The ideal meal for cold evenings in front of the fire.
Serves 4 persons
7 oz.mature Appenzeller cheese
7 oz.high-fat Appenzeller cheese
1 lbs. macaroni
0.5 lbs. potatoes
1 large onion
1 stick (4oz.) of butter

Peel potatoes and cut into thin chip-like strips. Parboil in salted water. Add the macaroni to the same boiling, salted water and cook them "al dente". Turn potatoes and macaroni into a sieve and drain well. Grate the Appenzeller cheese finely and intersperse layers of macaroni/potato with layers of cheese in a hot pan. Chop the onion coarsely and fry until golden-brown in butter. Pour the fried onion over the macaroni. Cover and leave to stand far a few minutes to allow the Appenzeller Cheese to melt. This dish should be served hot. Goes best with sausages or just salad with either a St Saphorin white wine or Merlot del Ticino available by the case from Armin Loetscher from the St Moritz Restaurant on: 020 7734 3324