Andy Montoya
Käsespätzle, or German cheese spaetzle, is a comfort food from Germany's southwestern Swabia region. It is now popular across Germany, especially in Bavaria, and even in the alpine regions of Switzerland. It is considered Germany's answer to American mac and cheese. Käsespätzle is made with homemade egg noodles that are cooked in a creamy cheese sauce. The dish is only as good as the quality of the cheese used. While Emmentaler is the traditional choice, other options include Bergkäse, Gruyere, Gouda, and Alpine cheese.
| Characteristics | Values |
|---|---|
| Cheese | Emmentaler, Bergkäse, Gruyère, Gouda, Jarlsberg |
| Cheese type | Swiss, nutty, mild, strong-tasting, aged |
| Toppings | Crispy fried onions, chives, parsley, bacon bits, golden soft onions, green salad |
| Calories | 421-699 kcal |
| Carbohydrates | 27-47g |
| Protein | 15-28g |
| Fat | 27-44g |
| Saturated Fat | 16-25g |
| Polyunsaturated Fat | 1-15g |
| Monounsaturated Fat | 6g |
| Trans Fat | 0.2-1g |
| Cholesterol | 74-234mg |
| Sodium | 732-849mg |
| Potassium | 123mg |
| Sugar | 2g |
| Origin | Swabia, Germany |
| Other names | Kaesespatzle, German Mac and Cheese |
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What You'll Learn
Emmentaler, a nutty, mild Swiss cheese
Spaetzle is a type of egg noodle that is popular in Germany and Austria, often served as a side dish with meat and gravy. However, when combined with cheese, it becomes a filling main course known as Käsespätzle. This dish is especially popular in the Swabia region of southwestern Germany, where it originated, as well as in Bavaria and the alpine regions of Switzerland and Austria.
To make Käsespätzle, shredded Emmentaler cheese is combined with cream and chives, creating a creamy, cheesy mixture. This is then added to cooked spaetzle noodles and baked until the cheese is melted and the edges are crispy. The dish is typically topped with crispy, caramelized onions and garnished with chopped chives, adding a crunchy texture and extra flavour.
The quality of the cheese is essential to the success of the dish, so it is worth investing in good-quality European-imported Swiss cheese. In addition to Emmentaler, other cheeses that pair well with spaetzle include Bergkäse, a strong-tasting aged Swiss cheese, and Gruyère, another Swiss cheese with a more subtle flavour. Combining these cheeses with Emmentaler can enhance the overall taste of the dish.
Preparing homemade spaetzle noodles is the best way to ensure an authentic Käsespätzle experience, but store-bought dried or frozen spaetzle can be used as a convenient alternative when short on time. Regardless of the type of noodles used, the key to a delicious Käsespätzle lies in the quality of the cheese and the generous addition of caramelized onions.
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Bergkäse, a strong, aged Swiss cheese
Käsespätzle, a German cheese spaetzle, is a delicious and authentic dish that originated in Swabia, a region in southwestern Germany. It is now popular in Bavaria and the alpine regions of Switzerland and Austria. This meal is a filling main course, often served with a green salad.
Traditionally, Käsespätzle is made with Emmentaler, a nutty, mild Swiss cheese, and Bergkäse, a strong-tasting, aged Swiss cheese. Bergkäse, literally translated as ""mountain cheese", is produced in the Alps and is made with the thermised milk of predominantly Swiss Brown cattle. The cheese has a firm but pliant texture and a smooth, rich mouthfeel. The flavour profile of Bergkäse is influenced by the terroir of the high Alpine pastures where cows graze on wild herbs, flowers, and grasses, resulting in nutty, milky, grassy, and herbal notes.
Young Bergkäse, aged 4-6 months, has a smooth, creamy, and mild flavour, similar to a firmer Fontina. Mature Bergkäse, aged 9-12 months or longer, develops a denser, drier texture with deeper caramelized and nutty flavours, along with tiny tyrosine crystals that add a subtle crunch and enhance the aged flavour. The longer aging process also contributes to a more pronounced savoury depth, reminiscent of umami flavours.
When making Käsespätzle, shredded Bergkäse is layered with cooked spaetzle noodles and caramelized onions. The dish is then baked until the cheese is melted and the edges are crispy. The combination of Bergkäse, noodles, and onions creates a cheesy, gooey, and comforting meal that is perfect after a day of skiing or hiking in the Alps.
In summary, Bergkäse is an essential ingredient in traditional Käsespätzle, adding a strong, aged, and nutty flavour to this classic German dish. Its unique characteristics and terroir make it a distinctive and delicious choice for anyone looking to make their own authentic Käsespätzle at home.
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Gruyère, an aged Swiss cheese
When making spaetzle, shredded cheese is combined with cream and chives, and Gruyère is an excellent choice for this purpose. Its nutty flavour complements the other ingredients well, and its melting properties create a creamy, cheesy texture. The quality of the cheese is important, and it is recommended to use European-imported Swiss cheese for the best results. Gruyère can be combined with other cheeses such as Emmentaler or Jarlsberg for added flavour.
