cicvara

The regional cookbook Mountain Bounty gives a version with full-fat cheese, skorup or kajmak, corn flour and water. The cheese and skorup melt together before the flour is gradually stirred in. Cooking continues until the mixture pulls away from the pan and releases fat.^[1]

Skorup is made from the cream that forms on boiled milk as it cools, then salted and matured. The cookbook records a regional distinction: cheese with skorup may be called cicvara, while mature skorup alone gives gotovac. Its recipe is served hot with soured milk alongside.^[1]