.schaffhauserzungen.ch
Schwyz
Hermit ram
The most famous Swiss pilgrim pastry is a slice-like, round honey cake. The Einsiedler Schafbock is made only in this region, but is nationally known. The surface, as the name suggests, is adorned with a ram.- Specialties from the cantons of Jura, Lucerne, Neuchâtel and Nidwalden- Specialties from the cantons of Fribourg, Geneva, Glarus, Grisons.- Specialties from the cantons of Aargau, Appenzell, Basel and Bern.
