Supriya Ghosh (Editor)

Serbian cheeses

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Serbian cheeses

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

Contents

Types

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

    • Balkan Cheese Festival

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

    References

    Serbian cheeses Wikipedia
    (Text) CC BY-SA