Cooking Class - "Cooking with Cheese"

What's it about?

Course info: While agriculture and grain dominate in other parts of Europe, dairy farming is deeply rooted in the Alpine regions. This has led to the development of a rich cheese culture, which remains an integral part of the Alpine way of life to this day. Cheese stands for community, tradition, and enjoyment – and shapes Alpine cuisine in a unique way. In this course, you will discover how versatile cheese can be used in the kitchen. Together we will prepare rustic and refined dishes that tastefully reflect Alpine culture: • Reibkasnockensuppe – hearty soup with Emmentaler and breadcrumbs. • Baked Bröseltopfenkrapfen – crispy Blattlkrapfen filled with curd cheese and herbs, served with a colorful salad. • Fried Molkennocken – with bacon and sauerkraut, a hearty Alpine delight. • Bierkasauflauf – hearty with beer cheese, baked until golden brown. • Tiroler Stinkerknödel – made from grey cheese and potatoes, with brown butter and roasted onions. ...

Where?

Alpenkulinarik
Oberdorfstrasse 1

Organiser: Alpenkulinarik