Cheese nachos with spicy tomato salsa


Serves 4
PREPARATION: approx. 30 minutes
BAKE: approx. 7 minutes
4 ovenproof dishes of approx. 600 ml each


  • 1 tbsp olive oil
  • 2 cloves garlic, pressed
  • 1 tin of chopped tomatoes (approx. 400 g)
  • 1 tsp cumin powder
  • 1 pinch of sugar
  • ½ tsp salt, a little cayenne pepper


  • 200 g KALTBACH Appenzeller®, grated
  • 1 spring onion, in fine rings
  • 1 red chili, seeded, in rings
  • a little coriander or flat-leaf parsley, shredded


  • TOMATO SALSA: Heat oil, sauté garlic briefly. Add the tomatoes, season, simmer for approx. 20 min. 
  • CHEESE NACHOS: Mix the KALTBACH Appenzeller® with the onion and chili. Divide the cheese mixture and tortilla chips into 4 ovenproof dishes of approx. 6 dl each.
  • Bake in the middle of the oven preheated to 200°C for 5-7 minutes. Remove, sprinkle with coriander or parsley. Serve with tomato salsa.
KB_Hoehle_Wand_PDP Stage
KALTBACH Appenzeller®

The famous Appenzeller® cheese owes its tangy flavor to the care with the secret, legendary herbal brine. Based on the strictest criteria, only the best wheels are selected and brought into the KALTBACH cave. The care by the cave master's hand and the natural climate of the sandstone cave give the Appenzeller® its unique KALTBACH aroma.