A cylinder of firm cheese made with cow's milk, similar to Gruyère and with a flavour like Tilsit. It has a supple white to pale straw-yellow paste with small holes and is made in Ticino. It is made with whole or semi-skimmed milk. The curds are cooked and pressed and it mabe be found found in the following dimensions: 40-50 cm (16-20") diameter x 8-12 cmcm (3-5") deep, weighing 15-35 kg (32-74 lb). Affinage is usually three to four months.
Thin slices of beef with chopped pig's trotters, sausage and smoked pork ribs, salted tongue, sauerkraut or green beans, topped with fried bacon and onions in a casserole. Berner Platte is often served with additional Würst and potatoes.
Bündnerfleisch. Spiced, air-dried beef from the Grisons. It resembles bresaola and is sliced very thinly and served with a vinaigrette dressing.
A truckle of hard cheese made with cow’s milk, similar to Gruyère. It has a dense, straw-coloured paste with a few pea-sized holes and an inedible, hard, wrinkled golden-brown rind which is washed with white wine or cider. It has been made in Appenzell, the north eastern canton of Switzerland for over 700 years. This ancient cheese is at its best from summer to winter, is made with raw, whole milk and has 45-50% fat (dry)/28% (total). The curds are scalded and pressed. It may be found in the following dimensions: 35 cm (12") diameter x 7.5 cm (3") deep, weighing 6-12 kg (13-26 lb). Affinage is from 3-6 months. It has a delicate smell and a rounded fruity flavour. It is very firm but not brittle.
