Swiss cuisine

Swiss cooking stands on cheese and potato, and its regional differences follow the country's language borders.

Fondue and raclette are one idea in two forms: melted cheese as the substance of a meal. The difference is that fondue melts in a pot with wine and raclette melts on the face of a wheel by the fire.

Rösti divides the country enough that the line between the German- and French-speaking parts is called the Röstigraben, the rösti ditch.