Swiss cuisine (, , , ) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the linguistic, cultural and geographical diversity. The climate of Switzerland allows for a large variety of terroirs, therefore a wide range of indigenous food, from simple cereals to refined products like cheese and wine. Switzerland is historically an agricultural country, with many regions being isolated from each other by the Alps. Therefore one of the main characteristics of Swiss cuisine is its simplicity, with many dishes made up of few but hearty ingredients, often of dairy origin. Swiss cuisine evolved dramatically during the last centuries to become what it is today. Probably the most significant changes occurred after colonization of the Americas and the introduction of now widely used ingredients such as potatoes, maize and cocoa. The increase in purchasing power and a certain homogenization of taste have allowed the emergence of some emblematic national dishes such as fondue and rösti. Well-known and worldwide exported products include cheese, wine and chocolate. A large number of them are protected by a geographical indication (AOP). A strong food industry, often related to chocolate, has developed over the past centuries in Switzerland. Agriculture and foods The climatic and cultural diversity of Switzerland is reflected in the diversity of its food products. Various cereals and fruits are cultivated in the lower regions, while the warmest and sunniest areas in the south lend themselves to growing grapes, chestnuts, and even olives. The other most common fruits cultivated in Switzerland are apples, pears, apricots, cherries, plums and strawberries. The mountainous and coldest areas feature the perhaps most emblematic agricultural practices of Switzerland: dairy farming and alpine transhumance. Swiss cuisine comprises a variety of staple foods. These typically include bread, potatoes, pasta, rice and polenta. Potatoes are particularly ubiquitous in Swiss cuisine, although it is only the case since the late 18th century. They are notably used in rösti, a popular dish that is eaten all over Switzerland, and originally a breakfast food. Bread and cereals are eaten on a daily basis in Switzerland. Muesli, which is commonly eaten for breakfast goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast, most Swiss enjoy sliced bread with butter and jam; bread also accompanies