Broth with cheese dumpling patties (Kaspressknödelsuppe)

1. Cut the rolls into small cubes, grate the mountain cheese and crumble the grey cheese; finely chop the onion and sweat it in the butter until translucent.

2. Mix the bread, cheese, onion, eggs beaten with the milk, flour and chives, season with salt and pepper and leave for 15 minutes.

3. Shape 8 balls with wet hands, then flatten them with your palm into patties about 2 cm thick.

4. Heat about 1 cm of oil in a pan and fry the patties for 3 minutes per side until golden; drain on kitchen paper.

5. Meanwhile, bring the beef broth to the boil and season with a pinch of nutmeg.

6. Place 2 patties in each deep bowl, pour over the hot broth and serve immediately, sprinkled with chives.

Tip: Tyrolean grey cheese gives the characteristic tangy flavour - if you can't find it, use mountain cheese for the whole amount.