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Cheese from Croatia, Međimurje County
Raw cow milk is left to sour on its own for two days at about 27 °C, the sour cream is skimmed off, and the skimmed sour milk is warmed at 42 °C for 3 hours until the curd separates. The curd drains 24 hours in cloth, is mixed with salt and red paprika, shaped by hand into cones and dried for 7 days.
| Raw cow milk, no starter added | [valkaj2014] |
| Salt20 g per 1000 g fresh cheese | [valkaj2014] |
| Dry red pepper (paprika)10 g per 1000 g fresh cheese | [valkaj2014] |
| Starter | none; the raw milk sours on its own |
Total time across the recorded steps: 10 days
What changes: Over two days the raw milk, with no starter, sours to below pH 4.6
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
Raw cow milk is left to sour on its own for two days at about 27 °C, the sour cream is skimmed off, and the skimmed sour milk is warmed at 42 °C for 3 hours until the curd separates. The curd drains 24 hours in cloth, is mixed with salt and red paprika, shaped by hand into cones and dried for 7 days. Made in 7 steps over 10 days. The longest step, dry, takes 7 days (Valkaj K 2014) and runs at 19–22 °C (Valkaj K 2014). Salt is 3.8 % (Valkaj K 2014).
| Main step | 7 daysReported[valkaj2014] | Dry |
|---|---|---|
| Temperature | 19–22 °CReported[valkaj2014] | Dry |
| Salt | 3.8 %Measured[valkaj2014] | Dry |
| Acidity | pH 4.5Measured[valkaj2014] | Dry |
Farm Turoš sours on its own in two days and is skimmed, so it is leaner and saltier than the dairy-made kind; in a blind test 97% of 200 local consumers could tell it from the neighbouring Prgica and Kvargl.
The milk sours below pH 4.6, and the finished cones measured pH 4.45 with about 3.8% salt. In a second study by the same group, microbiological analysis showed all the analysed Turoš cheeses met the hygiene requirement; that covers those samples, not every batch. The milk is raw, no starter is added and the sour milk is warmed only to 42 °C. The CDC says raw-milk products can expose people to germs such as Listeria, E. coli, Brucella and Salmonella, so neither the souring nor that result makes a home batch safe.
Every number is labelled with how it is known. How this atlas is made
Valkaj et al. record Turoš on family farms in Međimurje and among the Pomurje Croats of Zala County in Hungary, citing Kerecsényi (1983) and Andrić et al. (2003).
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