John Myers
Ingredients for 6 servings:
- 400 g mixed bread or rye bread, stale
- 400 g cheese
- 80 g butter
- 10 cl cream
- 1 bunch of chives
- pepper
- nutmeg
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Old Maa
Grate the cheese, dice the bread, and finely chop the chives. Heat the butter in a non-stick pan and fry the bread until crispy, turning constantly. Spread the cheese on the bread cubes and pour in the cream. Continue turning until the cubes are evenly coated with the cheese and cream mixture. Season with a little grated nutmeg and pepper. Serve on warmed plates and sprinkle with the chives. This must be served with a large latte. Applesauce or a green salad are other accompaniments. One variation is to fry chopped onions with the bread. Notes: This dish is a typical way to use up leftovers; it’s quick, filling, and the calorie content is appropriate for a hard mountain farmer’s life. The recipe is a traditional Appenzeller Alpine dish, as all the ingredients were available on the farm with livestock, and the preparation is so quick that the women didn’t have to leave their embroidery lying around for long. The cheese can be a mix of different cheeses depending on your taste (and what’s in your fridge), but cream and soft cheeses aren’t suitable. We prefer a mix of half mature and half mild hard cheese, although the Appenzeller cheese mix is, of course, closest to the original.
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