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Cheese from Serbia, Homolje
Homolje cheese is a white cheese ripened in brine, made by artisans from raw cow or sheep milk with no starter culture; a goat cheese is also registered. It belongs to the Serbian "krishka" cheeses named after their region; each maker presses and salts in an own way, and the cheese usually ripens in brine for one to three months.
| Raw cow or sheep milk | No starter culture is added[barac2019] |
| Salt | Ripening takes place in brine; each maker salts in an own way[barac2019] |
| Starter | none added |
Total time across the recorded steps: 30 days – 3 months
What changes: Starting material: raw cow or sheep milk from Homolje
Raw cow or sheep milk; no starter culture is added. Output: raw milk.
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
Homolje cheese is a white cheese ripened in brine, made by artisans from raw cow or sheep milk with no starter culture; a goat cheese is also registered. It belongs to the Serbian "krishka" cheeses named after their region; each maker presses and salts in an own way, and the cheese usually ripens in brine for one to three months. Made in 3 steps over 30 days – 3 months. The longest step, ripen in brine, takes 30 days – 3 months (Barać M. et al. 2019). Salt is 5.4 % (Barać M. et al. 2019).
| Main step | 30 days – 3 monthsReported[barac2019] | Ripen in brine |
|---|---|---|
| Temperature | 31–33 °CReported[miocinovic2022] | Make, press and salt the curd |
| Salt | 5.4 %Measured[barac2019] | Ripen in brine |
| Acidity | pH 4.7Measured[barac2019] | Ripen in brine |
Among Serbia's regional brined white cheeses (Zlatar, Sjenica, Svrljig), the Homolje cheeses tested were the driest and firmest, semi-hard rather than soft, and among the saltiest. They are protected as three separate geographical indications by milk.
Made from raw milk with no starter. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and advises pregnant women, people over 65, people with weak immunity and young children to avoid them, apart from cooked pressed kinds such as Gruyère.
Every number is labelled with how it is known. How this atlas is made
Serbia's Intellectual Property Office had registered Homolje sheep, goat and cow cheese as geographical indications before January 2015.
