Allgäu cheese spaetzle

Ingredients for 4 servings:

• 500 g flour
• 5 eggs
• 1 pinch of salt
• possibly water
• 100 g Emmental cheese
• 100 g mountain cheese, old
• 50 g cheese (brick cheese)
• 100 g butter
• 1 onion(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

like from the Allgäu farm with brick cheese

Product information: Backsteinkäse is a specialty cheese from the Allgäu region, known as red smear cheese. Similar to Limburger cheese. Place eggs in a bowl and make a dough with flour and salt. The dough should be smooth. Beat until it bubbles. Let the spaetzle dough rest for about 15 minutes. Grate the cheese and set aside the Backsteinkäse. Cut the onion into rings and fry in butter over a moderate heat until golden brown. Grate the dough into boiling salted water using a Spätzle grater. Briefly bring the water to a boil with the Knöpfle (small dumplings). Remove the pan from the heat, lift some of the Spaetzle out of the water with a slotted spoon. Drain the water and place the Spaetzle in a prepared bowl. Sprinkle with grated cheese and another layer of Spaetzle. Alternately add the Backsteinkäse pieces. Repeat this process until all of the filling is used up. Finally, mix the Spaetzle with two spoons. Sprinkle the golden onion rings, hot, over the butter and serve. Tip: Please only use butter!