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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Cheese from Croatia, Dalmatia and the islands
Sir u ulju is a semi-hard sheep, goat or cow cheese that is ripened in air for a while and then kept under oil. On Brač and Krk the cheese goes into olive oil after about two months; around Dubrovnik and on Mljet it goes into an olive and sunflower oil blend after only seven days. Under oil it keeps its moisture, breaks down its protein faster and turns softer.
| Semi-hard sheep, goat or cow cheese | Whole small wheels, or cut into cubes[levak2025][tcn] |
| Olive oil, or a blend of olive and sunflower oil | Enough to fill the container to the brim[levak2025][tcn] |
| Starter | a mixed freeze-dried culture in the lab study |
Total time across the recorded steps: 47 days – 3.7 months
What changes: Starter and rennet set the warm milk into a curd for a semi-hard cheese
Output: rennet curd.
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
Sir u ulju is a semi-hard sheep, goat or cow cheese that is ripened in air for a while and then kept under oil. On Brač and Krk the cheese goes into olive oil after about two months; around Dubrovnik and on Mljet it goes into an olive and sunflower oil blend after only seven days. Under oil it keeps its moisture, breaks down its protein faster and turns softer. Made in 7 steps over 47 days – 3.7 months. The longest step, ripen in air first, takes 7 days – 2 months (Levak S 2025).
| Main step | 7 days – 2 monthsReported[levak2025] | Ripen in air first |
|---|---|---|
| Temperature | 31 °CReported[levak2025] | Set the milk for the base cheese |
| Acidity | pH 5.4–5.5Reported[levak2025] | Dry-salt the wheels |
It is a way of keeping and ripening cheese, not a separate make. Any semi-hard cheese can be used; what matters is when it goes under oil and which oil is used, which change its texture.
The containers are filled to the brim with oil. In the lab study they were sealed plastic containers, held at 15–17 °C and 70–80 % relative humidity. Oil shuts out air but does not sterilise the cheese. WHO says the botulism bacterium grows only without oxygen, but it names no cheese under oil, and we found no study that tested this cheese for it, so treat these steps as a record of a tradition, not a tested home method.
Every number is labelled with how it is known. How this atlas is made
