Serbian cheeses

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

Pirot kačkavalj

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

• Vurda, dairy specialty in southeastern Serbia
• Kajmak, dairy specialty in the Balkans and Middle East
• List of cheeses

References

1. 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.