Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
On what is unbelievably the 25th stop on the World Wednesday Train Trip, we all become Swiss misses as we climb the Alps and taste all the food!
1. What we foolishly call Swiss cheese in the US is more or less the same as what cheese, taking its name from the Swiss valley where it’s made? And while we’re on it, what are holes in Swiss cheese called?
2. Known for their truffle balls, seen here is the logo of what Swiss chocolatier, whose official name reflects its merging with the Sprüngli company in 1889?
3. Often served as a side to other dishes like “Spinat und Spiegelei” (spinach and fried eggs), what often-considered national dish is shown here, a breakfast pancake made of grated potatoes?
4. Back to Swiss cheeses: one of the most popular cheeses to fondue in Switzerland is what cheese pictured here, often seen on French onion soup?
5. Bopf, Dopf, Kopf, or Zopf: translating to “braid”, which of these is the name of the twisty yeasty bread seen here?
6. Ending with alcohol once again, what drink seen here was first made in the canton of Neuchâtel in the 1700s? Edgar Degas painted a woman with this drink in a famous 1893 painting?
Learned League precedent (LL63, MD15) – What Swiss dish, typically served for breakfast, originally consisted of apples, oats, milk, and nuts when invented by physician Maximilian Bircher-Benner around the turn of the 20th century? Today, it often also includes other grains, fruits, and seeds.
Tomorrow: Chicken. You know how there’s so many different chicken varieties? We take care of some of it tomorrow.
1. Emmental, eyes