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Traditional Smooth Eastern Serbian Belmuž with Young Cheese
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Serbia
50 minutes
Serves 4
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Traditional Smooth Eastern Serbian Belmuž with Young Cheese
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Step 1 of 5
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Crumble the young cheese into a heavy pan and warm it over the lowest heat, stirring continuously with a wooden spoon.
Ingredients quick view
1.5 kg very fresh young full-fat cow's or sheep's milk cheese, unsalted or lightly salted
180 to 220 g fine white cornmeal, as needed
Salt only if the cheese requires it
Tips quick view
Melt the cheese slowly until its own fat visibly separates before adding cornmeal.
Stir continuously while cooking to prevent any lumps from forming.
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