Cheese, Sausages and Rivella

Warning: Reading this post will probably induce pangs of hunger. Get cooking or brace yourselves.

From the moment that I decided to attend college in the US, I knew from past experience that I would be able to keep in touch with my friends and family through Skype, visit them during holidays and remain comforted by the fact that I will continue my life in Europe as of 2013. However, those who know me personally are aware that I am very decided on my favorite foods and enjoy them frequently (in class, on the tram, at gatherings, while studying...), with great pleasure. This tendance, naturally, makes home cooking/Swiss food the #1 thing for me to miss! So today, I will present to you a sample of the delicacies that I have been longing for since I have been introduced to the American college lifestyle:   

• Flo epi - This delight occupies the very honorable position of being my go-to snack food. They are slices of delicious cheese without the acrid smell, which is replaced by a fruity aroma. This lack of a pungent odour is revolutionary - and if you've ever smelled your clothes after an evening of  fondue you will surely understand why. From my experience, flo epi is best enjoyed with a side of olives and cold cut meats, and washed down with a glass of red wine. I plan on checking out the Burlington farmer's market for cheeses since I hear Vermont has its specialties. There is even a life-sized model of a cow in downtown Burlington, so it seems that dairy products are valued here - encouraging news indeed!
• Wine - The drinking age in the US is something that I must adjust to. As the age for drinking wine (and beer, but not hard liquor) in Switzerland is 16, I've always enjoyed my evening meals with a splash of red. Ironically, my favorite wine is actually Californian so it's a pity that I won't be able to enjoy it while I'm in the US. But for now, I'll substitute all of this with the heavenly pumpkin-scented latte from the WOW Café and Wingery on campus, seeing as flavoured coffee is rarely offered at home (save from the sugary Starbucks menu).
• Bâtons de Berger, translated to "Berger's sticks", are thin, dried sausages that are really fun to eat because of the raw texture. They come in sachets small enough to fit in my handbag, so I'm always munching on them at school. Since the brand of this French snack is actually owned by an American corporation called Smithfield Foods, I'm hoping that I might be able to find these mini-sausages in some supermarkets. (Yes, I actually researched this - now you see the degree to which I am dedicated to my favorite foods.)
• Rivella is a bottled drink sold only in Switzerland that walks a thin line between being flavoured water and a soda. Apart from its perfect level of bubbliness, the taste also sets Rivella apart from other drinks - it's possible to make a loose comparison between Rivella and alpine iced tea for the mildness of the flavour, but it's really quite indescribable. However, I hear that this particular product is an acquired taste - perhaps less than England's marmite but truly like no other soft drink on the market!

So - voilà; a thorough analysis of what I miss most in Switzerland and my consequent plan of action!    

What are your favorite foods from home? What do you miss most when traveling? Do you have any remedies? Comments are much appreciated! 

Of course, if you have any questions feel free to enter them into the  Formspring box (on the right-hand sidebar) and I promise to answer you shortly! Later this year you can expect a post on my favorite Vermont platters...