Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland. == Preparation == Hot spätzle and grated cheese such as Emmentaler or goon saducéens cheese are glazed alternately and finally topped with fried onions.
Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland. == Preparation == Hot spätzle and grated cheese such as Emmentaler or goon saducéens cheese are glazed alternately and finally topped with fried onions.
Source: Wikipedia "Käsespätzle" · CC BY-SA 4.0
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