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Cheese from Serbia, Sjenica–Pešter plateau
Fresh raw sheep milk, or a sheep and cow mix, is curdled with rennet at about 30 °C without starter, drained and pressed in cloth strainers, cut into slabs and dry-salted with coarse sea salt as it is stacked in tubs. The slabs ripen under the salted whey they release, for weeks to several months, into a soft, high-fat white cheese.
| Fresh raw whole sheep milk, or a sheep and cow milk mix | [ruzic2011][savic2024] |
| Rennet4–7 ml per litre of milk | [ruzic2011] |
| Coarse dry sea salt | [ruzic2011][savic2024] |
| Starter | none; no starter cultures are added |
Total time across the recorded steps: 30 days – 7 months
What changes: Rennet goes into fresh, still-warm sheep milk
Milk is curdled fresh, just after milking, without reheating; evening milk may be left overnight, skimmed and heated.
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
Fresh raw sheep milk, or a sheep and cow mix, is curdled with rennet at about 30 °C without starter, drained and pressed in cloth strainers, cut into slabs and dry-salted with coarse sea salt as it is stacked in tubs. The slabs ripen under the salted whey they release, for weeks to several months, into a soft, high-fat white cheese. Made in 4 steps over 30 days – 7 months. The longest step, ripen under salted whey, takes 30 days – 7 months (Ružić-Muslić D 2011). Salt is 1.8–5.2 % (Ružić-Muslić D 2011).
| Main step | 30 days – 7 monthsReported[ruzic2011][savic2024] | Ripen under salted whey |
|---|---|---|
| Temperature | 25–34 °CReported[ruzic2011][savic2024] | Curdle the fresh milk |
| Salt | 1.8–5.2 %Measured[ruzic2011] | Ripen under salted whey |
| Acidity | pH 3.7–4.7Measured[ruzic2011] | Ripen under salted whey |
A raw sheep-milk white cheese made with no starter on a high plateau. The uncut curd is pressed in cloth strainers, and the slabs are dry-salted in the tub and ripen under their own salted whey.
Made from raw milk without starter. One Serbian paper says the low pH and long ripening hinder unwanted microbes, but it reports no pathogen tests. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The name 'Ovčiji sjenički sir' was registered with the Intellectual Property Office of Serbia in 2012, one of two Sjenica cheeses (sheep and cow) registered there.