The production and maturation of Gruyère are strictly regulated in Switzerland to ensure its quality and historical significance. The cheese is protected by the Appellation d'Origine Protégée (AOP) designation, and producers must follow specific rules, such as using traditional copper vats for cheesemaking. The maturation process, known as affinage, is a critical step in the production of Gruyère. The cheese is aged in cellars or affinage facilities built into sandstone cliffs, maintaining a specific climate to control the temperature and humidity.
Gruyère has a long history in Switzerland, dating back to the 12th century. The 1992 Charter of Gruyère recognised the Swiss cantons of Fribourg and Berne as official producers of Gruyère cheese. Today, Gruyère is widely regarded as the most popular Swiss cheese in Switzerland and most of Europe. It has even won the title of "best cheese in the world" at the World Cheese Awards on multiple occasions.
When using Gruyère in spaetzle, it is essential to shred the cheese before mixing it with the other ingredients. The cheese is then layered with cooked spaetzle noodles and caramelised onions in a casserole dish. The dish is baked until the cheese is melted and the edges are crispy, creating a delicious and comforting Swiss-style mac and cheese.
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Gouda, a combination of young and aged
Käsespätzle, or German Cheese Spaetzle, is a delicious and hearty dish that is perfect for a cold day. It is a type of egg noodle that is popular in Germany and Austria and is usually served as a side dish for meat dishes with gravy. However, when combined with cheese, it becomes a filling main course known as Käsespätzle.
While there are many types of cheese that can be used to make Käsespätzle, a combination of young and aged Gouda is a great option, especially when serving this meal to kids who can be pickier when it comes to strong-tasting cheeses. The mild and creamy flavour of Gouda pairs perfectly with the chewy noodles and crispy, caramelized onions that are a signature of this dish.
To make Käsespätzle with Gouda cheese, start by shredding the cheese and cooking the spaetzle noodles according to the package instructions. You can also make your own homemade spaetzle noodles if you have the time, as they tend to taste better. Once the noodles are cooked, layer them with the shredded Gouda cheese and top with caramelized onions. You can also add some chopped chives for garnish.
Finally, bake the Käsespätzle in the oven at 400 degrees F for about 10 minutes, or until the cheese is melted and the edges are crispy. Serve immediately and enjoy this delicious and comforting German dish!
Using a combination of young and aged Gouda cheeses creates a well-rounded flavour profile that is not too strong or overwhelming. The young Gouda adds a creamy texture and a mild, slightly sweet taste, while the aged Gouda contributes a more robust and complex flavour. Together, they create a delicious and balanced cheese spaetzle that is perfect for those who want to enjoy the classic dish without the strong flavour of some traditional cheeses used.
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Creamy, cheesy, and topped with onions
Käsespätzle, or German Cheese Spaetzle, is a delicious and comforting dish that is perfect for cold winter days or as a meal after skiing. It is a type of egg noodle that is popular in Germany and Austria and is usually served as a side dish with meat and gravy. However, Käsespätzle is a filling main course that can be enjoyed on its own or with a green salad. The main ingredients are flour, eggs, salt, and water or milk. To make it creamy and cheesy, cheese and cream are added. The type of cheese used can vary depending on the region, but traditionally, Emmentaler, a nutty and mild Swiss cheese, and Bergkäse, a strong-tasted aged Swiss cheese, are used. Other popular options include a combination of young and aged Gouda cheeses, Gruyère, and Jarlsberg.
To make creamy, cheesy, and topped with onions Käsespätzle, start by making the cheese mixture by combining shredded cheese, cream, and chives. Emmental cheese is an excellent choice for this dish as it has a savoury yet mild taste and melts quickly. You can also add other cheeses like Gruyère and Gouda for extra flavour. In an oven-proof skillet, melt a generous amount of butter and add the cooked spaetzle, sautéing until they are golden brown. Next, add the cheese mixture and stir until everything is coated and the cheese has melted. Transfer the pan to the oven and broil until the top is browned and the cheese is bubbly.
The key to this dish is the caramelized onions, which add a deep, sweet flavour and a crispy texture. To make them, melt butter in a pan over medium heat and add sliced onions. Cook for 20-30 minutes, stirring occasionally, until they are deeply caramelized and brown. You can also add a little salt and sugar halfway through to enhance the caramelization. Once the onions are done, set them aside and start making the spaetzle.
To assemble the dish, layer the spaetzle, cheese, and caramelized onions in a casserole dish, sprinkling each layer with salt. Repeat the layers, ending with cheese and onions on top. Bake the dish uncovered at 400 degrees Fahrenheit for about 10 minutes, or until the cheese is melted and the edges are crispy. Serve immediately and enjoy the creamy, cheesy, and comforting Käsespätzle!
This dish is a beloved comfort food in Germany, especially in the Swabia region, and is now popular across the country. It is a must-try for anyone looking for a delicious and cheesy meal and can be easily made at home with prepackaged or homemade spaetzle noodles. So, go ahead and give it a try!
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Frequently asked questions
Emmentaler is the perfect cheese to use for German spaetzle. It has a savoury but mild taste and melts quickly.
Gruyere, Bergkaese, Gouda, or Alpine cheese are also good options.
Spaetzle is Germany's answer to American mac and cheese. It is a comfort meal that is popular in Germany's Swabia region.
