Kalbsmilken mit Spinat

Sweetbreads with spinach

Offal is making a delicious comeback! Sweetbreads are seen as a delicacy and have an exquisitely subtle flavor. In our recipe, created by Thurgau-based, Michelin-starred chef Christian Kuchler, sweetbreads are paired with spinach and the tangy nuttiness of our «Der scharfe Maxx» cheese. Fire up the taste to the max for a special occasion!

  • Main course


serves 4-6
1 kg sweetbreads, thoroughly soaked
1 piece(s) onion
1 piece(s) stem leek
1 piece(s) carrot from the Palatinate region
1 piece(s) celeriac
1 bottle white wine
salt, peppercorns
100 g butter
100 g flour
1 branch(es) rosemary
1 piece(s) garlic clove
150 g baby spinach, washed and picked
1 piece(s) garlic clove
100 g butter
1 pinch salt
1 pinch sugar
100 g «Der scharfe Maxx»


  1. Sweetbreads

    Chop the onion, leek, carrot, and celery into equal-sized pieces.

    Thoroughly wash the sweetbreads before placing them into a high-sided pan with water, white wine, and salt, and bring to the boil. Important: The sweetbreads must be fully covered by the liquid.

    Skim off the resulting foam with a ladle, then add the vegetables and peppercorns. Leave to simmer for one hour.

    Next, remove the sweetbreads from the cooking liquid, cover, and place in the fridge overnight.

    The next day, remove the sweetbreads from the fridge and rinse. That means removing the sinews and membrane.

    Season the sweetbreads with salt and pepper. Dust with a little flour and fry in butter until golden brown.

  2. Spinach

    Heat the butter and garlic clove in a frying pan.

    Add the spinach and let it start to wilt. Next, season with sugar and salt.

    Drain the spinach briefly.

  3. Chips

    Flake 100g of “Der scharfe Maxx” cheese onto the baking parchment using a Microplane grater.

    Grill for approx. two minutes on the middle shelf of the oven at 250°C.

    Remove the baking tray and leave to cool.

  4. To serve

    Place the spinach on a plate. For optimal presentation arrange the spinach in a donut shape.

    Place the golden-brown sweetbreads on top.

    Layer the cheesy Maxx chips in between the sweetbreads. Garnish with two to three fresh spinach leaves. Grate over a little “Der scharfe Maxx” cheese using a Microplane fine grater.

Recipe from

Portrait Christian Kuchler
Christian Kuchler

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Cheese types used

Werbegrafik für den Käse «Der scharfe Maxx»
Käselaib Der scharfe Maxx
«Der scharfe Maxx»

In 2003, Studer cheesemakers gave the world a new cheese that didn’t hold with noble restraint. «Der scharfe Maxx» proved to be confident, assertive, and even somewhat cheeky – and, thanks to its refreshing personality, was quickly surrounded by friends. Produced with love, passion, and Swiss raw milk, «Der scharfe Maxx» is a natural, aromatic, and utterly delicious cheese for connoisseurs. Its melt-in-the-mouth texture and extra-tangy taste make this cheese an absolute culinary joy.

Food-Fotografie mit Käseplatte
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