Cheese Croutons

    For a long time the population of Appenzeil, living mainly in small mountain villages, earned their living from rearing cattle. The expansion of this alpine economy contributed to the fame of Appenzell cheese, whose origin, proven by old charters, can be traced back almost 800 years. This excellent cheese, richest in fat content of all Swiss cheese, forms the basis of numerous culinary specialities.


Ingredients: (Serves 4-5 persons / Preparation time 30 minutes)


400 g Stale farmhouse bread, cut into 1.5 cm cubes


 80 g butter


200 g Appenzell full fat cheese, grated


200 g Appenzell salted cheese, "Rasskase" grated nutmeg, freshly ground pepper


100 ml cream


50 g chopped chives


Method:


  Fry the bread cubes in the butter until brown. Mix the two cheese together and sprinkle on top of the browned croutons. Add the cream. Keep the pan very hot turn the contents continually. Saute the cubes until completely covered in cheese. Season with pepper and a little nutmeg and turn onto preheated plates. Garnish with chopped chives and serve immediately.


Notes:
The salted Appenzell cheese maybe replaced by full fat Appenzell cheese.


Recommended drinks:
lager or cider