Muhlama is a dish that occupies a middle position between two classics of cheese cuisine: Cheese fondue and raclette. In Europe, people tend to eat both in the evening.
In a large heavy saucepan (preferably enameled cast iron), heat the water to just below boiling point. In the meantime, grate the cheese coarsely and mix the grated cheese with the flour.
Gradually add the cheese to the water, which you should always keep below the boiling point. Never melt more than 2-3 tbsp of cheese at a time. When one unit is melted, you can add the next. Stir in cream and milk when the cheese is completely melted. Muhlama should have the consistency of a thin porridge.
Perhaps add a tiny bit of liquid or possibly cheese to achieve this consistency. Now you can also mix in the raw eggs, which will make Muhlama even more substantial. Muhlama must not make more following, otherwise the eggs will curdle. Form in a warmed baking dish, pour melted butter, spread on the spot and serve with pieces of bread dipped in the cheese with your hand.
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