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Cheese from Croatia, Lika
Lički škripavac is a fresh, full-fat cow cheese from Lika in Croatia that squeaks against the teeth. Whole milk is warmed to 32–34 °C and set with a dairy culture and rennet, the curd is cut and the grains are warmed above 41 °C, up to 45 °C, then salted, moulded, lightly pressed and eaten fresh with no ripening. The squeak fades during storage.
| Whole cow milk, raw or pasteurised | From cows raised in Lika; the specification asks for at least 3.5 % milk fat and 3.2 % protein[spec2020][eambrosia] |
| Rennet | Natural rennet or a suitable substitute[spec2020] |
| Dairy starter culture | Named in the specification and the EU description; no species is given[spec2020][eambrosia] |
| Salt1.5–3 % of the milk processed | The specification salts the curd grains; the 2024 study also compared salting the milk before coagulation[spec2020][ivanis2024] |
| Starter | a dairy culture, species not named |
Total time across the recorded steps: 1.7 h
What changes: Starting material: whole cow milk from Lika cows
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
Lički škripavac is a fresh, full-fat cow cheese from Lika in Croatia that squeaks against the teeth. Whole milk is warmed to 32–34 °C and set with a dairy culture and rennet, the curd is cut and the grains are warmed above 41 °C, up to 45 °C, then salted, moulded, lightly pressed and eaten fresh with no ripening. The squeak fades during storage. Made in 7 steps over 1.7 h. The longest step, mould and press lightly, takes up to 1 h (Udruga malih sirara Ličko-senjske županije 2020). Salt is 1.5–3 % (Udruga malih sirara Ličko-senjske županije 2020).
| Main step | up to 1 hSet[spec2020] | Mould and press lightly |
|---|---|---|
| Temperature | 32–34 °CSet[spec2020] | Warm the milk and add culture and rennet |
| Salt | 1.5–3 %Set[spec2020] | Drain the whey and salt |
Soft cheeses are normally made without heating the curd, but the specification has the grains warmed above 41 °C, up to 45 °C, and says this gives the rubbery, squeaking texture. It is moulded, lightly pressed and eaten fresh, not ripened.
A fresh, unripened cheese; the specification has it vacuum-packed and kept at 4–8 °C until sale and eating. The milk may be raw or pasteurised. The CDC advises people who are pregnant, aged 65 or over or immunocompromised to avoid any cheese made with raw milk, unless it is heated until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The specification quotes Nikola Zdanovski's 1947 handbook Ovčje mljekarstvo, which says škripavac was made in almost every Lika household and was little known outside Lika. The producers' association began the protection procedure in December 2017, and the EU registered the name as a PGI in December 2021.
