A fragrant and hearty homemade cheese delight—SwissChuchi in Zurich

Written/Compiled & Reported by Chen Guanxin, MOOK Travel Life Network | Source/MOOK Editorial Department

 

When Swiss cuisine is mentioned, one naturally thinks of cheese fondue and raclette. However, these two dishes are so common in Switzerland that most households prepare them at home, making them less commonly found on the streets. Swiss Chuchi, located on the first floor of Hotel Adler, is famous for these two iconic Swiss dishes. As soon as you step into the restaurant, decorated like a traditional Swiss wooden chalet, you’re greeted by the rich aroma of cheese.

Cheese fondue is made by heating two to three types of cheese in white wine until melted. Then, small pieces of bread are speared with long forks and stirred in the pot before being eaten, coated with the gooey cheese. However, if you’re sharing the fondue with the Swiss, be careful not to let the bread fall off your fork into the pot—it’s considered bad manners, and you might have to buy a bottle of wine as an apology.

Raclette involves placing slices of cheese on a small iron plate and heating them in an electric cooker until the cheese melts into a thick consistency. The iron plate is then removed, and the hot melted cheese is scraped onto sliced potatoes or vegetables. Since different restaurants may use varying types of electric cookers, it’s a good idea to ask the server how to use it before eating.

Whether you're having cheese fondue or raclette, it’s best not to pair them with beer or cola, as this can cause the cheese to congeal in your stomach and lead to indigestion. The traditional way is to enjoy them with white wine. If you’d rather not drink much alcohol, hot black tea also aids digestion.