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Swabian Cheese Spaetzle

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Swabian Cheese Spaetzle

The perfect swabian cheese spaetzle recipe with a picture and simple step-by-step instructions.

  • 1250 g Spaetzle
  • 0,25 liter Low-Fat milk
  • 0,5 kg Spaetzle cheese = Emmental + mountain cheese
  1. Put the spaetzle in a saucepan and heat it on the stove (don’t fry it, just heat it up). In the case of “dry” spaetzle, add butter to the pot beforehand.
  2. Gradually mix in the milk and cheese. The milk should make the mixture smooth, so it is best to add it as you feel (on average you need about 0.25l, but more milk may be needed for drier spaetzle). Do not fold in all of the cheese, but leave a little bit and sprinkle on top at the end.
  3. Then put the mixture in the oven at 130 ° for 15 minutes and enjoy your meal! 🙂
Dinner
European
swabian cheese spaetzle

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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