Word origins

• seracOften sérac: a hard, cone-shaped, pale green, strongly flavoured cheese from Switzerland made from skimmed cow milk and blue fenugreek (Trigonella caerulea); Schabziger, Sapsago. It is usually eaten grated, mixed with butter, or in a fondue.
• briceletA type of waffle from Romandy (francophone Switzerland).
• ranz des vachesAny of numerous traditional Swiss melodies played on the alpenhorn, originally to call cows in from the mountains.