Bohinjski Mohant z Žganci
Bohinjski mohant z žganci (boh-HEEN-skee MOH-hahnt z ZHGAHN-tsee)
Bohinj Cheese with Spoonbread
Pungent, creamy Mohant cheese from Bohinj melted over hot buckwheat žganci, a bold alpine combination of sharp and earthy flavors.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rustic clay plate
Garnishes: chives, fried onions
Accompaniments: sour milk, pickled vegetables
Instructions
-
1
Bring salted water to a rolling boil. Gradually add buckwheat flour, stirring to form a thick porridge.
-
2
Cover and cook on very low heat for 15 min without stirring.
-
3
Fry sliced onion in butter until golden and crispy.
-
4
Break the žganci into rough pieces with a fork.
-
5
Crumble or slice Mohant cheese over the hot žganci so it begins to melt.
-
6
Top with buttery fried onions and chives. Serve immediately while the cheese is melting.
Did You Know?
Mohant cheese is so pungent that first-time tasters often compare it to a strong blue cheese, though it is technically a different category entirely.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- small saucepan
Garnishing
chives, fried onions
Accompaniments
sour milk, pickled vegetables
The Story Behind Bohinjski Mohant z Žganci
Mohant is an ancient cheese variety made only in the Bohinj valley, where alpine pastures produce uniquely flavored milk. Pairing it with buckwheat žganci is a centuries-old tradition of Bohinj shepherds who needed calorie-dense, flavorful meals during long days in the mountains.
More Slovenian Dishes
Ajdova Kaša
Buckwheat Porridge
Breakfast or light supperAjdovi Žganci
Buckwheat Spoonbread
Lunch or dinner, year-roundBelokranjska Pogača
Bela Krajina Flatbread
Weddings, holidays, celebrationsBujta Repa
Turnip Stew
Winter, after turnip fermentation
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