Bushra Griffith
Germany's answer to mac and cheese, spaetzle is a mouthwatering classic German recipe made with homemade egg noodles cooked in a creamy cheese sauce. While there are many types of cheese that can be used, Emmentaler is considered the best for this recipe as it is very flavorful and melts easily. Other options include Bergkaese, Gouda, Gruyere, and Swiss cheese. The dish is usually topped with fried onions and parsley for added flavor and crunch.
| Characteristics | Values |
|---|---|
| Cheese | Emmentaler, Gruyere, Bergkaese, Gouda, Swiss cheese, Alpine cheese, Jarlsberg |
| Onion | Yes, caramelized |
| Parsley | Yes, freshly chopped |
| Chives | Yes, chopped |
| Cream | Yes, heavy |
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What You'll Learn
Emmentaler cheese
The cheese has a creamy and somewhat firm texture that becomes more pronounced and crumbly as it ages, developing a rich depth of flavour. The ageing process can range from a few months to over a year, and the cheese is typically aged in traditional cellars for a minimum of four months. Emmentaler is best known for its iconic appearance and versatile flavour, making it a popular choice for cheese enthusiasts. It pairs well with fruits such as apples, pears, and grapes, as well as nuts like walnuts and almonds.
When it comes to spaetzle, Emmentaler is an excellent choice due to its melting ability and flavour. Spaetzle is a type of noodle or dumpling that is often baked in a casserole with cheese and caramelized onions. The dish is similar to mac and cheese and is a comforting, cheesy delicacy. Emmentaler can be grated and layered with spaetzle and onions in a casserole, creating a decadent and gooey dish. The cheese's mild, nutty, and sweet notes complement the other ingredients, resulting in a rich and indulgent flavour profile.
Emmentaler is a versatile cheese that can be enjoyed in a variety of dishes, including gratins, fondue, and sandwiches. Its melting ability and flavour make it a popular choice for recipes that require a creamy, stretchy cheese. The cheese is widely available and recognised as a geographical indication in several countries, including Switzerland, the Czech Republic, France, Germany, and Spain.
When purchasing Emmentaler for spaetzle, it is essential to consider the desired flavour intensity. Younger Emmentaler has a milder taste, while older varieties have a more robust and pronounced flavour. The cheese's versatility allows individuals to customise their spaetzle dish to their preferred taste and texture. Emmentaler is a delightful choice for spaetzle, offering a unique and indulgent culinary experience.
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Gruyere cheese
Gruyère cheese is a great option for making cheese spaetzle. It is a Swiss cheese with a strong flavour and is often used in combination with other cheeses. For instance, it can be mixed with Emmentaler, a nutty, mild Swiss cheese, to make spaetzle. In addition, it can be combined with Bergkäse, a strong-tasting, aged Swiss cheese, to create a more intense flavour. When serving spaetzle to children, a combination of young and aged Gouda cheeses can be used alongside Gruyère. This creates a milder taste that may appeal to younger palates.
Gruyère is a versatile cheese that can be used in various spaetzle recipes. It melts easily and has a strong flavour, making it a good choice for those who enjoy a rich and indulgent dish. When making spaetzle with Gruyère, it is important to use high-quality cheese to ensure the best results. The cheese should be shredded or grated to allow for even distribution throughout the dish.
When preparing spaetzle with Gruyère, it is common to include caramelised onions and crispy shallots as additional ingredients. These provide a sweet and savoury contrast to the creaminess of the cheese. The onions are typically cooked slowly in butter until they reach a deep golden colour and develop a caramelised flavour. The shallots are fried in vegetable oil until golden and crispy, adding a crunchy texture to the dish.
To make the spaetzle dough, flour, eggs, and milk are combined to create a thick batter. This batter is then pushed through a spaetzle maker or a colander with large holes directly into boiling salted water. Once the spaetzle rise to the surface, they are cooked and can be drained and added to the cheese sauce.
