Swiss cuisine is the food of Switzerland, shaped by its French-, Italian-, and German-speaking regions and by its alpine geography. Dairy, especially cheese, is central: Emmentaler (the semi-hard, holed cheese North America knows generically as "Swiss cheese"), Gruyère, and Sbrinz are all Swiss in origin.
Signature dishes include fondue (bread dipped into melted cheese with white wine, garlic, and kirsch), raclette (cheese melted and scraped onto plates with boiled potatoes, pickles, and cured meats), and rösti (pan-fried grated potatoes, served as a side or topped with cheese, bacon, or a fried egg).
Meat dishes include Zürcher Geschnetzeltes (sliced veal in a creamy mushroom sauce) and Bündner Nusstorte (a walnut tart from Graubünden). Regional dishes such as Bündner Gerstensuppe (barley soup) and Älplermagronen (pasta with cheese, onion, and potato) reflect neighboring influences and alpine ingredients like wild game, herbs, and berries.