Spaetzle is a particular kind of German pasta bit or small dumpling; Allgåu is a region in southwest Bavaria, in southern Germany. (I tell the kids that this is German-style macaroni and cheese.) This recipe was given to me by a friend, Volker Klüpfel, co-author of a series of popular German detective novels whose main character, Detective Kluftinger, has a weakness for Kåsspatzen -- a specialty of the region. Ideally, one uses a special Spaetlze maker (not too common here in the U.S., but inexpensive and readily available online); otherwise, you can make the little pasta bits by hand with a knife -- it just takes a little longer. Also, if you’re hesitant to use the pungeant Limburger and Weisslacker cheeses, skip them and just use extra of the other two (Detective Kluftigner will never know!).