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Cheese from Serbia, Pirot and its surroundings
Cow milk, sheep milk or usually a mix of both is set with rennet, and the fresh curd is left to ferment for a few days without any added starter. The soured curd is sliced and cooked in hot water at 72–75 °C for 5–8 minutes, then salted, kneaded and moulded. It ripens about 10–15 days warm and then cool until about two months old.
| Cow milk, sheep milk, or usually a mix of the two | [danilovic2020] |
| Rennet | [danilovic2020] |
| Hot water, for cooking the sliced curd | [danilovic2020] |
| Salt | Traditional Pirotski kačkavalj must hold at least 2.5% salt (Satric et al.)[danilovic2020][satric2023] |
| Starter | none added; the flavour comes from the milk's own microbiota |
Total time across the recorded steps: 10 days – 15 days
What changes: Rennet goes into the cow and sheep milk and the curd forms
Rennet is added, the curd forms and the whey is separated.
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
Cow milk, sheep milk or usually a mix of both is set with rennet, and the fresh curd is left to ferment for a few days without any added starter. The soured curd is sliced and cooked in hot water at 72–75 °C for 5–8 minutes, then salted, kneaded and moulded. It ripens about 10–15 days warm and then cool until about two months old. Made in 6 steps over 10 days – 15 days. The longest step, warm ripening, takes 10–15 days (Danilović B. et al. 2020) and runs at 25 °C (Danilović B. et al. 2020). Native lactic acid bacteria, dominated by Enterococcus faecium, with Pediococcus acidilactici, P. pentosaceus, Lactobacillus casei/rhamnosus, L. plantarum, L. fermentum, L. paracasei and Streptococcus macedonicus; L. casei (sheep) and P. acidilactici (cow) rose late in ripening does most of the fermenting.
| Main step | 10–15 daysReported[danilovic2020] | Warm ripening |
|---|---|---|
| Temperature | 25 °CReported[danilovic2020] | Warm ripening |
The fresh curd ferments for a few days with no added starter before it is sliced and cooked in very hot water (72–75 °C), and it ripens first warm (25 °C) and then cool.
Danilović et al. call cooking the fermented curd for 5–8 min in water at 72–75 °C a way of pasteurisation that cuts bacteria and yeast counts, but this is not proven pasteurisation. The figure is the temperature of the water, not of the curd, the authors assume heat-stressed lactic bacteria stay alive, and no study we found tests pathogens. Where the milk is raw, ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses, except cooked pressed ones such as Gruyère or Comté. Its page does not say whether a hot-water cooked cheese like this one counts.
Every number is labelled with how it is known. How this atlas is made
Pirotski kačkavalj is the best-known Serbian kačkavalj, and the name carries a national appellation sign (Satric et al.). A 2022 news report says the Pirot kačkavalj from cow milk received its authenticity confirmation and protection in 2013.
