Greetings and “En Guete”: The best of the canton of Glarus!
Let’s be honest: Who needs the haute cuisine of Paris when you have Glarus Schabziger cheese in your fridge? Our recipe world is all about the culinary treasures between the Glärnisch and Linth mountains. We show you that our Glarus products can do much more than just provide hearty meals.
From the legendary Zigerstöckli, which is a real treat for the senses but also enhances every dish, to the sweet Glarus pastry – we have the recipes that will make your guests gasp in amazement. Whether you are a true expert in ‘Zigerschlitz’ or are trying Glarus veal sausage for the first time: Our instructions are as down-to-earth as our mountains, but with the necessary flair. Dive into Glarus cuisine and bring the taste of home directly to your plate!
Glarus Ziger Hörnli
Ziger Höräli is more than just Ziger on top of the Hörni. The sauce alone has eight ingredients – and that doesn’t even include the roasted onions. But afterwards it tastes almost as if Grandma had made it. Almost.
Glarner Zigerbrüt
There are no limits to the creativity when it comes to topping the Zigerbrüt. The eye definitely plays a role here. Beat the Ziger with butter until it is creamy, spread it on the bread, decorate and enjoy..
Glarus Landsgemeinde Menu
Every May – when the people of Glarus hold their Landsgemeinde in Glarus – it is on everyone’s lips in the canton of Glarus: the Glarus calf’s-foot sausage. Hardly any other sausage is so closely associated with an event as the calf’s-foot sausage, which is enjoyed with a white onion sauce, potato dumplings and red wine prunes.
Glarner Birnbrot
Birnbrot is a traditional pastry from the Swiss Alps and the Alpine foothills, which is also well-known in the Glarus region. Filled with a finest mixture of pears, sultanas, walnuts, figs and other secret ingredients, and wrapped in a fine layer of dough, the Birnbrot is a popular Glarus snack or dessert pastry.
”Glarner Pastete” (Glarus pastry)
The sweet pastry speciality has plum jam and a marzipan-like almond filling as its classic filling. The pastry is sealed with a pastry lid, sprinkled with powdered sugar and decorated with a marzipan Fridolin as a Glarus trademark. The small version of the Glarus pastry is called ‘Beggeli’ by the people of Glarus.
Glarus parfait with winter salad
The sweet world of Glarus is enhanced with the Glarus spice sugar Magenträs. The parfait with ‘Nidel’ and meringues is also finished with the Mageträs. Arrange on a plate with oranges, dates, mint and pomegranates and enjoy.