Cheese spaetzle are a special treat on chilly fall days, but with a few tricks they could become an absolute highlight. Falstaff presents 5 tips for making cheese spaetzle a success.
In America they are called Mac and Cheese and in Switzerland Chässpätzli – the cheese spaetzle. Cheese spaetzle goes well with autumnal dishes and is particularly popular in the cooler days of fall. Similar to pumpkin risotto, for example, cheese spaetzle embodies the cosiness of autumn. The tender spaetzle in combination with fresh fried onions and the strong, melt-in-the-mouth cheese are a special classic in themselves – but the spaetzle can still be refined by adding bacon or mushrooms.
Whether as a classic version or a refined version, this hearty dish is an absolute food highlight in the fall, and in some respects is regarded as comfort food that warms the soul. Falstaff took a look around and collected the top 5 nice to knows with which the cheese spaetzle always succeeds.
As with cakes, cinnamon buns and other baked goods, everything depends on the dough. This is also the case with cheese spaetzle. The most important thing with spaetzle dough is that it is neither too firm nor too runny; ideally it should resemble waffle dough. This means that the dough should be viscous and if it is too thick, it can be supplemented with water.
A piece of advice known from the world of pasta can also be applied to spaetzle. To prevent the spaetzle from sticking together, it is a good idea to add a generous pinch of salt and a dash of oil to the water used for cooking. As with other pasta products, the salt water ensures that the spaetzle is pre-seasoned during cooking.
Two components play the main role in this dish: the spaetzle and the cheese. To get the right aroma and characteristic taste, varieties such as Bergkäse, Emmentaler or Gruyére are suitable. These melt quickly and give the dish a creamier texture.
While the spaetzle can be mixed with the cheese directly in the pan, allowing the flavour of the cheese to develop, there is another alternative. The freshly cooked spaetzle can also be layered in a casserole dish and covered with the cheese. In this way, the heat of the spaetzle is distributed evenly and the cheese is also distributed more evenly.
Last but not least, the topping of the dish should not be neglected – the appearance of fried onions. In gourmet circles, this is seen as the ultimate game changer when it comes to cheese spaetzle. However, to ensure that it is not soaked in oil and, to put it simply, remains crispy, this can be achieved with a simple trick: the onion just needs to be quickly rolled in flour and then fried briefly – this gives it a nice crunch.
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