Munich Cheesy Spaetzle

Like telling your family that you’re making homemade Spaetzle isn’t impressive enough, wait until you tell them that you are finishing it with a cheddar that’s brimming with caraway seeds and sliced scallions. Serve this with Schnitzel or braised Brats and are you in for a treat!

3 cups all-purpose flour

1/2 teaspoon baking powder

2 teaspoons salt, divided

1/4 teaspoon black pepper

4 eggs, beaten

1-3/4 cups water

4 tablespoons butter

1 cup shredded Yancey’s Fancy® Bergenost™ with Caraway and Scallion cheese

1. In a large bowl, combine flour, baking powder, 1 teaspoon salt, and the pepper; mix well.  Add eggs and water; mix with a wooden spoon until smooth.
2. Bring a large pot of water to a hard, rolling boil over high heat; add remaining 1 teaspoon salt.  In batches, drizzle batter from a wide slotted spoon into boiling water.  When spaetzle (noodles) float to the top, remove them with a clean slotted spoon and drain in a colander. Repeat until all the batter is cooked.
3. In a large skillet over medium heat, melt butter.  Add spaetzle and cook 3 to 5 minutes or until heated through.  Sprinkle with cheese, stir gently, and serve.