A little something Swiss

This is from a few years back, but I thought I'd resurrect it. It's my take on Switzerland in the wintertime... I might even add to this rant at a later date, especially if I find a more recently edited, fleshed out version of it. Enjoy.

Wilkommen (auf? in?) Switzerland!
Although I'm an avid traveller (and am generally up for anything), I'm *not* an avid skiier (I'm from Florida, after all)! So when my friend living in Switzerland invited me to visit for about 2 weeks this winter, over the New Year holiday and into January, I said "sure", meanwhile thinking to myself "what's there to do there in the winter there besides ski?"
Actually, as it turned out, not much, as many of Switzerland's attractions are closed in the winter!
My girlfriend got really sick halfway through our trip, unfortunately, so we were forced to return to Geneva (her home base) and spend the remainder of our time there. It's a nice city, and quite pretty, but as it is primarily a banking hub, Geneva's *fun* quotient is pretty well exhausted within 3 days. However, for the first part of the trip she was fine, and so we did get to see loads of other places within the country...
Remember how I said I was an avid traveller? Well, I am an equally avid foodie, and so is my friend! Luckily Switzerland, even in winter, didn't disappoint. Switzerland is a great country for foodies, as their regulations tend to encourage freshess and locally grown produce. In fact, our trip turned out to be more gastronomic than globetrotter! As is the case in many European countries, Swiss cheeses were abundant, varied, and extremely delicious. What we in the states generically refer to as "swiss cheese" comes in as many as 10, even 15, varieties at any local cheese counter. Fortunately, most vendors are willing to give you a sample of their wares, so long as you reciprocate the favor with a purchase.
The Swiss are famous for their cheese dishes, such as raclette (cheese melted under a broiler and then scraped off--you get your own personal numbered plate that they reuse!) and all different flavors of fondue. Both are served with bread, potatoes, pickles and onions. I must say I prefer the latter, and heartily recommend the "fines herbes" kind, if offered on the menu. Rosti is another typically Swiss dish, though overrated. It's basically glorified hashbrowns, and I didn't try any that were superior to hashbrowns or homefries you'd get stateside. If you're hell-bent on eating rosti, go ahead, but my suggestion is to skip it altogether. Also: don't be afraid to order fondue more than once! Get it in several different restaurants, in several different cities--find your favorite! Everyone has his/her own unique recipe, and they're all bound to be tasty (how can you go wrong with melted cheese?)!
There are a few epicurean delights available in Switzerland that I do encourage you to try, if not for their inherent deliciousness than just to experience typical Swiss fare at its finest (and sometimes, weirdest):
Ovomaltine: kind of like Ovaltine in the States, but not as sweet, and more vitamin-y. It's an acquired taste that becomes addictive! There are also many other Ovomaltine flavored products (energy bars, cookies, etc), all of which are good but taste little like the original drink.
Marrons: chestnuts, prepared in every way imaginable, are prolific in Switzerland. You can't escape them- they're in everything from ice cream to dinner entrees to yogurt. They're also delicious (and cheap) just plain and roasted, purchased from a street vendor. Even if you think you don't like chestnuts, try a candied one (marron glace') from a pastry shop.

I was really inspired to come back again, not only for winter sport but also in summer, to see the attractions that I missed!