Traditional Transylvanian Bálmos | Creamy Sheep's Curd Cheese Breakfast

Dice the Kolozsvár bacon into small cubes and finely slice the spring onions (set aside the greens for serving). Lightly mash the sheep's curd cheese with a fork.

Slowly render the Kolozsvár bacon cubes in a pan until nicely browned and crispy. Remove the finished cracklings with a slotted spoon, and set aside 1 tablespoon of the rendered fat for drizzling over the bálmos.

Melt the butter in a thick-bottomed pot or cast-iron skillet, add the 20% sour cream, and a pinch of salt. Bring to a simmer over low heat until the butter and sour cream begin to bubble gently.