Cheese Spaetzle with Mountain, Farmer`s Cheese, Romadur and Limburger

Summary

Ingredients

• 400 g flour
• 4 egg (s)
• mineral water, carbonated
• 100 g mountain cheese
• 100 g cheese (farmer`s)
• 50 g cheese (Romadur)
• 50 g cheese (Limburer)
• 6 onion (s)
• 1 ½ tablespoon salt
• mace
• some butter, for frying
• pepper
• Salt water

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Instructions

1. Mix flour, eggs, roughly enough carbonated mineral water to form a smooth dough, salt, pepper, and mace together. Using a spaetzle press, pipe the dough into boiling salt water. Cook for 3-5 minutes, stirring occasionally with a wooden spoon to prevent sticking, until the spaetzle floats to the surface. Remove with a slotted spoon and drain well.
2. Chop or grate the mountain cheese, farmer's cheese, Romadur, and Limburger; mix together. Layer the mixture over the drained spaetzle. Bake in the oven at 180°C (356°F) for 10-15 minutes until the cheese melts and reaches your desired browning level.
3. While the cheese bakes, cut the onions into fine strips. Heat butter in a pan over medium heat and fry the onions for 10-12 minutes, stirring occasionally, until they turn golden brown and crispy. Spread the caramelized onions over the finished cheese spaetzle.