Moitié-moitié (lit. half and half) is a traditional cheese fondue originating from Fribourg. The name refers to the fact that the fondue is made with equal amounts of Gruyère and Vacherin Fribourgeois cheese, along with garlic, white wine, potato starch, black pepper, and Kirsch.

Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salty and nutty flavor usually has no holes, while the French version (IGP) is required to have them, ranging in size from a pea to a cherry.

Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the community of Saicourt.

Vacherin Fribourgeois is a traditional semi-soft cheese. It's made from raw cow's milk in Bulle and Fribourg. The cows graze only on grass and summer hay on the Alpine meadows. The rind is washed and has a pungent aroma. The interior hides an open, firm, and buttery texture.

Berner rösti is a traditional variety of rösti originating from Bern. This type of rösti differs from the standard rösti due to the addition of diced bacon, and the potatoes are coarsely grated. It's made with a combination of boiled potatoes, diced bacon, butter, and salt.

Berner Alpkäse is a traditional cheese originating from the Bernese Oberland. This hard cheese is made during summer from full-fat raw cow's milk that's flavored with Alpine herbs on which the cows graze. It's usually left to age from 6 to 18 months before consumption.

Emmentaler is a semi-hard Swiss cheese made from unpasteurized cow’s milk. It must be matured for a minimum of 4 months, though some varieties can be aged longer. The cheese is characterized by its pale yellow color, smooth texture, and marble-sized holes (eyes), which appear during maturation.

Mont Vully is a Swiss cheese made from raw cow's milk. It's produced in the Canton of Fribourg. The texture of Mont Vully is semi-soft and delicate, while the flavors are mild, nutty, woodsy, and slightly piquant. As it ages (10 to 20 weeks), the cheese is regularly washed with Pinot Noir from local vineyards, giving it a reddish rind.

Swiss Tilsit or Royalp Tilsit is a Swiss cheese produced in the Emmental Valley. The cheese is made from pasteurized or raw cow's milk. The pasteurized version is mild, while the raw one has a stronger flavor and it's called Farmhouse Tilsit.