Reviving something that’s dead. Thread’s from 2010. 
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Never had those. They look like double-cheese Käseschnitten to me, crustless and deepfried instead of baked.
And written by a vegetarian. No papettevaudoise either.
I think you need to look further than just the article itself to see the full list of specialities for each canton.
One of the main specialities of Neuchâtel, le taillaule, isn’t mentioned in the article but figures in the list if you click on the link to the source of their info.
So not the same at all then.
That’s like saying cheese on toast is the same as a croquette.
No, no, they actually look a bit wrong on the foto. They are big cheeseballs (and what ever else but I never detected any bread), deep fried (which is why I don’t even think of making them myself) and therefore wonderful crusty and they are served one by one. Meaning you have one, get the next freshly done … and they just keep asking whether you want an other one. It is possible they remembered me for a while after my visits … 
Lot’s of things in your article I’ve never heard of. I’d love to eat through them.
Sounds delicious!
Here we go, you’ve just reminded me of arancini (fried filled rice balls coated with egg/flour/panko).
And now I can’t get them out of my head, thank you very much! 
Bettibossy recipes are among my favourites for new stuff: no-frills, usually failsafe, tasty result.
Morges? The true home of Malakoff is Luins. And that’s where the Le Capitaine winery is. While today they are known as being Vaudois and Swiss the Restaurant in Luins tells a different story. Apparently Swiss mercenaries were recruited to fight in the Crimean war for the British and they discovered Malikoffs there. Brought back the recipe to Luins and the rest is history.
Hehehe, why should you be better off than me and my Malakoffs?
I learnt cooking with Betty Bossy back in them days. (That’s before Coop bought “her”).
Very possible that that is where my boss used to take me for lunch as we did have to drive out of Nyon. It’s so long ago and I definitely don’t mind if they’re Crimean - I just miss them badly.
Le jambon cuit dans l’asphalte !
Where does one find that? Only in Neuchâtel? It made me very curious.
Also, this one from Jura
pâté des princes-évêques
I have to admit I didn’t even hear of some of these specialties.
Thank you, MedeaFleecestealer for “necroing” this thread!
They serve it in the restaurant at the asphalt mines in Travers, I’ve never seen it anywhere else.
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In 59 romands Coops in fact.
This is brand new reports Watson in French.
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Wow. 59 out of 2,459 or so. Well Malakoff wasn’t conquered in a day.
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Btw is it romand or romands above?
romands feels wrong but the construct seems to require an adjective.
Suisse romande
Not sure what it is in * Schwiizerdütsch*.
Oh wow, you lucky devil!
You will still have to deep fry them though.
Does it say 14 minutes in the oven? I wonder if they get crispy as they should, somehow I doubt it. But hey, I’d even take those after all these years 
Maybe I should move to the French part after all (been pondering it, as well as Ticino, prefer the idea of Ticino). If I do I check out the local Coops before I decide on the town
Edit: Did you buy them, will you try them?
Welschland
die Welschen
I didn’t buy one, but that article might have convinced me. They are cooked for 3 minutes, then frozen at the Restaurant. At home you cook them for 14 minutes at 220°.
As Malakoffs are normally eaten one at a time this means that you will have a very hot oven for an extended period.
Oh well, nothing ventured, nothing gained. I’ll report back.
I would say ‘In 19 Romandie coops’ personally.