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Will legendary salty Swiss delicacies like Gruyere cheese, cervelas sausage and silserli bread ever be the same again?
Such icons of the national diet are coming under closer scrutiny following a government health campaign to reduce salt consumption. (...)
A government health campaign aims to reduce salt consumption.- swissinfo
Seeded on Mon Jan 30, 2012 10:56 AM EST
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With salt content ranging from 1.1 to 1.7 per cent, Gruyere on average is the saltiest Swiss cheese, although imported varieties such as Roquefort and feta have higher levels.
Bardet explained that salt provides flavour while acting as a preservative to prevent the cheese from spoiling during the aging process.
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