Cheeses
Basa
Croatia
Basa is a fresh, unsalted whey cheese from Lika, eaten very soon after it is made.
Original eatfuls sticker artwork
What it is
A closer look at Basa.
Basa is a fresh, unsalted whey cheese from Lika, eaten very soon after it is made.
What to look for
Know it when you find it.
It should be soft, moist and mildly lactic; Lika dairies serve it with bread rather than aging it hard.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Basa.
Croatia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ааруул
Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
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Abertam is a cheese from Karlovy Vary, rooted in local cooking tradition.
Auvergne-Rhône-Alpes, France
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Tuscany, Italy
Accasciato
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Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.