Mix the dumpling bread with eggs, milk, salt, pepper and 1 tablespoon of chives. Now work in enough flour to make a fluffy dumpling dough (mix in a little more water if necessary), and let rest for about 20 minutes. Cut the mountain cheese into even sticks about 3 cm long. Form elongated dumplings from the dough, push a piece of cheese into the center of each and reshape again. Simmer the dumplings in salted water until lightly simmering, 15 minutes. In the meantime, prepare the cheese sauce. For this, heat the cream with some beef broth and a dash of wine. Stir in the blue cheese and let it melt on low heat until it becomes a creamy mass. Arrange the dumplings on warmed plates, pour the cheese sauce over them and sprinkle with the rest of the chives.