Swiss cuisine is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine.
A cart displaying food produced in Switzerland.
Cheeses
Sausages
Chocolate
Agriculture in Switzerland
Agriculture in Switzerland, one of the economic sectors of the country, has developed since the 6th millennium BC and was the principal activity and first source of income until the 19th century. Framework of rural society, agriculture has as main factors the natural conditions (climate), the demographic evolution and agrarian structures. In Switzerland, it has become much diversified, despite the small size of the territory, owing to the geographical diversity of the country.
Mountain agriculture in the Toggenburg
Neolithic utensils and foodstuffs (bread, grains and apples) from archaeological sites in Switzerland
Head of a sacred bull from Octodurus
A 16th century depiction of agriculture on the Plateau