Rating: 4.00 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (servings)



This is as much a Bavarian delicacy as it is an occasion to practice the foreign idiom of Bavarian connoisseurs. The expression comes from baz or possibly bazz and this in turn denotes a soft quantity. A baz is both a moertel for building and a leftover dough in the baking bowl, what kids play with and what the housewife makes from cheese.

The well ripened Camenbert is mashed with a fork, with white pepper from the mill, eggs or only egg yolks, finely chopped onion, a little bit of finely crushed garlic and salt if desired. The cheese should be spicy, i.e. racy. One eats fresh Salzzoferl or pretzels in addition and quenches the thirst, which comes certainly, naturally properly, with beer!

Related Recipes: