Fresh pasture grass in summer, hay - silo-free and without additives - in winter. Thus well-fed, the cows in Gruyère provide the best milk for the famous cheese of the same name - and the double cream.
The creamy cream with up to 45 percent fat content transforms berries and meringue into a delicious dessert, but also adds flavour to hearty dishes. One of the most popular dishes, not only during the Doppelrahmfest in June, is the Älplermacaroni.
- Cook the pasta for 10 minutes.
- Fry the macaroni in a frying pan with a little butter and oil until golden.
- Dice the onions and fry them separately from the macaroni, also with a little butter and oil.
- Mix everything together, add double cream, milk and grated Gruyère.
Ingredients (for 4 people)
500 gr Macaroni
6 dl double cream
2 dl Milk
200 gr Gruyère
Salt & Pepper