Cheese Spaetzle: Perfect Pairing Ideas For Your Palate

Cheese spaetzle, or Käsespätzle, is a German comfort food that can be considered the German version of mac and cheese. It is made with homemade German spaetzle, a type of egg noodle, and lots of cheese. The dish is often served in southern Germany but has become popular throughout the country and in neighbouring Austria and Switzerland.

While cheese spaetzle is a meal in itself, it can be served with a green salad or a tangy side like sauerkraut to balance the richness of the cheese. If you're serving it as a side, it goes well with German recipes such as Jägerschnitzel, Goulash, or Frikadellen.

Cheese: Emmentaler, Gruyere, Bergkaese, Gouda, or Alpine cheese

Cheese Spaetzle: Emmentaler, Gruyere, Bergkaese, Gouda, or Alpine Cheese?

Cheese spaetzle is a German dish, the German version of mac and cheese. It is made with homemade German spaetzle and lots of cheese. Spaetzle are sauteed in butter until golden, then combined with cheese and cream, and topped with chives and crispy fried onions.

Emmentaler

Emmentaler is a smooth, semi-hard Swiss cow's milk cheese, with a firm, dense body and a hard, inedible rind. It has good melting properties and is ideal for cheese fondue, gratins, casseroles, grilled cheese sandwiches, pasta, and egg dishes. It can also be eaten cold, layered into sandwiches, or served on a cheese platter with fruit and nuts. Young or classic Emmentaler is aged for at least four months and has a mild and fruity flavour. Réserve Emmentaler is aged for at least eight months and has a nuttier, stronger flavour. Cave-aged Emmentaler is aged for at least 12 months and has a more piquant and complex flavour.

Gruyere

Gruyere is a creamy yet nutty cheese from Switzerland. It has good melting properties and is ideal for fondue, grilled cheese sandwiches, French onion soup, and grilled cheese sandwiches. It can be used in quiches, vegetable strata, and lasagne.

Bergkaese

Bergkaese is the generic name for a group of cheeses made in the Alps, typically in Germany, Austria, or Switzerland. They are usually made in the summer with unpasteurized, partly skimmed cow's milk. The curd is cooked and pressed, and the cheese is generally round, with a rind. Bergkaese is matured for three to nine months and weighs 5-7kg. It melts well.

Gouda

Gouda is a Dutch cheese that can be used in sandwiches, quiches, pizzas, soups, and grilled cheese sandwiches. It can also be cubed and melted through mashed potato.

Alpine Cheese

Alpine cheese refers to a style of cheese-making rather than one variety. It covers Swiss, French, Austrian, or Italian cheeses made in the Alps with unpasteurized cow's milk. Hundreds of varieties fall under the Alpine cheese umbrella, including Comte, Gruyere, Emmenthal, fontina, Asiago, and taleggio. They range from semi-firm to firm with a dense paste and good melting quality, though some are soft-ripened or semi-soft. They are ideal for fondue, grilled cheese, French onion soup, pasta, pizza, and anywhere you want melted cheese. They become firmer and more granular as they age, making them less suited to melting but more flavorful for snacking.

Butter

For the caramelised onions that top the dish, butter is used to fry the onions until they are brown. Butter is also used to grease the baking dish.

When making spaetzle from scratch, butter is used to grease the spaetzle maker or colander with large holes.

Heavy cream

While some recipes for cheese spaetzle do not include cream, it is added to make the dish creamier and richer. The cream also helps to balance out the rich cheese flavour.

The amount of heavy cream used in the cheese spaetzle recipe is typically around 1/4 to 1 1/2 cups, depending on the recipe.

Chives

If you are looking for a way to add some extra flavour and colour to your cheese spaetzle, chives are an excellent option. They pair well with the other ingredients in the dish, such as the butter, cream, and various types of cheese. Chives can also be used in a variety of other recipes, such as omelettes, salads, or as a topping for baked potatoes. They are a versatile herb that can add a bright touch to many different types of dishes.

Crispy onions

To make crispy onions, thinly slice or chop a sweet, white, or yellow onion. Then, heat some butter or vegetable oil in a frying pan over medium heat and add the onions. Sauté until they are golden brown and crispy, stirring frequently. This should take around 5-10 minutes.

Once the onions are crispy, remove them from the pan and place them on a paper towel to absorb any excess oil. Sprinkle with salt, if desired.

Finally, top your cheese spaetzle with the crispy onions. They add a delicious, savoury element to the dish.

Some recipes also call for caramelised onions, which are cooked on a low heat for around an hour until they are deep golden and sweet. These can be mixed into the spaetzle with the cheese, while the crispy onions are sprinkled on top.

Frequently asked questions