Switzerland · Fermentation craft; Dairy craft; Swiss heritage
Emmentaler AOP — Emmentaler Käserei
The making of Emmental AOP — the original holed Swiss hard cheese whose name has become generic worldwide for holed cheese but whose authentic AOP version is made exclusively in the Emmental valley and surrounding areas of Canton Berne. Emmental's characteristic large round holes (Augen — eyes) are produced by Propionibacterium shermanii bacteria during a warm-room fermentation phase after the initial cold pressing. The Käser reads the correct hole formation through a systematic circumferential knock-tap resonance assessment identical in principle to the Allgäuer Emmentaler (CRAFT-1195) but calibrated to the larger 75–120kg Emmental wheel format and the more precise hole-size specification of the AOP.
Risk level: Stable · Not listed; AOP Emmentaler; Swiss dairy culture on Swiss national ICH inventory
The fondue tradition of Canton Fribourg — specifically the moitié-moitié (half-and-half) fondue that blends Gruyère AOP (CRAFT-1268) and Vacherin Fribourgeois AOP in a specific ratio and a specific preparation sequence, representing the…
The bobbin lace tradition of Geneva — a distinct lace style that developed in the 16th century alongside the city's thriving luxury textile culture, influenced by the Venetian needle lace (punto in aria) brought by Italian merchants but…
The traditional furniture making of the Fribourg bilingual canton — the Armoire Fribourgeoise (Fribourg wardrobe) tradition that represents the French Swiss counterpart to the Bernese Bauernmöbel painted furniture (CRAFT-1277).
The making of Oeil de Perdrix (partridge eye) — the distinctively delicate pale salmon-pink rosé wine produced exclusively from Pinot Noir in Canton Neuchâtel, whose specific color standard (the barely perceptible salmon hint that gives…
The Fendant wine making tradition of Valais — the Valaisanne name for Chasselas grown on the extremely steep, sun-exposed valley slopes of the Rhône Valley above Sion and Sierre, where the same grape variety documented for Lavaux…
The risotto making tradition of Canton Ticino — the Italian Swiss approach to the northern Italian rice dish that uses the specific Ticino wine (Merlot del Ticino) and the region's chestnut-forest-fed luganighe sausage as key ingredients.
The steam distillation of lavender essential oil from the lavender fields of Brihuega — the self-styled 'lavender capital of Spain', whose Alcarria plateau produces a lavender (Lavandula latifolia — spike lavender; and Lavandula…
A soft, dark, paste-like soap made from olive oil and crushed or macerated black olives worked with salt and potash, used in the hammam: applied to steam-softened skin for 5–15 minutes, rinsed, then scrubbed off with the kessa glove.
The distillation of anise spirit from green anise seeds (Pimpinella anisum) in the town of Chinchón — 45km south of Madrid — whose anise production has been continuous since the 15th century.
The classical method of cooking oil (or ghee) with a herbal paste (kalka) and a liquid medium over gentle, steady heat until set completion signs appear.
The pressing of Mallorcan olive oil in the traditional tafona (stone mill) from the indigenous Mallorcan olive varieties — particularly Arbequina; Mallorquina; and Arbosana.
Collection of fallen Camellia japonica seeds on Izu Ōshima and their crushing, brief steaming and hot pressing into oil, used for centuries as hair oil and also for cooking and cosmetics.