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Information about Switzerland

Region Switzerland
Country Switzerland
Climate and soil Despite its location on the European continent, the country's climate is influenced by the Atlantic. Air currents from the west bring moist, mild air to the Swiss skies, cooling the climate in summer and keeping it mild in winter. Precipitation is abundant throughout the year. The regions to the south of the Alps are influenced by the Mediterranean climate and experience warmer winters than in the north. Alpine valleys are sheltered from heavy rainfall and some have a drier climate than surrounding regions.
History Until the end of the Middle Ages, the territory occupied by Switzerland did not constitute a politically unitary space. The oldest traces of human presence on Swiss soil date back some 150,000 years, while the oldest agricultural settlements, according to current archaeological research, appear to be those at Gächlingen, dating from around 5300 BC. The foundations for the modern federal state were laid in the aftermath of the Sonderbund War. The constitution of 1848 (later revised only in 1874 and 1999) gave Switzerland a more centralised government: powers previously held by the cantons were delegated to the Confederation (national defence, currency, customs and the postal service).
Typical dishes Switzerland, like many other European countries such as the Netherlands, Italy, Belgium and especially France, has an abundant cheese production due to the numerous cow and goat pastures in the country's mountainous terrain. Gruyère is produced in Switzerland and 400 litres of cow's milk are needed to produce a 35 kg wheel. It is used in fondue. Appenzeller is a Swiss cow's milk cheese, which has been produced for over 700 years and has an extremely interesting taste due to its flavouring of wild mountain herbs. Emmentaler is also an extremely well known Swiss cheese, especially in Italy. It is rather difficult to produce, can only be made by 122 authorised dairies and is matured for 12 months in caves. Sbrinz is an extra-hard cheese and is matured for at least 18 months. It is a strong and piquant cheese that follows traditional and complex maturing rhythms and systems. Another well-known Swiss cheese is the Tomme Vaudoise produced in French Switzerland, it is a soft cheese, it is wrapped in an edible mould. In Canton Valais and Canton Ticino some types of salami and home-made sausages are produced, which have been treated for centuries by salting and using moulds and bacteria.
DOC Ticino

Images Switzerland

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