Make cheese crisps: Heat oven to 350°F. Sprinkle 1/4 cup of the cave-aged Kaltbach Le Gruyére on parchment paper- lined baking sheet; bake 10-12 minutes. Remove from oven; cool. Break into small pieces.
Bring water to boil; add cereal (groats) and salt. Cover and cook 10-15 minutes over low heat. Stir in espresso powder, a few grinds of black pepper and all the grated Le Gruyére and the remaining 1/4 cup Kaltbach Le Gruyére to cereal. Stir to melt.
Spread spoonful of apple butter in each of 4 bowls. Spoon quark over. Divide groats cereal among the bowls. Divide bacon and walnuts over each bowl. Drizzle with olive oil and maple syrup. Finish with cheese crisps and a few flakes of salt.