The cooked spaetzle, grated Gruyère, and caramelised onions are then layered in a casserole dish and baked in the oven until bubbly and lightly browned. This dish, known as Käsespätzle, is a comforting and indulgent meal, similar to the familiar mac and cheese but with a unique twist. It is a popular dish in Germany, especially in the southwestern region of Swabia, and is often enjoyed after a day of skiing or hiking in the Alpine regions.
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Swiss cheese
When making spaetzle with Swiss cheese, it is essential to use high-quality European-imported varieties. American Swiss cheese does not yield the same desirable results. Emmentaler, a traditional favourite, is a popular choice due to its savoury yet mild taste and easy melting properties. It is widely available and adds a distinctive flavour to the dish. Another excellent option is Jarlsberg, a Swiss-like cheese from Norway known for its mild flavour.
For those who enjoy a more robust flavour profile, combining Swiss cheese with a strong, flavourful cheese like Gruyere is recommended. This combination adds depth and complexity to the dish. The addition of heavy cream, as suggested by some recipes, also contributes to a creamier texture and richer flavour.
When preparing spaetzle with Swiss cheese, it is essential to grate the cheese yourself to ensure the best flavour and melting consistency. The cheese is then layered with the spaetzle and other ingredients, such as caramelized onions, in a casserole dish and baked until bubbly and lightly browned. This baking process creates a decadent, oozing cheese dish that is comforting and indulgent.
Spaetzle made with Swiss cheese is a versatile dish that can be served as a vegetarian main course or a side dish. It is a beloved comfort food in Germany and is often served in beer gardens, especially in the Bavaria region, where it is considered a classic.
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Bergkaese
Bergkäse, or 'mountain cheese' in German, refers to a variety of cheeses produced in the Alps. It is made from the milk of cows that graze in mountainous regions, such as the Allgäu Mountains of southwest Germany. The term Bergkäse is not protected in the European Union as a Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG). However, certain registered mountain cheeses may use the PDO seal if they comply with the regulations. In Germany and Austria, some regions have started to protect the designations of their mountain cheeses to enable consumers to buy high-quality alpine cheese and protect their products from imitations.
Bavarian Bergkase, also known as Allgauer Bergkase, is a hard mountain cheese with PDO status. It is produced from the raw, silage-free milk of cows grazing in the Allgäu Mountains. The cheese is aged for a minimum of four months, and its mild and nutty flavour becomes stronger with ageing. The texture is smooth and rich, and the curds are cut down to the size of cottage cheese grains before being stirred into the whey and pressed.
Bergkäse produced in the village of Gais, near St Gallen in the South Tyrol region of Switzerland, is made by a 10-man team at the Fromagerie de Montagne de Gais. This cheese is known as Fromage de Montagne in French-speaking Switzerland and is made in the Swiss-German speaking region. The dairy is located at 950m altitude on the Santis mountain, overlooking Lake Constance, which borders Switzerland, Austria, and Germany.
When used in spaetzle, Bergkäse can be grated and layered with caramelized onions and noodles in a casserole dish. The dish is then baked until bubbly and lightly browned, creating a decadent, cheesy meal.
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Gouda
When making spaetzle, you can either purchase the noodles or make them from scratch. To make the noodles from scratch, mix flour and salt in a large bowl, then add eggs and gradually add water to form a smooth, light, and firm pasta dough. Next, push the dough through a spaetzle maker into a pot of salted boiling water. The noodles are done when they rise to the surface. You can then fry the spaetzle in butter until golden and crispy, adding flavour and improving the texture.
After preparing the noodles, layer them with shredded cheese, such as gouda, and top with caramelized onions and chopped chives. You can also add heavy cream to make the dish creamier and help it stay warm. Finally, bake the spaetzle in the oven until bubbly and lightly browned.
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Frequently asked questions
Emmentaler is the best cheese to use for spaetzle as it is very flavorful, melts easily, and is commonly used in traditional recipes.
Other alternative cheeses to use for spaetzle include Gruyere, Bergkaese, Gouda, or Alpine cheese from Switzerland or Austria.
In Germany, Emmental cheese is often used for spaetzle, however, this cheese can be challenging to find in the United States.
Gruyère cheese is commonly used for spaetzle in Austria.
