Chäschüechli – Ramequins au Fromage

Difficult to pronounce, but easy to eat, these little cheese tarts are an absolute Swiss classic, and one that you’ll find in all corners of the country.

The real secret is the cheese, and it’s worth experimenting to find your favorite (though both Appenzeller and Gruyère are good choices in a pinch, or you can use a mix of different hard cheeses). Another game-changer is the pastry. While store-bought is perfectly fine, a buttery, homemade version makes for the stuff of cheese-tart