Spaetzle with Chavrie Goat Cheese

Combine eggs, salt, pepper, nutmeg and parsley. Mix well.

Work in the flour and Chavrie by hand to form a smooth consistency.

Let rest for 10 minutes.

Meanwhile bring a large pot of salted water to a boil.

Using a spaetzle press, drop dough in boiling water.

When spaetzle float they are cooked.

Remove spaetzle with a spider and shock them in cold water.

When chilled drain well.

To serve spaetzle sauté in butter.