Recipe:

Cook the potatoes with the skin in a pressure cooker. Peel them while still hot, cool and grate coarsely. Add the grated carrots. Add Extra Appenzeller cheese, parsley and chopped rosemary leaves.

Heat the butter in a pan, add the mixture of rösti, brown lightly, turning occasionally. Season with salt, a little pepper and cayenne pepper.

Form a cake with the mixture, then cover and continue cooking over low heat for about 15 minutes until a golden crust forms. Turn the rösti with a spatula, cover and cook for about 10 minutes.

Then, top with slices of Extra Appenzeller and let them melt. Garnish with parsley.

Tips: As an apetizer, make small cakes with rösti preparation and brown them in a pan.