The cuisine of Switzerland is multi-faceted. While some dishes such as fondue, raclette or rösti are omnipresent through the country, each region developed its own gastronomy according to the differences of climate and languages. Traditional Swiss cuisine uses ingredients similar to those in other European countries, as well as unique dairy products and cheeses such as Gruyere or Emmental, produced in the valleys of Gruyeres and Emmental. The number of fine-dining establishments is high, particularly in western Switzerland.
Chocolate had been made in Switzerland since the 18th century but it gained its reputation at the end of the 19th century with the invention of modern techniques such as conching and tempering which enabled its production on a high quality level. Also a breakthrough was the invention of solid milk chocolate in 1875 by Daniel Peter. The Swiss are the world's largest consumers of chocolate.
2) любимые занятия Skiing, snowboarding and mountaineering are among the most popular sports in Switzerland, the nature of the country being particularly suited for such activities. Winter sports are practiced by the natives and tourists since the second half of the 19th century with the invention of bobsleigh in St. Moritz. The first world ski championships were held in Mürren (1931) and St. Moritz (1934). The latter town hosted the second Winter Olympic Games in 1928 and the fifth edition in 1948. Among the most successful skiers and world champions are Pirmin Zurbriggen and Didier Cuche.
