Brynza cheese will give you the "authentic" flavor, but you can use other soft cheeses like feta, cottage cheese, maybe even goat cheese. I used a mild cottage that's available where I live in Japan. Block bacon works great since you can cube it :)

Grate the potatoes and place in a bowl.

Mix flour and salt with potatoes until you get a thick, sticky dough.

It should easily stick to your spatula or spoon. If not, add a few more tablespoons flour until it does.

Chop bacon into small cubes and fry in 1/2 Tablespoon oil on low heat until crisp and brown. Meanwhile bring a large pot of water to a boil and add some salt to it.

Test a small spoonful of the halusky mix in the boiling water. It should cook into a soft dumpling in 3-4 minutes. If the mix seem like it's not holding together, add more flour to thicken.

The traditional way to make the halusky is to put the batter on a cutting board and cut small dumplings (about 1 x 2 cm) directly into the boiling water. If you have a special halusky (or spaetzle) sieve or press, you can use that too.

Drip several halusky dumplings in at a time. They will sink to the bottom so give them a quick stir.

Cook halusky until they float to the top and have changed color. Strain out with a slotted spoon, hand strainer and place into a colander to drain. Repeat the boiling process until all the batter is cooked.

Once all halusky are cooked, let drain for 2-3 minutes minutes.

Transfer to a large bowl and mix with the cheese until evenly coated. If you like it extra creamy, mix in some whipping or heavy cream.

Divide halusky onto plates and top with the fried bacon!