Cheese spaetzle (Käsespätzle) from Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops (page 171) by Meredith Erickson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Gruyère cheese for Emmental cheese.

  • eclairea on December 23, 2025

    Made this to accompany leftover goulash recipe from this book. Halved the recipe and glad I did! Realized I’m not the biggest fan of Emmental, too mild for my personal taste but it melted well. Also did not have a spaetzle maker so just used a potato ricer and it worked well enough for my needs.

  • Rinshin on March 28, 2021

    Used only the method of using stock (from making Jaeger sauce) and cheese to finish up the previously made and frozen spaetzle I had on hand.

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