Recipe. Tyrolean cheese spaetzle

The exact origins of Käsespätzle are somewhat disputed. However, it is most likely that they originated in the Swabian region of Baden-Württemberg in the 18th century and from there made their way to the Allgäu, Austria and Switzerland.

One thing, however, can be said with certainty: the hearty, tasty Käsespätzle is a favourite dish of locals and holidaymakers alike.

For approx. 4 people, you will need the following ingredients:

• 400 grams of double-milled flour
• 4 eggs
• 125 ml milk
• 1 tsp salt
• pepper
• 60 g Tilsitter
• 60 g Emmental
• 60 g Gruyère
• 60 g Bergkäse
• 60 g Bergbaron
• 80 g fried onions
• 30 g chives
• a little whipping cream

Here’s how to make cheese spaetzle:

Mix the flour, eggs, salt and water into a smooth dough, then press it through a spaetzle sieve into boiling, lightly salted water.
Bring to the boil once, until the spätzle float to the surface, then lift them out with a slotted spoon or sieve and drain.
Grate the cheese and mix it in well. Layer the spätzle and cheese alternately in a greased, ovenproof dish. Finish with a layer of cheese. Season lightly with pepper. Pour a little cream over the top and then bake in the oven at around 180 degrees Celsius until golden.
Serve on pre-warmed plates, garnished with fried onions and chives.

The recipe comes from Tyrolean chef Markus Steinmayr of the traditional inn Goldener Löwe in Hall.