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Drink · Burgenland
Uhudler
Wine from the southern Burgenland made from American vines planted after the phylloxera outbreak, with aromas of strawberry and wild berries. It was banned for decades and returned to sale in 1992.
Flavors · Vorarlberg
Vorarlberger Kässpätzle
Small cooked egg dumplings assembled in layers with melted mountain cheeses, topped with fried onion. Vorarlberg tourism calls them the state's traditional cheese dish.
Traditional dish from Vorarlberg
Also known as: Kässpätzle, Käsknöpfle
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Vorarlberger Kässpätzle — Vorarlberg, Austria
Kässpätzle are made with a soft dough of flour, eggs, water, salt and nutmeg, pressed through a special grater directly into boiling water. The little pieces cook in a few minutes and go, still hot, into a serving dish in layers alternated with grated cheese, which melts from the heat. On top, onions fried in butter until golden.
The official Vorarlberg tourism describes the dish as the state's traditional cheese dish. The name changes from one valley to another: in part of the state it is called Käsknöpfle. The cheese also varies. In the Montafon valley Sura Kees is used, a lean, tangy regional cheese; elsewhere, a mix of a mild mountain cheese with a stronger one, such as Vorarlberger Bergkäse, Alp cheese or Räßkäse.
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Where it comes from
Vorarlberg
The official Vorarlberg tourism presents Kässpätzle as the most traditional cheese dish of the state.
Ingredients
Wheat flour, eggs, water, salt, nutmeg, mountain cheeses (Bergkäse, alp cheese, Räßkäse or, in Montafon, Sura Kees), onion and butter.
How it is eaten
Very hot, straight from the dish, with fried onion on top. Served with potato salad, green salad or applesauce.
When it is eaten
Pasta dish with cheese served hot, topped with browned onion and served with salad or applesauce.
Your questions
Questions about Vorarlberger Kässpätzle
Are Kässpätzle and Käsknöpfle the same thing?
Yes. It is the same cheese pasta dish; the name changes depending on the region of Vorarlberg.
Which cheeses go into Kässpätzle?
Generally, a mixture of a mild mountain cheese with another stronger-flavored one. In the Montafon valley, Sura Kees is used, a lean, tangy regional cheese.
What are Kässpätzle eaten with?
With fried onion on top and, on the side, potato salad, green salad or applesauce.
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