In this article we will delve into the fascinating world of Serbian cheeses, a topic that has captured the attention of experts and the curious alike. Serbian cheeses is a topic that has generated interest in various spheres, from politics to science, including popular culture and history. Over the years, Serbian cheeses has been the subject of debate and analysis, and its importance and relevance has continued to grow. In this article, we will dive into the different facets of Serbian cheeses, exploring its impact on society and its evolution over time.
There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. The Pule cheese has gained much notoriety since 2000s as it became the most expensive cheese in the world.
Types
Cer cheese (cerski sir), made from goat milk, produced in the Cer mountain region
Homolje cheese (homoljski sir), white brined cheese, 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