Gruezi mitenand! I lived in Zurich from the mid- to late eighties, and I am trying to recreate Chaschuechli/Kaesekuechlein at home. Every fall a group of us visited the wine ships (do they still do those?) and one of my favorites in the world was the little quiches. I have found a recipe [here](https://www.kuechen-zauber.ch/rezept/chaeschueechli/), but I need to see what cheeses are super-critical to the right flavor. I can get Appenzeller sometimes where I live, but it’s not always available; if it’s critical, though, I should be able to order it somewhere. I’m not sure which cheese to select for the Halbhartkaese. Gruyere is widely available here, so that could be used?
In any case — any suggestions for cheeses (or even other recipes) would be so welcome. Danke vielmal!
3 comments
Sure, Gruyere works. You can use multiple cheeses if you like. Emmentaler comes to mind.
It doesnt really matter as long as its Halbhartkäse and the smell doesnt turn you off
Hartkäse are: Gruyere, Ementaler AOP, L’Etivaz, Apenzeller Extra-Würzig, and Apenzeller Edel-Würzig.
Appenzeller Surchoix/Kräftig-Würzig is classified as Halbhartkäse. But it is never the less a flavorful cheese.
Halbhart Cheeses are: Tilsiter, Edamer, Vacherin, Asiago, Raclette, and most Swiss Mountain Cheeses.
You can get a pre-mixed bag at any large Migros/coop, often called “Käsekuchen-Mischung”. Not as fancy, but still very tasty 🙂