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Cheese from Croatia and Slovenia, Istria
Raw or pasteurised sheep milk is warmed to 32–36 °C, given lysozyme and, for pasteurised milk, a mesophilic and thermophilic culture, and set with rennet in 15–45 minutes. The pea-size curd is cooked to 42–45 °C, moulded, self-pressed or pressed, and salted dry or in brine. The cheese ripens 60 days to 12 months at up to 19 °C.
| Sheep milk, raw or pasteurised | From sheep of any breed raised in the area; cooled to at most 6 °C within 2 hours and made into cheese within 48 hours of milking[hr-spec] |
| Lysozyme (against late blowing), dissolved in water1–5 g per 100 l of milk | [hr-spec] |
| Dairy culture of mesophilic and thermophilic lactic bacteria | Required with pasteurised milk; optional with raw milk, which relies on its own non-starter lactic bacteria[hr-spec] |
| Rennet | [hr-spec] |
| Salt | [hr-spec] |
| Starter | mesophilic + thermophilic culture (mandatory if pasteurised; optional with raw milk) |
Total time across the recorded steps: 2.1 months – 12 months
What changes: The sheep milk is chilled to 6 °C or less within 2 hours of milking
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
Raw or pasteurised sheep milk is warmed to 32–36 °C, given lysozyme and, for pasteurised milk, a mesophilic and thermophilic culture, and set with rennet in 15–45 minutes. The pea-size curd is cooked to 42–45 °C, moulded, self-pressed or pressed, and salted dry or in brine. The cheese ripens 60 days to 12 months at up to 19 °C. Made in 10 steps over 2.1 months – 12 months. The longest step, ripen, takes 2–12 months (Udruga uzgajivača istarskih koza i ovaca 2023) and runs at up to 19 °C (Udruga uzgajivača istarskih koza i ovaca 2023). Mesophilic and thermophilic lactic acid bacteria and Non-starter lactic acid bacteria naturally present in raw milk do most of the fermenting.
| Main step | 2–12 monthsSet[hr-spec] | Ripen |
|---|---|---|
| Temperature | up to 19 °CSet[hr-spec] | Ripen |
A hard Istrian sheep cheese protected jointly by Croatia and Slovenia, with curd cooked to 42–45 °C, made from the milk of sheep reared semi-extensively on local pastures. Cheese made only from Istrian sheep (istrska pramenka) may say so on the label.
Raw milk is allowed. It must be cooled to 6 °C or less within 2 hours and made into cheese within 48 hours, and the ripe cheese is kept at 4–8 °C. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère or Comté. It names soft bloomy-rind and short-ripened uncooked pressed cheeses as the main sources. It does not say where a sheep cheese heated to 42–45 °C and ripened at least 60 days falls, so do not assume this one is in that exception.
Every number is labelled with how it is known. How this atlas is made
Istrian farmers used cattle for work and kept sheep for milk, cheese and wool. Flocks moved between mountain pastures and coastal winter grazing until the 1960s. Because Istrian summers are hot and dry and sheep milk came only in winter and spring, a hard cheese that kept well developed, one that could be stored and ripened at higher temperatures. The EU single document adds that women developed the method, judging the right temperature by experience before there were thermometers. The Commission entered the name in the register as a PDO on 3 December 2025, after Croatia and Slovenia applied jointly.
