Swiss map

Jambon de Borne Boutefas Bernzer Zungenwurst Jambon de Borne Boutefas Bernzer Zungenwurst Bernzer Zungenwurst Jambon de Borne Boutefas
  • All products
  • AOP Products
  • IGP Products
  • AOP cheese
  • AOP meat
  • IGP meat
  • AOP noble brandies
  • other AOP-IGP products

  • Operating note

    Move your mouse cursor over the Swiss map. As soon as you touch an icon or click on it, the corresponding region will be highlighted and in the box you will find the most important information about the respective product. Click on the product image to go to the detailed product page.

    Move your mouse cursor over the Swiss map. As soon as you touch an icon or click on it, the corresponding region will be highlighted and in the box you will find the most important information about the respective product. Click on the product image to go to the detailed product page.

  • Abricotine PDO

    Finest eau-de-vie made from apricots of the variety „Luizet“
    Minimum alcohol content 40 % vol.
    Member of the Swiss PDO-PGI Association

  • Bündnerfleisch PGI

    Raw cured products, produced from meat from a cow's leg
    rectangular form
    purple colour
    No member of the Swiss PDO-PGI Association

  • Berner Alpkäse PDO and Berner Hobelkäse PDO

    Loaf diameter 28 to 48 cm
    Loaf weight 5 to 14 kg
    Hartkäse Berner Alpkäse AOP (Alpine hard cheese PDO) resp.
    Bernese extra hard cheese Hobelkäse PDO (hobel = slice)
    Member of the Swiss PDO-PGI Association

  • Bloder-Sauerkäse PDO

    Block shaped
    Loaf weight 100 g bis 8 kg
    Through the maturing process a gelatinous „fat layer“ growing inwards develops in the sour cheese and which is also edible.
    Member of the Swiss PDO-PGI Association

  • Cardon épineux genevois PDO

    Cardy (Cardoon) vegetable
    The plants reach a height of 1.5 meters, have numerous fine veines, numerous dorns and silver blue leaves.
    Member of the Swiss PDO-PGI Association

  • Damassine PDO

    Finest eau-de-vie from plums of the variety „Damasson rouge“ (red Damson).
    Minimum alcohol content 40 % vol.
    Member of the Swiss PDO-PGI Association

  • Emmentaler PDO

    Hartkäse aus roher Kuhmilch
    Durchmesser: 80 bis 100 cm, Höhe: 16 bis 27 cm
    Gewicht: 75 bis 120 kg
    Lochung: 2 bis 4 cm Durchmesser
    No member of the Swiss PDO-PGI Association

  • L'Etivaz PDO

    Diameter of the loaves 30 to 65 cm
    Weight of the loaves 10 to 38 kg
    Hard cheese
    Enjoyed as sliced cheese or in form of sliced cheese rolls
    Member of the Swiss PDO-PGI Association

  • Eau-de-vie de poire du Valais PDO

    Finest eau-de-vie from pears of the Williams variety
    Minimum alcohol content 40 % vol.
    Member of the Swiss PDO-PGI Association

  • Formaggio d'Alpe Ticinese PDO

    Round loaf with a diameter of 25 to 50 cm and a thickness of 6 to 10 cm
    Weight 3 to 10 kg
    Semi-hard cheese
    Contains up to 30% goat milk
    Member of the Swiss PDO-PGI Association

  • Glarner Alpkäse PDO

    Durchmesser der Laibe: 28-32 cm
    Gewicht der Laibe: 5-9 kg
    Vollfetter Halbhartkäse aus Rohmilch
    Member of the Swiss PDO-PGI Association

  • Gruyère PDO

    Hard cheese made from raw cow's milk
    Diameter: 55 to 65 cm
    Thickness: 9.5 to 12 cm
    Weight: 25 to 45 kg
    Member of the Swiss PDO-PGI Association

  • Munder Safran PDO

    Spice derived from the dried stigmas of the Crocus sativus L.
    The stigmas are deep red (purple), fragile, always curved and end in a funnel-like form
    Dried, they are 10 to 45 mm long
    No member of the Swiss PDO-PGI Association

  • Cuchaule AOP

    Cuchaule AOP is produced from wheat flour, full-cream milk, butter, whole egg, sugar, cooking salt, fresh baker’s yeast and saffron. The ingredients are mixed and kneaded, and the dough must ferment for at least 3 hours. Small hemispherical pieces of dough are then shaped by hand. These must be left again for at least 30 minutes before being baked for 30 to 40 minutes at medium temperature.
    Member of the Swiss PDO-PGI Association

  • Poire à Botzi PDO

    The fruit is marketed as fresh or canned fruit. It is small and has a diameter of 35 to 55 mm. The rind varies from green to red-brown, the fruit pulp has a colour going from white to dark yellow.
    Member of the Swiss PDO-PGI Association

  • Sbrinz PDO

    Extraharter, vollfetter Käse aus roher Kuhmilch
    Diameter: 45 to 65 cm, thickness: 14 to 17 cm
    Weight: 25 to 45 kg
    Served as Möckli, sliced roll or grating cheese
    Member of the Swiss PDO-PGI Association

  • Tête de Moine PDO

    Cylindrical loaf of 10 to 15 cm diameter
    Weight 0.7 to 0.9 kg
    Semi-hard cheese
    The cheese is scraped to fine rosettes by means of a girolle (scraper).
    Member of the Swiss PDO-PGI Association

  • Vacherin Fribourgeois PDO

    Semi-hard cheese from raw or thermised milk
    Diameter: 30 to 40 cm
    Thickness: 6 to 9 cm
    Weight: 6 to 10 kg
    Member of the Swiss PDO-PGI Association

