Serbian cheeses

Pirot kačkavalj

There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses.

Types

Šar cheese topped with dill
  • Cer cheese (cerski sir), made from goat milk, produced in the Cer mountain region
  • Homolje cheese (homoljski sir), white brined cheese,[1] from cow, goat or sheep milk, produced in the Homolje valley and mountains (GI)
  • Krivi Vir caciocavallo (krivovirski kačkavalj), yellow hard cheese, from sheep, cow and goat milk, produced in the Zaječar region, named after Krivi Vir (GI)
  • Mokrin cheese (mokrinski sir), white brined cheese, named after Mokrin
  • Pirot caciocavallo (pirotski kačkavalj), hard cheese, produced in the Pirot region
  • Pule cheese (pule), smoked cheese, made from donkey milk, produced in Zasavica, world's most expensive cheese
  • Šar cheese (šarski sir), hard cheese, produced in Gora, Opolje and Štrpce (in Kosovo), named after Šar Mountains
  • Sjenica cheese (sjenički sir), white brined cheese,[1] from sheep milk (traditionally), produced in the Pešter plateau, named after Sjenica, nominated for Intangible Cultural Heritage
  • Svrljig cheese (svrljiški sir), white brined cheese,[1] cow milk, produced in the Nišava valley, named after Svrljig
  • Svrljig caciocavallo (svrljiški kačkavalj), yellow hard cheese (see kashkaval), from cow milk (GI)
  • Zlatar cheese (zlatarski sir), white brined cheese,[1] cow milk, produced in the Pešter plateau, named after Zlatar

Balkan Cheese Festival

There is an annual "Balkan Cheese Festival" in Serbia, held since 2013.

See also

References

  1. 1 2 3 4 Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford University Press, Incorporated. p. 646. ISBN 978-0-19-933088-1. Retrieved October 31, 2016.

Sources

  • Catherine Donnelly (2016). The Oxford Companion to Cheese. Oxford University Press. pp. 646–. ISBN 978-0-19-933088-1.
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