Appenzell specialty: Baked cheese dough spirals.
Shred the cheese into fine slices. Heat the milk, add the cheese and let it melt while stirring. Cool.
Sift the flour into a large enough bowl. Add the beer and stir well. Add this dough to the cheese milk form and the beaten eggs. The batter should be a tiny bit thicker than ordinary omelet batter. Let rest for one hour.
Pour in portions through a funnel in the shape of a snail into the hot fryer (170 °C). Bake until light yellow.
Serve hot. Goes well with leaf salad and with a glass of beer or wine.