u/Mametbet

Hello,

I have been bitten by the Burek bug. Specifically the cheese. The version I had was smooth, custard, right amount of cheese. The next day when I warmed it up it got chewy which I loved even more. Now I tried to make it myself with Turkish white cheese and mozzarella and ended up with salty, sour, sharp edges baked something. Please help a friend out.
What is the best cheese to get the refined smooth flavor, and chewy texture. If it is feta cheese then which kind? I need the nuanced recipe please.

Thank you.