Know These Popular Cheeses From Serbia
Image Credit: image credit: Pexels| Serbian pule cheese

For all the cheese lovers out there, let me tell you Serbia has a lot for you. Serbian cuisine is primarily composed of meat, cheese, peppers, and potatoes. Anthropologists and social scientists have struggled for years to determine what's originally Serbian and what has developed in other countries and heavily influenced Serbian cuisine. However, one unique Serbian milk product is the regional types of Serbian cheese, such as Sjenica, Zlatar, Svrljig, and Homolje cheeses. The most popular serbian cheese are listed below:  

Zlatarski Sir 

Traditional Serbian cheese called Zlatarski sir comes from the Zlatar mountain region. Raw cow's milk (or perhaps a combination of raw cow's milk and sheep's milk) is used to make the cheese. This rindless cheese is typically consumed in thick slices and has a semi-hard feel.The flavour is delicate, somewhat salty, and milky, while the scent is nice and fragrant. The milk has floral aromas since the cows graze on highland pastures with a distinctive and varied flora. Before consumption, zlatarski sir is typically aged for 3 weeks to 2 months.

Image credit: Pexels

The priciest cheese in the world is called pule. The cheese, which comes from the Serbian Zasavica Nature Reserve, is incredibly unusual and one-of-a-kind because it is produced with milk from Balkan donkeys. This crumbly white cheese is made from donkey milk, however, a jenny (a female donkey) can only produce 0.2 litres of milk each day. It takes roughly 25 litres of milk to make just 1 kilogram of this cheese. These donkeys are manually milked three times a day. The cheese boasts anti-allergenic qualities in addition to having just 1% milk fat. Pule can cost up to 3, 4, or 5 thousand Euros per kilogram, while it is typically sold for 1000 Euros per kilogram. 

Miroki Sir 

A fresh, full-fat cheese prepared from cow's milk, Miroki sir is a close relative of the well-known halloumi. Sheep's and goat's milk can also be used to make the dish. Its flavour is mildly sweet, and its texture is somewhat firm. The cheese is quickly heated in its own whey before being salted and brined for two days. Fresh Miroki cheese was once considered a delicacy, and people would put it on sticks and roast it over an open flame. Grilling makes the interior tender but not melted, while the exterior gets crispy. Its fatty, powerful flavour calls for pairing with figs, cherry tomatoes, honey, pomegranate, and slightly sweet, extremely acidic white wines. 

Pirotski Kačkavalj 

The Pirot region's signature product is this Serbian spun cheese. It has a bright golden crust and a smooth surface, and it has a little acidic flavour. The cheese's initial ingredient was sheep milk because the region was well-known for its two native varieties of sheep, the pirotska pramenka and pirotska pramenka oplemenena, which grazed freely on Stara Planina's slopes (Old Mountain). Traditional Pirot cheese production has been slightly altered as a result of alterations in animal breeding, and today's kakavalj is made from raw sheep or cow milk, or a mix of the two. The curd (baskija) is heated in woven baskets during milk processing and hand-stirring.