Say Cheese…

Say Cheese…

It is quite hard to picture a perfect meal without a side-tray stuffed with local cheese that amplifies the entire taste and takes it to a whole new level. It turns out to be even harder to pick your favorite kind, and settle for a piece that you think it’s perfect. This famous specialty has spread its influence through the entire world where everyone is competing and ‘yelling out’ that they have the best quality available!
So, through the variety of different kinds, flavors and intensity it is quite hard to settle for a favorite one..
We think that we are able to help you pick your next choice of match – whenever you are a sweet tooth person or a more bitter fan.


 

The history of this delicacy is bond to a period of over 7,000 years ago. Many archeologists find it impressive that the ancient civilisations seeked for an improved way of preserving a food made of the freshest milk so that they can enjoy it as long as possible. Although those are some older times, most of us are still quite introduced and familiar to the Alps culture of producing high-quality cheese all the way to the Mediterranean and other sorts.

When it comes to the Serbian ways of making cheese as delicious as it can be, it is safe to say that we would be in a need of couple of reserved pages in a affineur brochure to describe and promote the magic of our local trademarked kind of cheese.

 


 

  Serbian Caciocavallo

 

If you are already familiar with the way that we pronounce things around here, you are wondering why this italianish way of calling our local kind of cheese?
Well, the word that is originally used in the Italian culture was adapted for the needs of a blended cheese that is formed in a shape of a ring and preserved in a dark place. Although it is commonly served as a regular addition to a light summer meal, when it is produced in a self-crafted way it has a certain flavour that makes your sences go mad and seek for a bite more. Most famous kind is made in a part of Serbia known as Pirot – named after a biggest city in that part.
It is also produced on the slopes of the Old Mountain, and for it the kačkavalj was listed as a non-material trademarked heritage of Serbia.
Once you have a go, you will surely get to understand its popularity.

 


Cheese from Sjenica

 

 

Recognized for the structure, the smell and the area it is produced in, cheese from Sjenica is a unique specialty that can compete with all sorts of cheese from across the Europe. Mainly produced on the village resorts at the plateau of Sjenica district, from a high quality cow and ewe milk, sinked in the wooden barrels that are covered with rocks, its authenticity is fairy recognized and loved for the unchanged methods of producing a cheese of a great quality. After it spends around fifthy days during the cooling process, it is shipped directly from the farm fields to the tables in our restaurant. It doesn’t get any fresher than this.

 

WE SERVE SPECIALTY CHEESE WITH A GREAT PRIDE FROM THE PUREST FORMS OF DIFFERENT MILK AND ACCORDING TO THE RECIPES OF ANCIENT ARTISANS WHO VALUE THE SAME TRADITIONAL QUALITIES AS WE DO – SO THAT EVERY BITE WOULD MATTER.


TO SEE OUR MENU OF DOMESTIC CHEESE – VISIT OUR WEBSITE AND FOUND YOUR TAILORED MATCH AT PROLEĆE.

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