Chäs-Chügeli – Cheese Balls

Finely grate Emmental and Gruyère cheese, add onions, garlic, parsley, white wine and cream, mix everything together well, maybe season with salt and pepper and prepare into a not too thin dough. Shape truffle balls, turn them to the other side in enough caraway seeds, bring to the table in a nice glass or on a plate.

Add less cream.

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