Introduction: Discovering Montenegrin Cheeses
Montenegro is renowned for its picturesque mountains, pristine beaches, and rich cultural heritage. However, it is also a country that takes great pride in its diverse and delicious cheeses. From creamy and tangy to nutty and salty, Montenegrin cheeses offer a wide range of flavors and textures that are sure to tantalize your taste buds.
In this article, we will introduce you to some of the must-try Montenegrin cheeses that are popular among locals and tourists alike. Whether you prefer soft or hard cheeses, aged or fresh, Montenegro has something to offer for everyone.
The Pride of Montenegrin Cheese: Sir iz Ulcinja
Sir iz Ulcinja, also known as Ulcinj Cheese, is the pride of Montenegrin cheese-making. It is a semi-hard cheese made from cow’s milk and has a distinct salty and tangy flavor, owing to the sea salt that is used during the cheese-making process. The cheese is aged for several months, which gives it a crumbly texture that is perfect for grating and melting.
Ulcinj Cheese is best enjoyed with local wines or as a snack with olives and bread. It is also used in many traditional Montenegrin dishes, such as the famous “priganice” (deep-fried dough balls) and “burek” (savory pie with cheese filling). If you are a cheese lover, Sir iz Ulcinja is a must-try when visiting Montenegro.
The Versatile Cheese: Kolasin Cheese
Kolasin Cheese is a versatile cheese that can be enjoyed in many ways. It is a semi-hard cheese made from a mixture of cow’s and sheep’s milk, which gives it a unique flavor that is both mild and slightly nutty. The cheese is aged for at least three months, which results in a firm texture that is perfect for slicing and grating.
Kolasin Cheese can be eaten on its own or used as a topping for pizzas and salads. It is also commonly used in traditional Montenegrin dishes, such as “kacamak” (a type of potato and cheese dish) and “priganice”. If you are looking for a cheese that is versatile and delicious, Kolasin Cheese is definitely worth trying.
The Nutty Cheese: Njegusi Cheese
Njegusi Cheese is a hard cheese that is famous for its nutty and smoky flavor. It is made from cow’s milk and is aged for several months, which gives it a sharp and tangy taste. The cheese is also smoked over beechwood, which adds a unique smoky flavor to it.
Njegusi Cheese is best enjoyed with red wine or as a snack with ham and bread. It is also used in many traditional Montenegrin dishes, such as “prsut” (prosciutto) and “kastradina” (smoked lamb). If you are a fan of nutty and smoky cheeses, Njegusi Cheese is definitely a must-try.
The Traditional Cheese: Cetinje Cheese
Cetinje Cheese is a soft cheese that is famous for its creamy and tangy taste. It is made from cow’s milk and is aged for several weeks, which gives it a smooth and spreadable texture. The cheese has a slightly sour taste, which is balanced by its creamy and buttery flavor.
Cetinje Cheese is best enjoyed as a spread on bread or crackers. It is also used in many traditional Montenegrin dishes, such as “sopska salata” (a salad made with tomatoes, cucumbers, and cheese) and “priganice”. If you are looking for a traditional Montenegrin cheese that is creamy and tangy, Cetinje Cheese is definitely worth trying.
The Rare Cheese: Pljevlja Cheese
Pljevlja Cheese is a rare cheese that is only produced in the town of Pljevlja, in northern Montenegro. It is a hard cheese that is made from a mixture of cow’s and sheep’s milk, which gives it a unique flavor that is both tangy and nutty. The cheese is aged for several months, which results in a firm texture that is perfect for grating and slicing.
Pljevlja Cheese is best enjoyed with local wines or as a snack with olives and bread. It is also used in many traditional Montenegrin dishes, such as “kacamak” and “priganice”. If you are looking for a rare and unique Montenegrin cheese, Pljevlja Cheese is definitely worth trying.
