Regional Specialities
Culinary delicacies in idyllic Alpine surroundings
Gstaad is simply made for gourmets! Here guests can make the most of a unique blend of nature, well-being and leisure activities of the highest order in the realms of sport and culture. But it is equally excellent for people who prefer their taste buds to be whetted. Introducing a few local specialities.
Hobelkäse, Bergkäse and Alpkäse
Almost everything revolves around milk on all the farms in the Destination Gstaad. Alpine cheese, Hobelkäse and mountain cheese are just a few of the region's top-quality products. The producers have two meet strict regulations in order to be permitted to market their products under the relevant classification and the quality seal "Appellation d'origine contrôlée (AOC)". These requirements are stipulated in the specification of the Swiss Federal Office for Agriculture. Alpkäse, or Alpine cheese, is therefore is a full-fat hard cheese made of unpasteurised Alpine milk with a hard rind. It is round, with a diameter of between 28 and 48 cm and weighs between 5 and 14 kg. When it is refined into Hobelkäse, it becomes an extremely hard cheese, which is traditionally finely sliced with a slicer before being served. The designation Bergkäse, or mountain cheese, may only be used to describe cheese actually made in the valley.
The strict regulation relating to Alpine and Hobelkäse, even start with the feed. Dairy cows may only eat what grows on the Alpine summer pastures. Farmers are required to have stopped feeding silage to the cows at least two weeks before moving the cows up onto the Alpine pastures and thus also the start of production. Supplements or substances, produced using genetically modified organisms, are also prohibited.
Air-dried "Simmental" beef
Farmers in the Saanenland and Simmental Valley predominantly breed spotted Simmental cattle. Air-dried meat is a veritable regional speciality. Raw pieces of meat are stored in a mixture of salt, herbs and spices and then hung up to dry in the air. Large sections of meat can take up to one and a half years to dry. Tip: Try spicy Simmental air-dried meat on its own or with a little Saanen mustard.
Saanen mustard
Saanen mustard is one of the many regional specialities of the Saanenland region. It is served in a small dish with ham and sausages. It can be kept in a cool place for up to three months. Mustard is traditionally made from mustard seeds and grape must. However, this is not the case in the Saanenland, where the main ingredient is cherry must. Every family has its own closely guarded secret recipe.
