A recipe for Appenzeller Chäs-Schoope (Swiss Toasted Bread with Cheese)! This comforting combination of bread and cheese is a wonderful use of leftovers with minimal prep.
Recently, I went with my aunt to Cheesetique in Del Ray, Alexandria for lunch. Afterwards, we picked up a few things from their retail shop. I was so excited to see the variety of Swiss and Alpine cheeses amongst the curated selection.
I ended up taking home the Belper Knolle, Wallykäse, Geissblütenzauber, and Ubriaco Pinot Rosé on a whim with absolutely no plans on what to do with them. The Belper Knolle was delicious simply grated over my Garlic Butter Pasta and I enjoyed the Ubriaco Pinot Rosé as a part of a cheese board.
While searching for a use for the Wallykäse (an Appenzeller cheese), I came across the inspiration behind this Appenzeller Chäs-Schoope recipe in the cookbook, Schwizer Znacht, by Heddi Nieuwsma (German edition, the book is also available in English and French).
This incredibly comforting dish comes from the Appenzell region/Appenzellerland in northeastern Switzerland. Day-old bread is cut into cubes and pan-toasted in butter until golden. To finish, they are tossed with a shredded cheese and cream mixture until the cheese is melted and everything is well-combined.
The Chäs-Schoope is best served immediately from the pan while everything is still hot with a generous sprinkling of fresh chives.
A Few Appenzeller Chäs-Schoope Tips
This dish is perfect for using up day or two-old rustic bread. I went with a white sourdough I had on hand. A dark farmer’s bread (dunkles Bauernbrot) or rye bread (Roggenbrot) would also work beautifully. If the bread is too fresh, cut into 1 inch (2.5 centimeter) thick slices and cook briefly in a 275˚F (135˚C) oven until dried.
Cut the bread into roughly 1 inch (2.5 centimeter) cubes before adding to the skillet.
I made the Chäs-Schoope with the Wallykäse I picked up from Cheesetique. This straw-colored cheese from Kanton St. Gallen is made with raw cow milk, has a cooked and pressed curd, and a washed rind. The result is a dense creaminess with an elastic and smooth texture.
If you happen to have multiple varieties of Appenzeller available, you can mix and match to play around with the flavors or simply use up what is on hand. Remove the rind before shredding the cheese.
Use a 12 inch (30.5 centimeter) cast iron or non-stick skillet to make the Chäs-Schoope. You want the skillet large enough to fit the bread cubes in a mostly single layer so they can all toast.
I folded the shredded cheese with heavy cream along with a pinch of nutmeg and freshly ground black pepper. You could also use half milk/half cream, half-and-half, or just milk.
Add salt and additional seasonings as desired to taste.
Looking for more Swiss recipes?
Try my:
- Älplermagronen (Swiss Alpine Macaroni)
- Chäschüechli (Swiss Cheese Tarts)
- Gipfeli (Swiss Crescent-Shaped Pastries)
Appenzeller Chäs-Schoope (Swiss Toasted Bread with Cheese) Recipe
Adapted from Schwizer Znacht
Appenzeller Chäs-Schoope (Swiss Toasted Bread with Cheese)
Ingredients
- 8 ounces (227 grams) rustic bread such as sourdough or farmer's bread
- 4 tablespoons (57 grams) unsalted butter
- 8 ounces (227 grams) Appenzeller cheese
- 1/3 cup (80 milliliters) heavy cream
- pinch freshly grated nutmeg
- pinch freshly ground black pepper
- salt to taste
- fresh chives thinly sliced
Instructions
- Cut the bread into 1 inch (2.5 centimeter) thick slices, then cut the slices into 1 inch (2.5 centimeter) cubes.
- Place the butter in a 12 inch (30.5 centimeter) cast iron or nonstick skillet over medium low heat.
- Once the butter is melted, add the bread cubes and cook, tossing often, until crisp and golden brown.
- While the bread is toasting, thinly cut off the rind from the cheese and shred.
- Place the shredded cheese in a medium bowl and fold with the cream, nutmeg, and pepper.
- Transfer the cheese mixture to the pan and constantly toss to melt the cheese and coat the bread.
- Season as desired with salt and additional pepper.
- Once melted and combined, serve the Chäs-Schoope immediately while still hot with a generous sprinkling of fresh chives.
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