The Ǝ̗ꓤꓕꓶIᖵ NON

For the amateur, as well as for the specialist, the Neuchâtel Non Filtré is characterised first of all by its freshness and silky roundness, as an embassador of spring.

This typical Neuchâtel wine is made from Chasselas grapes. Its fermentation is completely finished when, in early January, it is bottled without final filtration. The Neuchâtel Non-Filtré being the first wine of the year, it represents, for the connoisseur, the reflection of the vintage that has just been harvested.

Its freshness with a floral nose and exotic aromas ranging from citrus fruits to pineapple, confuses the taste buds The fine sediment in the wine gives it a wonderful sensation of freshness.

More information on Neuchâtel Vins & Terroir – Tasting January 15th 2025

Gruyère AOP is also produced in the canton of Neuchâtel, where 15 cheesemakers ensure its production. Every year, the Neuchâtel Chamber of Agriculture and Viticulture (CNAV), in collaboration with the Interprofession of Gruyère (IPG) and Neuchâtel Vins et Terroir, selects the best Gruyère AOP from Neuchâtel.

Last October, the title was awarded to Fromagerie du Cerneux-Péquignot.

Photo ©Le Gruyère AOP

The Saucisson neuchâtelois IGP and the Saucisse neuchâteloise IGP are made from pork meat, composed of one-third fat and two-thirds lean, and then stuffed into beef casings: straight for the saucisson, curved for the sausage, which is the only difference between the two.

Their typical meat and spice flavor, enhanced by a smoky taste, is linked to the Neuchâtelois tradition of the “torrée,” a process of cooking them in the embers of a fire. These sausages can be served hot or cold.

Photo ©Association suisse des produits AOP-IGP

Bleuchâtel – Bleu de Neuchâtel – is made at Fromagerie Les Martel, a creation by Didier Germain, the owner. Also known as “Swiss Blue,” it is considered one of the finest examples of blue-veined cheeses. It appeals to both gourmets and the most refined palates.

Britchon is a thermized cow’s milk cheese, typical of Neuchâtel due to its aging in the eye-of-perdrix style. Its name means “Neuchâtelois” in the regional dialect. It is produced year-round in the Vallée de la Brévine by Fromagerie de Bémont.

Photo © LFM, Hall’titude La Chaux-de-Fonds, Sterchi – La Maison du Fromage

Absinthe, the flagship drink of Val-de-Travers, was forced into secrecy for nearly a century. According to tradition, it was invented in the 18th century by mother Henriod. Known as the “Green Fairy,” it draws its roots from its place of origin.

Absinthe is made by macerating and distilling various plants. While each recipe is unique, four plants form its base: grande absinthe, petite absinthe, green anise, and fennel. The two types of absinthe are essential for the distinctive flavor of the spirit, while the anise and fennel provide the characteristic cloudiness that occurs when the alcohol is mixed with water.

In addition to these four plants, other herbs are often used in recipes, such as peppermint, lemon balm, hyssop, star anise, lemongrass, coriander, angelica, vervain, and sweet flag.

Val-de-Travers FR – Grands Sites du Gout

Read : Absinthe, Tania Brasseur (textes), Tamara Berger (photos), paru chez Helvetiq le 19.9.2023

Photo © LFM, Hall’titude La Chaux-de-Fonds

The House of Absinthe

Discover the tumultuous history and heritage of Absinthe at an emblematic location in Val-de-Travers: the former Môtier District Hotel. La Maison de l’Absinthe celebrated its 10th anniversary in 2024 and will reopen after its annual closure (January 1 to February 28, 2025) on March 1.

Plan your visit to Val-de-Travers now and meet the “Green Fairy.”

More information

Photo © La Maison de l’Absinthe