Okay, well, obviously, this isn’t the case for Lindt, Swatch and Toblerone. But it’s certainly true regarding the contents of Swiss bank accounts, artisan Swiss cheese and most Swiss wine. The Swiss are responsible for some of the greatest dairy production on the planet, and while forty per cent of the cheese is exported, you’ll not find much of the artisan stuff outside of the country. Even less wine is accessible outside of Switzerland – just one per cent! What better excuse than to travel for taste?

St. Moritz is the home to winter sports. It’s thanks to The Kulm Hotel and its founder, hotelier Johannes Badrutt, winter tourism in the Alps even exists. The Winter Olympics have been held here twice so far. Take to the slopes for downhill skiing, or try an invigorating zoom down the Olympic Bob run. Extreme adrenaline junkies can eye off the Cresta run. If your idea of sport is spectator sport, then the ice-skating rink backs onto the Kulm Country Club, and there’s even winter horse racing and polo. Just a short drive away Is the town of Pontresina, which has a very different feel to St. Moritz and focuses on cross-country skiing and spa life rather than the fast-paced sports and glamour of St. Moritz. The five-star Grand Hotel Kronenhof is the town’s focal point, and with over sixty-five per cent of the clientele Swiss, it’s a refined and elegant home away from home that harks back to 1848. Snowshoeing is a sweat-inducing gentle way to see the slopes or paddle up and down the pool and gaze at the icy climes outdoors before hopping into the sauna.

When Louis Vuitton has a winter pop-up in the town, there’s guaranteed fine dining nearby. The dining scene of St Moritz and its surrounds is worthy of the destination in its own right, so much so that the St Moritz Gourmet Festival is held in late January and garners the attention of some of the world’s greatest chefs. There are three two Michelin-star restaurants, five one-star and five bib gourmands. Not too shabby, considering the town’s population only sits at 5000 residents. Housed within the Kulm is K by three Michelin star chef Mauro Colagreco, and Sunny Bar by Claudia Canessa. Peruvian food is a refreshing finish to a day on the slopes and a nice break from the cheese feasting.

It often surprises travellers to discover that Switzerland has over 15000 hectares under vine. The country has produced wine since Roman times, so why haven’t you heard of it? Export levels are just one per cent, and the Swiss are rather fond of a glass alongside that rich cheese. There are 252 varieties, however, you’ll mostly find Chardonnay, Chasselas and Müller-Thurgau when it comes to white, and Pinot Noir, Gamay and Merlot as popular red wines. Swiss wine’s bright acid profile and fresh alpine characteristics make total sense when paired with rich, creamy food and cheeses. If visiting Pontresina, be sure to book a wine-tasting experience in the cellar of the Grand Hotel Kronenhof for a real piece of the hotel’s history and the critical role that wine has played in the continuation and survival of the hotel through two world wars.

St. Moritz sits in the heart of the Engadin Valley within Switzerland’s Grisons/Graubünden canton (state). It’s a region with specialties that you’ll not find elsewhere. First up, the cheese. The lineup at the breakfast table at Grand Hotel Kronenhof includes a few Italian and French staples such as Brie and Taleggio, but the Swiss cheese is what we are here for. Yes, there is Gruyère and Emmentaler (Emmental), but there are plenty of varietals indigenous to the Engadin Valley. Most cheese is made from cow’s milk, except for the local cheese made in Pontresina from goat and cow milk – Brianeo. The local Sennerei (dairy producer-slash-cheese store) produces this cheese and has over 300 types on offer for sale at their store in town. Malogin is from Maloja, nearby in the Engadin Valley, and Flaner is salty and flavour packed. Appenzeller is from a nearby canton and is the most robust and aromatic (or pungent, depending on your love of cheese). Only hard cheeses are used in fondue, and usually just two varieties. While Swiss culture doesn’t celebrate share food (no feed-me menus here), there is always a fight for the best part of a fondue serving – the crusty caramelised bits stuck to the base, known in French as la réligieuse.

Bündener Birnbrot is the Graubünden version of the Swiss Birnbrot. It translates as “pear bread” and includes pears soaked in cherry liquor, figs, hazelnuts, and walnuts wrapped in rye bread dough. It’s a typical Christmas bread, but luckily, you can often find it alongside the cheese board after dinner. Local dried meat is labelled “Grisons”, and when cubed, it’s a salty and hearty addition to the traditional barely soup, Bündner Gerstensuppe. Look out for veal and pike on the menu, alongside potato rosti, to replenish all those carbs lost on the slopes.

Of course, visiting and not enjoying fondue and Raclette is impossible. There’s nothing like a snowy vista to gaze upon while dipping bread into melted cheese, so save your Fondue moment for one of the outdoor spots. La Pavillion in Pontresina has been dishing up oozy cheese goodness on its deck since the 1920s. Lounge amongst the sheepskin-clad chairs and buttercup yellow tablecloths, and be sure to go for the fondue with a shot of Kirsch. Head downstairs to the Raclette bar and 1930s bowling alley for a night-time cheese fix, where you can sup on cheese and win a round simultaneously. Switzerland is not a destination for the lactose intolerant.

Do we need to say more on this point?