Skip to content
LoginRegister
WhatToEat.Today

Recipes with mountain cheese

4 recipes that use mountain cheese, with photos, step-by-step instructions and cook times. The quickest, Pizokel, takes 50 minutes. It is most often cooked with butter, egg and milk.

Got a few things in the fridge? Search by everything you have

Pizokel

Pizokel, or bizochels in Romansh, are the hand-scraped dumplings of Graubünden, the mountainous canton in the south-east around Chur and the Engadine: a soft dough of buckwheat and wheat flour, egg and milk is scraped off a wooden board into boiling water, then the little dumplings are fried in butter with Swiss chard or cabbage and onion and layered with grated mountain cheese. Mountain cheeses are usually made with animal rennet, so choose a vegetarian one. A common mistake is a stiff dough, which makes heavy pizokel. Chef's tip: the dough should be soft and sticky like spätzle batter; wet the knife each time you scrape.

50 minSwissPasta & Noodles
by KrazyBadal 0 views

Plain in pigna

Plain in pigna, Romansh for 'full in the oven', is the old dish of the Engadine valley around St Moritz: raw grated potato mixed with milk and butter, baked slowly in a buttered dish in the tiled oven (pigna) until it forms a thick, crisp-edged cake. It is usually studded with bacon or salsiz sausage; this vegetarian version adds mountain cheese and onion, and is served with apple sauce or salad. A common mistake is leaving the grated potato to stand, which turns it grey and watery. Chef's tip: grate the potatoes straight into the milk and bake at once. Mountain cheese is usually made with animal rennet, so choose a vegetarian one.

80 minSwissVegetarianGluten free
by KrazyBadal 0 views

Krautkrapfen

Krautkrapfen come from the Allgäu and the Swabian Alb, where farm cooks rolled noodle dough paper-thin, spread it with sauerkraut and fried onion, rolled it up like a strudel and sliced it into snails. The slices are packed upright in a buttered pan, fried until the bottoms crisp, then half-covered in stock and braised until the dough is tender. They are a Friday or winter supper with a green salad. A common mistake is pouring in too much stock: it should come only a third of the way up, or the crisp base turns soggy. Chef's tip: let the dough rest a full 30 minutes; relaxed dough rolls out thin without shrinking back.

80 minGermanVegetarian
by KrazyBadal 0 views

Capuns

Capuns come from the valleys of Graubünden, where every village in the Surselva and Engadin has its own way of making them, and they are cooked on cold evenings and for festivals in mountain inns. A soft spätzle batter flavoured with herbs and little cubes of air-dried salsiz sausage and bacon is wrapped in chard leaves, then the parcels are poached in a mixture of milk and stock and finished with butter and grated mountain cheese. The salsiz and bacon are pork. Most first attempts fail because the dough is too runny to wrap; it should drop slowly off a spoon, like very thick porridge. Chef's tip: dip the chard leaves into boiling water for just 10 seconds so they turn supple enough to roll without tearing.

80 minSwissMeat
by KrazyBadal 0 views

Goes well with mountain cheese