Käsespätzle
Soft egg noodles baked with cheese and topped with fried onions
Käsespätzle is a baked noodle dish from southern Germany, Austria, Liechtenstein, and Switzerland. It is made by layering spätzle (soft egg noodles) with cheese, then baking and finishing with fried onions. Often served hot, it is a hearty meal, sometimes accompanied by salad or apple sauce.
- Made by layering spätzle noodles with cheese and baking
- Topped with fried onions for extra flavor and texture
- Regional cheeses like Bergkäse, Emmentaler, or Räßkäse are used
- Served hot, often with salad or apple sauce
- Known as Käsknöpfle in Vorarlberg and Liechtenstein
What is Käsespätzle?
Käsespätzle is a warm, filling dish built from spätzle, which are small, soft egg noodles. The noodles are layered with grated cheese, typically varieties like Emmentaler, Bergkäse, or local hard cheeses, and then baked until the cheese melts and binds everything together. The dish is finished with a topping of fried onions, which add a sweet and crisp contrast. It is usually served as a main course and can be paired with green salad, potato salad, or, in some regions, apple sauce.
Where does Käsespätzle come from?
Käsespätzle comes from the regions of Swabia, Baden, and Allgäu in southern Germany, as well as Vorarlberg and Tyrol in Austria, Liechtenstein, and Switzerland. The dish has deep roots in these Alpine and pre-Alpine areas, where cheese and egg noodles are traditional staples. Its name means 'cheese spätzle' in German, and it is known by other names such as Käsknöpfle and Kasspatzl in different regions. Each area has its own preferred cheeses and slight variations, reflecting local tastes and ingredients.
How is Käsespätzle made?
To make käsespätzle, freshly cooked spätzle noodles are layered with grated cheese in a baking dish. After each layer, the dish is baked so the cheese melts and coats the noodles. Once all layers are assembled and the cheese is fully melted, the dish is topped with fried onions. In some regions, specific cheeses like Montafon sour cheese, Bergkäse, or Räßkäse are used, and the onions may be prepared until golden and slightly caramelized.
How and when is Käsespätzle eaten?
Käsespätzle is typically eaten hot for lunch or dinner. It is served as a main dish, often with a side of green salad or potato salad. In Vorarlberg and Liechtenstein, it may come with apple sauce, which adds a sweet note. The dish is enjoyed in homes and restaurants alike, especially in areas where cheese-making is part of local life. It is popular for its comforting, rich flavors and is a familiar meal in the Alpine region.
Kinds of Käsespätzle
Regional versions of käsespätzle use different cheeses. Tyrol uses Bergkäse or Emmental, sometimes both. In Montafon, Montafon sour cheese is common, while Bregenz Forest favors Bergkäse and Räßkäse. Other cheeses like Limburger and Weisslacker may appear in some recipes. A related dish, Kasnocken or Kasnockn, is found in Salzburg and Upper Styria, Austria, where the noodles and cheese are pan-fried rather than baked.
What Käsespätzle means
Käsespätzle is a staple of Alpine and southern German cooking, reflecting the region's cheese-making traditions. It is a dish of everyday life, valued for its heartiness and simplicity. In some areas, it is a point of local pride, with each region favoring its own cheeses and methods. The dish is also part of the broader tradition of cheese-based comfort foods in central Europe.
Questions people ask about Käsespätzle
What is Käsespätzle made of?
Käsespätzle is made from spätzle (soft egg noodles), grated cheese such as Emmentaler or Bergkäse, and fried onions. The ingredients are layered and baked until the cheese melts, then topped with the onions.
Where does Käsespätzle come from?
Käsespätzle is traditional in southern Germany, especially Swabia, Baden, and Allgäu, as well as in Austria's Vorarlberg and Tyrol regions, Liechtenstein, and Switzerland.
How is Käsespätzle served?
It is served hot as a main dish, often with green salad or potato salad. In some places like Vorarlberg and Liechtenstein, it may be served with apple sauce.
Are there different versions of Käsespätzle?
Yes, different regions use various cheeses such as Bergkäse, Emmental, Montafon sour cheese, or Räßkäse. Some areas have a pan-fried version called Kasnocken or Kasnockn.
Is Käsespätzle vegetarian?
Yes, Käsespätzle is vegetarian, as it is made from noodles, cheese, and onions, with no meat or fish.
Good reading and sources
The facts on this page come from the Wikipedia article "Käsespätzle", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Germany
All the food of Germany
HamburgerMeat
🇺🇸 United States and 1 moreA hot ground meat patty in a sliced bun, often with salad and sauces
Main dish, Lunch, Dinner
Hot dogMeat
🇺🇸 United States and 2 moreA sausage in a sliced bun, topped with condiments and eaten hot
Street food, Lunch, Dinner
Peking duckMeat北京烤鸭
🇨🇳 China and 4 moreCrisp-skinned roast duck from Beijing, carved and served with pancakes and condiments
Main dish, Dinner, Lunch
Doner kebab
🇹🇷 Turkey and 5 moreMeat roasted on a vertical spit, sliced and served in bread or on a plate
Main dish, Lunch, Dinner
Its cousins elsewhere
All main dishes
Taco
🇲🇽 Mexico and 1 moreA folded tortilla filled with meat, beans or vegetables, eaten by hand
Street food, Lunch, Dinner
Rocoto rellenoMeat
🇵🇪 PeruPeruvian stuffed rocoto peppers baked with meat and cheese
Main dish, Lunch, Dinner
Pastelón
🇩🇴 Dominican Republic and 1 moreLayered casserole of sweet plantains and seasoned meat from Puerto Rico and the Dominican Republic
Main dish, Lunch, Dinner
Börek
🇹🇷 Turkey and 5 moreFlaky pastry filled with cheese, meat or vegetables, baked or fried
Pie or savoury pastry, Breakfast, Lunch