Muhlama
Ingredients:
1 1/2 cup grated Kashar cheese
1 1/2 cup string cheese
1 tsp cheese in a skin (Turkish 'tulum peyniri')
2 tbsp corn flour
2 tbsp butter
1 cup water

Preparation:
Brown the corn flour first in a skillet in half the butter. Add the string cheese and the Kashar. Add a cup of water to the mixture and continue stirring. Then add the rest of the cheese and butter. When the cheese mixture has reached the consistency of a paste, pour it over the melted butter in the skillet. Serve piping hot.

Roswitha,
Any ideas for "cheese in the skin" here in America? Do you think something like Gouda would do?
Thanks....

I think I know

The skins of some animal like sheep, goat cow are used to preserve Peynir (Cheese) or Çökelek

The skin of the animal is enclosed after filled with Cheese. Thus cheese does not decayed

When there was no electricity and frigader (icemaker machine by electricity) this was essential I think