Serbia
Kajmak
Кајмак
Kajmak is a thick, lightly cultured cream skimmed from warm milk, eaten fresh with bread and grilled meats. In Montenegro the same dairy tradition is called skorup.
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Durmitor, Montenegro
Kolašin Leaf Cheese
Kolašinski lisnati sir
Cheese made so the curd sets in stacked sheets, which peel apart like the leaves of a book — hence the name.
Njeguši and Cetinje, Montenegro
Njeguši Cheese
Njeguški sir
Hard cow's or mixed-milk cheese from the same mountain village, matured in olive oil in wooden tubs so it stays soft-edged and turns yellow.
Durmitor, Montenegro
Pljevlja Cheese
Pljevaljski sir
Salty white cow's-milk cheese from the northern town of Pljevlja, matured in brine in tins until it goes crumbly, sharp and faintly sour.
Montenegro
Prljo
Skimmed-milk cheese left over once the cream has been taken for skorup, dried hard and grated over polenta and potatoes.