Knead the flour, butter in pieces, 1 pinch of salt and egg briefly first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Divide the dough into thirds, wrap each third in foil and refrigerate for at least 30 minutes.
Meanwhile, grate the cheddar finely and mix with chilli. Grate Appenzeller finely, mix with black pepper. Mash the gorgonzola finely with a fork. Crush pink berries and mix with gorgonzola.
Roll out the dough portions into a rectangle (approx. 10 x 15 cm) on a floured work surface. Spread 1 cheese mixture on each. Roll up the dough sheets firmly from the long side and cut each roll into approx. 12 slices. Place on 2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 12-14 minutes. Remove from the oven and allow to cool on a cake rack.