Cheese Spatzle: Perfect Pairings For The German Dish

Käsespätzle, or German cheese spätzle, is a dish of homemade noodle dumplings smothered in gooey cheese and caramelized onions. It is often compared to macaroni and cheese, but differs in that it uses egg noodles and European cheeses. The dish is assembled in layers, with noodles, cheese, and onions, and then baked in the oven. The noodles are usually homemade, but can be store-bought in a pinch. The cheese is typically a combination of Emmentaler, Bergkäse, and Gruyere, though other Swiss-style cheeses can be used as well. The onions are caramelized in butter and optionally coated in flour to add a crispy texture. The dish is often served with a green salad or on its own, and pairs well with a cold beer.

What type of cheese goes on spatzle?

Spatzle is a German dish, often described as Germany's version of macaroni and cheese. It is made with homemade German Spatzle and lots of cheese. The best cheese for Spatzle is Emmentaler, a nutty, mild Swiss cheese that is very flavoursome and melts easily. However, other types of cheese can be used, including Gruyere, Bergkaese, Gouda, Jarlsberg, and Alpine cheese.

The Best Cheese for Spatzle

Emmentaler is the traditional choice for Spatzle and is usually used in traditional recipes. It is a mild Swiss cheese with a nutty flavour that melts easily and has a very distinctive taste. It is also one of the easiest cheeses to source.

Other Cheeses for Spatzle

While Emmentaler is the most popular choice, other cheeses can be used to make Spatzle. These include:

• Gruyere: This is a good alternative as it melts easily and has a strong flavour. It is also easier to source than Emmentaler in some places.
• Bergkaese: This is a strong-tasting, aged Swiss cheese.
• Gouda: A milder-tasting alternative, which is especially good for serving to children.
• Jarlsberg: A Swiss-style cheese from Norway.
• Alpine cheese: A good alternative, particularly if sourced from Switzerland or Austria.

Gouda, Bergkaese, and Alpine cheese are all rich and flavoursome, and work well in Spatzle.

How do you make spatzle?

Spatzle is a special type of German egg noodle that is often enjoyed as a side dish with gravies or sauces, but it can also be the main ingredient in dishes like the famous Käsespätzle. Spatzle is made with flour, eggs, and milk or water. The dough should be viscous, resembling waffle dough, and can be made with a Spatzle maker, colander, or steamer with large holes. Here is a step-by-step guide on how to make Spatzle:

Step 1: Prepare the Spatzle Dough

In a bowl, whisk together the flour, eggs, milk or water, and salt. You can also add nutmeg for extra flavour. Stir until the batter is well combined and develops bubbles. The batter should be thick but not too runny; adjust with milk or water as needed. Let the batter sit for 5-10 minutes.

Step 2: Boil the Spatzle

Bring a large pot of lightly salted water to a boil. Scoop about half of the batter into a Spatzle maker or a colander with large holes. Press or push the batter through the holes into the boiling water. The Spatzle will look like little dumplings. Boil for 2-3 minutes, or until they float to the top.

Step 3: Drain and Cook the Spatzle

Use a slotted spoon to transfer the cooked Spatzle to a colander and drain the excess water. Repeat this process with the remaining batter. Serve the Spatzle immediately, or sauté them in butter for a crispy texture. If you don't plan to serve them right away, add a little butter to the hot Spatzle to prevent them from sticking together.

Step 4: Serve or Store the Spatzle

Spatzle can be served as a side dish with butter and chopped parsley, or tossed with melted cheese and crispy fried onions to make Käsespätzle. They can also be added to soups, served with meat dishes, or used in pasta salads. Cooked Spatzle can be stored in an airtight container in the fridge for 3-4 days and reheated in a pan with butter.

What is kasespatzle?

Käsespätzle, or German Cheese Spätzle, is a traditional dish from the German regions of Swabia, Baden, and Allgäu, as well as the Austrian regions of Vorarlberg and Tyrol, Liechtenstein, and Switzerland. It is a beloved comfort food, akin to the German version of macaroni and cheese.

Käsespätzle is made by layering hot Spätzle and grated cheese, such as Emmentaler or granular cheese, and topping it with fried onions. The dish is then baked until all the cheese is melted. In some variations, the grated cheese and Spätzle are mixed together and heated in a pan, creating a pan-fried version.

In Tyrol, Käsespätzle is prepared with Bergkäse or Emmental cheese, or a combination of both. Meanwhile, in Vorarlberg, cooks use two different cheese varieties: Montafon sour cheese in Montafon and Bergkäse and Räßkäse, a local hard cheese, in Bregenz Forest.

Käsespätzle is often served with side dishes such as green salads, potato salad, or apple sauce in some parts of Vorarlberg and Liechtenstein. Leftovers can be pan-fried with butter, and it pairs well with butter and yellow-tarnished onion rings.

The dish is considered a special treat for occasions like Oktoberfest but is also easy enough to make every day. It is a popular vegetarian option in German and Austrian restaurants and can be found on most menus.

What to serve with kasespatzle?

Käsespätzle is a German comfort food that is often compared to mac and cheese. It is made with homemade Spätzle, lots of cheese, and topped with caramelized onions. The best cheese for Käsespätzle is Emmentaler as it is very flavorful and melts easily. However, Gruyere cheese, Bergkäse, Gouda, or Alpine cheese are also good options.

Käsespätzle is a filling main course, so it is best served with a simple side dish. Here are some ideas:

• A green salad or German cucumber salad
• In some regions of Austria and Liechtenstein, it is served with unsweetened applesauce
• Roasted Brussels sprouts
• Sauteed zucchini and summer squash
• Chicken and mushrooms
• Pork schnitzel
• Bratwurst
• Beef goulash
• Cabbage rolls
• Beef stroganoff
• Chicken paprikash
• Carrot fries
• Steamed asparagus

Can you make kasespatzle in advance?

Yes, you can make kasespatzle in advance. It is a great dish to prep and store in the fridge for 1-2 days before serving.

Kasespatzle is a German comfort food, similar to mac and cheese, made with homemade spaetzle and lots of cheese. It is a vegetarian dish that is very popular in German and Austrian restaurants.

To make kasespatzle in advance, you can make the spaetzle and store them in the fridge for 1-2 days. Just toss them with some flavour-neutral oil or butter before storing. You can also make the cheese mixture by combining shredded cheese, cream, and chives, and store it in the fridge.

When you are ready to serve, cook the spaetzle in butter until golden and crispy. Then, add the cheese mixture and stir until everything is coated and melted. You can finish the dish in the oven under the broiler to get a golden brown top.

Kasespatzle is best served fresh and eaten right away, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

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