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Cheese from Slovenia, Karst
Kraški ovčji sir is a hard cheese made on farms of the Karst plateau in Slovenia from the raw milk of local pramenka sheep. Cheese trade routes from the Karst led to the Vipava valley, Trieste, Gorizia and Rijeka. A Biotechnical Faculty thesis, citing a 2006 account of the make, gives its temperatures, times, salt range and wheel size; the national specification itself could not be read.
| Raw sheep milk | Traditionally from the local pramenka breed; large dairies are advised to thermise it[slwiki][debevc2011] |
| Fermented secondary whey0.4 to 0.6 % of the milk | [debevc2011] |
| Rennet | [debevc2011] |
| Salt | Brine, or dry salting[debevc2011] |
| Starter | Fermented secondary whey, 0.4 to 0.6 % of the milk, added before the rennet (Gerželj 2006, in Debevc 2011). |
Total time across the recorded steps: 2.1 months – 12 months
What changes: Fermented whey goes into the warm sheep 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
Kraški ovčji sir is a hard cheese made on farms of the Karst plateau in Slovenia from the raw milk of local pramenka sheep. Cheese trade routes from the Karst led to the Vipava valley, Trieste, Gorizia and Rijeka. A Biotechnical Faculty thesis, citing a 2006 account of the make, gives its temperatures, times, salt range and wheel size; the national specification itself could not be read. Made in 6 steps over 2.1 months – 12 months. The longest step, dry the surface and ripen, takes 2–12 months (Debevc L. 2011) and runs at 15–18 °C (Debevc L. 2011). Salt is 1.5–2.5 % (Debevc L. 2011). Lactic acid bacteria of the cheese, with Enterococcus faecalis the leading enterococcus and Lacticaseibacillus paracasei does most of the fermenting.
| Main step | 2–12 monthsReported[debevc2011] | Dry the surface and ripen |
|---|---|---|
| Temperature | 15–18 °CReported[debevc2011] | Dry the surface and ripen |
| Salt | 1.5–2.5 %Reported[debevc2011] | Dry the surface and ripen |
Like Bovški sir it is a raw-milk sheep cheese from western Slovenia, but it comes from the dry Karst plateau near Trieste and has only national protection, not EU protection.
Traditionally it is made from raw sheep milk, and larger dairies are advised to thermise the milk at 64 °C for 30 minutes (Debevc 2011). It ripens at least 2 months. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Making Kraški ovčji sir has a long tradition on the Karst plateau (Debevc 2011), and cheese trade routes from the Karst led to the Vipava valley, Trieste, Gorizia and Rijeka (Slovenian Wikipedia). A 2008 ordinance reserved the name for certified producers following the ministry's specification.
