Kaas

The Netherlands is known for its kaas (cheese), especially Gouda and Edam. But you’ll find a seemingly endless array of namesake varieties for sale in local cheese shops. Standouts include Leyden, made from cow’s milk and spiced with cumin seeds; Delft Blue, a buttery blue with an underlying sweetness; and Texel, a nutty sheep’s-milk with hints of butterscotch and sea salt.

Marian Strijker, Program Director

Bruin Cafes

The Dutch love bruin cafes, or brown cafes—so-called because the walls are brown from smoke and aging—for their gezellig, or cozy, atmosphere. Here you can enjoy some bitterballen, savory breaded meatballs served with a mustard dipping sauce, and oude kaas (extra sharp cheese), chased down with jenever, a grain alcohol flavored with juniper berries.

Marian Strijker, Program Director

Raclette

In Switzerland, raclette is both a type of cheese and the name of a traditional dish this cheese is used in. First, a round of cheese is warmed in the oven or at the table, using a special machine, and then a portion of this gooey, melty goodness is scraped onto diners' plates. (The name "raclette" derives from the French word racler, meaning "to scrape.") Typical accompaniments include gherkins, pickled onions, boiled potatoes (served with their skins), and cold cuts like proscuitto or bresaola. Raclette is a popular menu item in Swiss restaurants, where you'll find it listed with either the more affordable "price per portion" label, or at a higher "forfeit" price, with an "eat as much as you want" (à discretion) label.

Choucroute

Alsatian cuisine is recognized as one of the best in all of France, and our specialty is choucroute, or sauerkraut, usually prepared with bacon or pork. My own favorite, though, is choucroute aux poissons (sauerkraut with fish). This dish is usually served with three different kinds of fish—usually salmon, monkfish, and pike perch—in a very good butter sauce made with some of our local white wine. It is a delight! You should also try le picon bière—an orange liqueur mixed with draft beer and a splash of lemon syrup. This is THE most popular drink in Alsace; all the locals drink it!

Audrey Riehm, Program Director

Bretzel

You call it a pretzel, but its true name is bretzel—yes, with a B! It originated in Alsace, where it is a specialty and a symbol of the region. Shaped in the form of an Alsatian headdress, it lost a loop (and changed its name) when it traveled to the U.S. Here, we like our bretzels nice and soft, and we eat them plain, with a nice beer. In fact, we call them the best friend of beer!

Audrey Riehm, Program Director

Macaroons

Many different kinds of little cookies are made in Alsace (we call them "beadele" here), but the most traditional are macaroons. They're freshly made every day, and just the smell will make you addicted to them! There are many different flavors for you to try. Pick up some to take home with you!

Audrey Riehm, Program Director