Serbian cheeses

Pirot caciocavallo

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), goat milk, traditionally produced in the Cer mountain region
• Homolje cheese (homoljski sir), white brined cheese,^[1] 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,^[1] sheep milk (traditionally), traditionally produced in the Pešter plateau, named after Sjenica, nominated for Intangible Cultural Heritage
• Svrljig cheese (svrljiški sir), white brined cheese,^[1] 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,^[1] 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.

See also

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

References

Sources

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