This food is a typical use of leftovers, is quick, filling well and its calorie content is appropriate for a hard mountain farmer`s life.
The recipe is a traditional Appenzell alpine dish, as all the ingredients were available on the cattle farm and the preparation is so quick that the women didn`t have to leave their embroidery work for long.
The cheese can be mixed from different types of cheese depending on taste (and the contents of the refrigerator), but fresh and soft cheeses are not suitable. We like a mixture of semi-racy and semi-mild hard cheese best, although the mixture of Appenzell cheeses comes closest to the original.
Grate the cheese, cut the bread into cubes, finely chop the chives.
Heat the butter in a coated pan and fry the bread until crispy, turning it constantly. Spread the cheese on the bread cubes and pour on the cream. Now keep turning until the cheese-cream mixture is evenly coated on the cubes. Season with a little grated nutmeg and pepper.
Distribute on preheated plates and sprinkle with the chives.
This definitely includes a large coffee with milk. Applesauce or green salad are other side dishes.
A variant is to fry chopped onions with the bread.
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