Appezoeller Chäshappech

Rating: 3.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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.

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