Käsespätzle

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.

Preparation

Hot spätzle and grated cheese such as Emmentaler or granular cheese are layered alternately and finally topped with fried onions. After adding each layer, the {{#invoke:Lang|lang}} is baked until all the cheese is melted.Template:Cn

Accompanying side dishes are green salads or potato salad. In some parts of Vorarlberg and also Liechtenstein {{#invoke:Lang|lang}} is usually served with apple sauce. Leftovers of käsespätzle can be pan-fried with butter.Template:Cn

Regional specialities

Käsespätzle in a pan with roasted onions and chives as topping

In Tyrol, käsespätzle are prepared with Bergkäse or Emmental cheese, optionally with both. In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese.<ref>Haubenküche zum Beisl-Preis. 5-Euro-Rezepte von Österreichs besten Köchen. page 130: Vorarlberger Käsespätzle; Krenn, Wien 2005, Template:ISBN.</ref>

Side dishes in Vorarlberg are butter and yellowly tarnished onion rings.<ref>Franz Maier-Bruck: Das große Sacher-Kochbuch, Schuler Verlags GesmbH, Herrsching, licensed edition 1975, page 397 Template:ISBN </ref>

Different variations are found with Limburger, Weisslacker or Vorarlberger Bergkäse.

Variations

A variation of {{#invoke:Lang|lang}} is {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}} from Salzburg<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and Obersteiermark, both parts of Austria and are pan-fried instead. Grated cheese and spätzle, freshly scraped from a board, are mixed together and are heated in a pan.

See also

• List of cheese dishes