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Recipe from Max Natmessnig: Favorite dishes in red-white-red: Käsknöpfle

Recipe from Max Natmessnig: Favorite dishes in red-white-red: Käsknöpfle

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Kässpätzle or Käsknöpfle? It’s not a question of the name, but of the best ingredients – and always a pleasure.

3:06 p.m., March 19, 2021

Max Natmessnig’s Käsknöpfle © Falstaff / LUZIA ELLERT

Hardly any other recipe is so associated with the term “home” as the Spätzle and Knöpfle, which are known in Alemannic. And they have a long tradition in Alemanni-populated Vorarlberg. They say there are as many recipes and types of cheese as there are cooks. In the Montafon, the “Sura Kees”, an aromatic low-fat cheese, gives the Kässpätzle a special flavor note. In other regions, a mixture of mild and matured mountain cheese spices, in the Bregenzerwald it is the Räßkäse that gives it the perfect taste. In any case, it is always the quality of the cheese that is decisive. And then of course the onions: homemade fried onions are preferable to ready-made products. Despite the simplicity of the ingredients, the Käsknöpfle are a dish with a complex taste and a wonderful “food for the soul”.


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