I do have this urge to produce all kinds of food (and sometimes also other stuff) myself – at least once, just to know how it is done.
As much as I love homemade food, cheese is the exception: I buy it – regularly. Producing cheese (the real and tasty kind – mature cheese) at home, especially storing it in my apartment for several months while it needs to age, is not really an option. I accepted that and I don’t even consider producing my own cheese, but I also found a way to compensate here: Cottage cheese – this can be made at home easily.
“Spätzle” are sometimes compared to noodles – for me they are more like very small dumplings. The dough used for Spätzle is quite thin and similar to pancake dough, containing a lot of eggs and flour that is high in gluten. Spätzle are a popular side dish in Austria as well as in Germany and Switzerland.
Käsespätzle however, are a main dish – the cooked Spätzle are mixed with mature cheese (quite strong in flavour) and are usually served topped with fried onions and a salad on the side. In Austria, this dish is either called “Käsespätzle”,”Kasspåtzn” or “Käsknöpfle” depending on the region. They are very popular especially in the western parts of Austria and a typical dish to enjoy in one of the mountain cabins when hiking or skiing.