  • Vacherin Mont-d'Or PDO

    Round form in four sizes
    Weight 350 g to 3 kg
    Slightly fluid soft cheese with a washed, slightly undulated crust
    The cheese is kept together by a ring of spruce bark and stored in a spruce wood box.
    Member of the Swiss PDO-PGI Association

  • Walliser Raclette PDO

    Semi-hard cheese produced from raw cow's milk
    Round loaves with a diameter of 29 to 31 cm
    Weight: approx. 5 kg
    The cheese is used as semi-hard cheese, melted as raclette or sliced
    Member of the Swiss PDO-PGI Association

  • Walliser Roggenbrot PDO

    Round sourdough bread made of minimum 90% rye flour with a crisp crust
    Weight 500 g or 1 kg
    Member of the Swiss PDO-PGI Association

  • Glarner Kalberwurst PGI

    White scalded sausage which is boiled or grilled.
    Diameter 36-42 mm
    Weight 80-300 g
    produced from veal and pork, bacon and white bread (4-8%).
    Member of the Swiss PDO-PGI Association

  • Longeole PGI

    Raw sausage from pork, flavoured with fennel seeds.
    Diameter : 4–6 cm
    length : 18-20 cm
    weight : 250-650 g
    Member of the Swiss PDO-PGI Association

  • Saucisse d'Ajoie PGI

    Smoked raw sausage product for boiling
    Diameter 32 to 35 mm
    weight 120-150 g
    produced from pork and bacon and maximum 10 per cent of beef.
    Member of the Swiss PDO-PGI Association

  • Saucisse aux choux vaudoise PGI

    Smoked raw sausage product on the basis of pork, rind and white cabbage
    Diameter 38-44 mm
    weight 300-400 g
    Member of the Swiss PDO-PGI Association

  • Saucisson neuchâtelois IGP, Saucisse neuchâteloise PGI

    Smoked raw sausage for boiling on the base of pork
    Diameter 40-60 mm
    weight 200-600 g
    Member of the Swiss PDO-PGI Association

  • St. Galler Bratwurst PGI

    White scalded sausage, which is cooked and served roasted or grilled.
    Member of the Swiss PDO-PGI Association

  • Saucisson vaudois PGI

    Smoked raw sausage product based on pork
    Diameter 50-65 mm
    length 15 bis 20 cm
    The sausage ist boiled or dried and enjoyed raw.
    Member of the Swiss PDO-PGI Association

  • Walliser Trockenfleisch PGI

    Salted and air dried beef to be eaten raw
    round or rectangular form
    , even, purple colour
    Member of the Swiss PDO-PGI Association

  • Walliser Trockenspeck PGI

    PGI (Protected Geographical Indication) Valais bacon consists of the breast of pigs raised exclusively in Switzerland.
    Member of the Swiss PDO-PGI Association

  • Walliser Rohschinken PGI

    PGI (Protected Geographical Indication) Valais raw ham consists of pieces of ham from the hindquarters of pigs raised exclusively in Switzerland.
    Member of the Swiss PDO-PGI Association

  • Zuger Kirsch und Rigi Kirsch PDO

    Finest all-natural fruit distillates from cherries with a minimum alcohol content of 40 % vol.
    Member of the Swiss PDO-PGI Association

  • Zuger Kirschtorte PGI

    Die Zuger Kirschtorte hat eine runde Form mit einem Durchmesser von mindestens 8 cm und die maximale Höhe beträgt 45 mm.
    No member of the Swiss PDO-PGI Association

  • Rheintaler Ribelmais PDO

    Product from the mill manufactured from Rheintaler Ribelmais AOP/PDO
    Weiss-White-beige colour
    Sweetish and intensive taste, typical for corn
    Member of the Swiss PDO-PGI Association

  • Appenzeller Mostbröckli IGP

    Member of the Swiss PDO-PGI Association

  • Appenzeller Pantli IGP

    The Appenzeller Pantli IGP is a square raw sausage with garlic.
    Member of the Swiss PDO-PGI Association

  • Appenzeller Siedwurst IGP

    Member of the Swiss PDO-PGI Association

  • Huile de noix vaudoise

    "Huile de noix vaudoise" AOP walnut oil is pressed using traditional artisanal methods from walnuts sourced exclusively from the Vaud district in Switzerland.
    Member of the Swiss PDO-PGI Association

  • Berner Zungenwurst IGP

    Berner Zungenwurst (tongue sausage) IGP is produced from pork, bacon, beef and filling consisting of water, ice and rind. The beef is mixed with the filling, rind, salt and phosphate and finely minced. The resulting emulsion is mixed with the coarsely chopped pork, bacon, rind and salt and blended with the spices, called Brät (sausage meat). The sausage firms up when heated.
    Member of the Swiss PDO-PGI Association

  • Jambon de la Borne AOP

    Jambon de la Borne AOP is a pork ham which is dry salted and then smoked over a wood fire. The pigs are born and raised in the cantons of Valais and Fribourg. The ham is dry salted and cured for at least three weeks. Cold smoking takes place over a period of 3 to 8 weeks. Its weight ranges from 6 to 9 kg.
    Member of the Swiss PDO-PGI Association

  • Boutefas AOP

    Boutefas AOP is made of pork from pigs born and raised in the cantons of Valais and Fribourg. The meat is minced and mixed with spices then stuffed into typical natural pork casings. The smoking takes place cold at an average temperature of 18 to 28 °C for at least 48 hours. Its weight varies between 600 g and 3 kg.
    Member of the Swiss PDO-PGI Association

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