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Cheese from Serbia
Beli sir ("white cheese") stands for the white brined cheeses that are among the most commonly produced and widely eaten in Serbia. In mountain village households raw milk is renneted straight after milking, the curd is drained in a cloth, dry-salted and packed in layers in a wooden vat, then covered with a brine of whey and salted water to ripen for one to two months.
| Raw milk, straight from milking | Cow, sheep or goat; not chilled; no commercial starter in household cheese[ledina2024][miocinovic2022] |
| Rennet | [ledina2024] |
| Salt | Dry salt on the curd, then a brine of whey and salted water[ledina2024] |
| Starter | no commercial starter in household cheese; the Homolje dairy make adds a starter culture |
Total time across the recorded steps: 30 days – 2 months
What changes: Rennet goes into raw milk straight after milking, and the curd forms within about an hour
Rennet goes into raw, unchilled milk right after milking. In the Homolje dairy make the milk is pasteurised at 72 °C for 20 s, cooled to 32 ± 1 °C and given a starter before the rennet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Beli sir ("white cheese") stands for the white brined cheeses that are among the most commonly produced and widely eaten in Serbia. In mountain village households raw milk is renneted straight after milking, the curd is drained in a cloth, dry-salted and packed in layers in a wooden vat, then covered with a brine of whey and salted water to ripen for one to two months. Made in 5 steps over 30 days – 2 months. The longest step, ripen under brine, takes 30 days – 2 months (Ledina T 2024) and runs at 14–16 °C (Ledina T 2024). Salt is 12 % (Miocinovic J 2022). Lactic acid bacteria of traditional Serbian white brined cheeses; in ripened cheese mainly Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactiplantibacillus paraplantarum and Levilactobacillus brevis, with leuconostocs and enterococci does most of the fermenting.
| Main step | 30 days – 2 monthsReported[ledina2024] | Ripen under brine |
|---|---|---|
| Temperature | 14–16 °CReported[ledina2024] | Ripen under brine |
| Salt | 12 %Reported[miocinovic2022] | Ripen under brine |
Beli sir is a group of home and dairy cheeses rather than one recipe. The Homolje cheeses have a national appellation of origin, while village makers rennet the raw milk straight after milking with no commercial starter and brine the curd with a mix of whey and salted water in wooden vats.
Village beli sir is made from raw, unrefrigerated milk with no commercial starter. The sources give white brined cheeses 55–90 g of salt per litre of moisture, and in a Homolje dairy make the pH fell from 5.36 on day 1 to 4.69 on day 30. That make pasteurised the milk at 72 °C for 20 s. For the raw-milk village cheese, ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Every number is labelled with how it is known. How this atlas is made
Ledina and colleagues (2024) say cattle, sheep and goat farming made milk always essential to the agriculture of the Balkan Peninsula, and that mountain village households make the cheese from raw milk with no commercial starter. Miocinovic and colleagues (2022) add that Homoljski sir is protected by geographical origin at national level.
