Käsigranaatit

Käsigranaatit, a Swiss culinary specialty, translates literally to "cheese grenades" in English. These are essentially small, deep-fried balls of cheese, often featuring a crispy outer shell and a molten, gooey interior. The specific type of cheese used can vary, but hard, meltable cheeses like Gruyère, Emmental, or Appenzeller are commonly employed to achieve the desired texture.

The preparation typically involves grating or finely dicing the cheese, mixing it with a binder such as flour or breadcrumbs, and sometimes adding herbs or spices for enhanced flavor. Small portions of this mixture are then formed into ball shapes, coated in breadcrumbs or a similar coating, and deep-fried until golden brown and heated through. The contrast between the crunchy exterior and the soft, melted cheese inside is a defining characteristic of Käsigranaat.

Käsigranaatit are often served as an appetizer, a snack, or a side dish. They are a popular item in traditional Swiss pubs and restaurants, and can also be found at markets and festivals. Their appealing texture and rich flavor make them a comforting and satisfying treat. While the exact origins are difficult to pinpoint, they are considered a part of the broader category of fried cheese dishes enjoyed in various European cuisines.