ROTER TEUFEL

This ‘Red Devil’ of a cheese gets its punch from the combination of fermentation and brine in the maturing process that lasts a minimum of 6 months. Our most popular cheese, it is excellent to eat on its own or melted over bread.

 

Roter Teufel
is German for
Red Devil.

The name red devil stems from an old local legend. There's a cave in the Toggenburg mountains near our dairy. Hundreds of years ago inhabitants of the Toggenburg valley feared that a devil lived in this cave and they were afraid to enter it. No devil was ever found but there are valuable remains from the stone age there and you can visit it by foot. 

RECIPES

  • CordonBleuCordon Bleu
  • cheestartCheese Tart
  • mac&cheeseDevil’s Mac & Cheese

Cordon Bleu

This dish originated in Switzerland in the 1940ies. It is traditionally made with veal cutlets but it's just as tasty with pork or chicken.

INGREDIENTS

*Alternative: Use chicken or pork in stead of the veal.

4 Veal cutlets (ca. 150g each)
4 Slices of Ham
120 g Güntensperger Cheese, e.g. Swiss Lady or Roter Teufel
1 tsp Salt
  Pepper
6 tbsp Flour
1 Egg, whisked
100 g Breadcrumbs
  Butter for frying

METHOD

1. Open up the cutlets, put them between two sheets of cling film or in a food bag and hammer them flat using a rolling pin or the bottom of a pan. They should be ca. 2mm thin.

2. Wrap a piece of cheese inside each slice of ham and put a ham-cheese package on one half of each cutlet. Make sure there's an edge of 2-3cm on three sides. Then cover it with the other half of the cutlet, press the edges together and season.

3. Taking one cutlet after another, turn it in some flower, covering it lightly, then turn it in the egg, then in the breadcrumbs and make sure everything sticks well. 

4. Heat some frying butter in a non-stick pan. Reduce the heat, then fry the Cordons Bleus on medium heat ca. 4 minutes on each side. When you take them out, put them on a plate with some kitchen roll to get rid of the excess frying fat.

Serve with boiled potatoes salad.

Cheese Tart

This is a staple on the menu of many Swiss takeaways and lunch cafés. It is a great dish to enjoy just like this or use as a base for different tarts. If you have some leftover vegetables in your fridge, simply add onions, red peppers, broccoli, peas etc to the mix. 

INGREDIENTS

Pastry
Use a shortcrust pastry or make your own with these ingredients:
200g Semi-white or white flour
½tsp Salt
50g Butter or margerine, cold
0.25 Blocks of fresh yeast (ca. 10 g) or equivalent in dried yeast
100ml Water

Filling
200g Mild Güntensperger cheese (e.g. Swiss Lady)
100g Emmentaler
1Tbsp Flour
180ml Cream
200ml Millk
2Eggs
¼tsp Salt
Pepper and nutmeg

METHOD

1. Add the flour and salt to a bowl, then add the cold butter, cut it into small pieces and rub the butter and flour together by hand to create an even, crumbly texture.

2. Activate the yeast with the water and add it to the mixture. Quickly mix and knead it to get a soft dough and let it rest for ca. 10 minutes.

3. Grate the cheese into a bowl and then mix in the remaining ingredients for the filling.

4. Now roll out your pastry to fit your baking sheet (e.g. round, 28cm Ø), grease the sheet, add the pastry and use a fork to prick the base a couple times to give it some air. Then add in the filling mixture.

5. Bake the tart for ca. 30min in the lower half of the oven at 220 degrees.

Tip: You can prepare the tart a day in advance, cover it and keep it in the fridge until ready to bake.

Devil’s Mac & Cheese

This dish is based on one of the most popular dishes in Switzerland, the somewhat hard to pronounce Älplermaggronen. It's pasta, it's cheese, it's potatoes... Enough said, we think. So imagine you've just come off the slopes and you're in an Alpine hut waiting to be served this dish – only a more devilish version.

INGREDIENTS

0.4l Milk
1tbsp Salt
500g Macaroni (long straight ones are most authentic)
200g Potatoes, peeled and cut into chunks
300g Güntensperger Roter Teufel Extra, coarsly grated
½tsp Ground black pepper
8tbsp Butter
2 Onions
3 Cloves garlic

METHOD

1. Bring the milk and one tbsp of salt to a boil. Add the noodles and potatoes, reduce the heat, and cook over a low heat until done, stirring occasionally. The noodles should absorb enough milk so that the dish is still moist (if necessary, add more milk).

2. Slice the onions and sautee in butter together with the garlic.

3. Mix the cheese and pepper in with the macaroni and potatoes. Top with onions and garlic cloves.

4. Add the macaroni to a large pre-warmed bowl and serve. Alternatively, you can also bake it in the oven long enough to brown the top nicely – usually about twenty minutes at 200° C / 400° F.

Homemade apple sauce is traditionally served alongside it.

Makes four servings.

Facts

Shape, size, weight: Round, ca. 30cm diameter, 6–6.5kg
Milk: Cow’s milk, unpasteurised
Aged for: Min. 6 months
Fat content: Min. 53% FDM
Hardness: Semi-hard
Rind: Washed, golden brown (not edible)
Cheese colour:  Ivory
Holes: Sparse, clean, regular
Flavour / texture: Pure aromatic flavour through the combination of brine and fermentation; with a tender, soft texture
Certificates: Suisse Garantie, Alp und Berg, Fromarte Culinarium
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