This post may contain affiliate links. See our disclosure policy.

These Swiss Cheese Pies (aka Chäschüechli) are creamy, savory Alpine treats that will have your taste buds yodeling for more.

Cheese pie cut in two resting on each other.

Jump to Recipe

Switzerland is one of my very favorite places on earth. There’s something about it that is just magical. I love everything about it: the sights, the people, and of course the incredible food. Right in the middle of Lucerne, there is a cheese shop called “Chäs Barmettler” and it has every kind of cheese you can possibly imagine. It is also known for its cheese pies (aka Chäschüechli) in which they make fresh constantly throughout the day. These sell for only 2 CHF, which is literally cheaper than tap water at most restaurants (no, really, tap water isn’t free or even cheap at restaurants in Switzerland).

A picture of the city of Lucerne from the wooden bridge on the river — Lucerne, Switzerland

I am not even joking, these cheese pies are one of the best things I have ever eaten. Definitely in my top ten. And that is saying something. If you are ever in Switzerland, it is worth the day-trip to Lucerne just to get these pies. They are *that* good. Also, it is one of the most beautiful cities I have ever seen in my life and the lake and surrounding areas are absolutely breathtaking, so there’s that too.

Two Swiss pies from Chas Barmettler in Lucerne, Switzerland — Chäschüechli from Chäs Barmettler in Lucerne, Switzerland

What is Chäschüechli?

Chäschüechli is a traditional Swiss cheese tart that is a favorite “comfort treat” throughout the Swiss German region of Switzerland. Directly translated it literally means “cheese tart” or “cheese pie.” It is a small, round pastry with a golden, flaky pastry crust filled with a rich, creamy cheese mixture. The filling is made from a blend of Swiss cheeses (I will dive into this more below), combined with eggs and cream for a creamy, custard-like texture. The cheese filling is slightly tangy and nutty, with a buttery, melt-in-your-mouth consistency. I would say it’s similar to a quiche but creamier and better. It is crispy on the outside while warm and gooey on the inside.

Cheese Pie from Chas Barmettler being held on a napkin showing the cheesy, gooey center

Ingredients for Swiss Cheese Pies

Chäschüechli sounds like it is difficult to make but I promise it is easier to make than it is to say. In fact, “Chäschüechli” is one of the most difficult Swiss German words to pronounce (see if you can do it). I spent days working on this recipe to get it just right and after much trial and error, I finally feel like I nailed it. Like most recipes, the trick to getting it just right is high-quality ingredients. Don’t worry, none of these ingredients were impossibly hard to find, I will give you tips on where to find each one:

Flour – All-purpose flour will also work fine if that is what you have on hand. However, I ventured onto Amazon to find a high-quality French flour for this recipe and it was amazing. This flour is noticeably different from most all-purpose flours in the U.S. It is softer and has a better taste.
Butter – I used regular salted sweet cream butter for all of my trials and it worked out great. Next time I make these I will probably try a higher-quality butter like local farmer’s butter or imported butter, just for fun. I am sure it will just make it even better!
Fine sea salt – I love using fine sea salt when making pastries and doughs from scratch. It distributes and absorbs well into the dough and has a great taste.
Ice cold water – I like to fill a bowl with water and add ice cubes so it gets super chilled. I I will draw the water for the recipe directly from that.
Swiss cheese blend – I found that a blend of Gruyère and Appenzeller cheese tastes the most similar and has the closest texture to what I had in Switzerland. However, other cheeses will still work great. I will give you more suggestions below.
Half and half – I experimented with whole milk, half and half, and heavy cream for this recipe and they all turned out amazing. Half and half, overall, was my favorite but you can use whatever you have on hand and you won’t be disappointed.
Egg – The egg helps everything set together nicely and gives it the right texture. One egg is all you need. In my experimenting, using any more than 1 egg made it puff up too much.
Seasonings – The only seasonings needed are salt, pepper, and a little nutmeg. These Swiss cheese pies don’t need a lot of seasoning. You don’t want to distract from the already delicious flavors of the cheese.

Ingredients to make Cheese Pie including half and half, flour, nutmeg, salt, black pepper, butter, egg, appenzeller cheese, gruyere cheese and Swiss immentaler cheese.

A Note About the Cheeses

With these Swiss Cheese Pies, obviously the cheese is the star of the show. To make an outstanding Swiss cheese pie, you need outstanding Swiss cheese. Not to be confused with that we know in the U.S. as “Swiss cheese”. I mean actual cheeses from different regions of Switzerland. For this recipe, I absolutely love the authentic cheeses such as Gruyere and Appenzeller (both named after the regions they are from). They are both semi-hard cheeses with a rich flavor and a smooth texture, perfect for melting. You can also use Emmental (also named after a region in Switzerland) but I found it’s not quite as flavorful as the other cheeses we tried.

Different cuts of cheeses including gouda, Comte, appenzeller, Swiss emmentaler, Jarlsberg, gruyere.

Now, that all being said, you can use any cheese blend that you would like for this recipe, or not even a blend at all. You can use all of one kind of cheese if you prefer. Just make sure that you are using a good melting cheese that is smooth and semi-hard. Some other great cheese include Gouda, Jarlsberg, Raclette, Comté, Fontina, or even Provolone. I suggest going to a cheese shop or grocery store that has specialty cheeses and a cheesemonger (fancy word for “cheese specialist) and trying all the different cheeses. It’s totally ok to make a cheese blend of the ones you like best!

Pouring egg mixture into pie shells filled with shredded cheese.

Tips and Suggestions

Use tart pans or a muffin tin – I used 3.2″ disposable tart pans for this recipe because that’s how they sell them in Switzerland. I think 3.5″ would have been better but they weren’t as readily available as the slightly smaller size. You can also use a standard muffin pan and they will turn out similar.

Don’t overwork the dough – After the dough comes out of the food processor and you start adding water, try to handle it as little as possible. You still want it to hold together like a dough but don’t knead it. It should be just to the point where it is soft and doughy and holds its shape.

Use a cheese grater with regular or slightly larger grates – Larger shreds will allow the custard to fill in through the cracks better and make for a creamier center.

Storing and reheating – Store leftovers in an airtight container in the fridge. For best reheating results, place in the microwave for 25 seconds and then finish in the Air Fryer. Air fry for 2 minutes at 400 degrees or until the outer crust is crispy again.