Cheeses
Prljo
Montenegro
Skimmed-milk cheese left over once the cream has been taken for skorup, dried hard and grated over polenta and potatoes.
Original eatfuls sticker artwork
What it is
A closer look at Prljo.
Skimmed-milk cheese left over once the cream has been taken for skorup, dried hard and grated over polenta and potatoes.
What to look for
Know it when you find it.
Lean, chalky and nothing like the rich cheeses beside it — this is what the household ate after selling the good stuff.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Prljo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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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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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.
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Soft Circassian cheese from the North Caucasus.