Serbia
Belmuž
Бељмуж
Young unsalted sheep cheese beaten into cornmeal over a fire until the mixture strings and separates into a pool of fat.
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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.
North Macedonia
Kashkaval
Кашкавал
Kashkaval is a firm, pale-yellow Balkan cheese, usually made from sheep’s milk or a sheep-and-cow blend and eaten sliced or melted.
Serbia
Miročki sir
Мирочки сир
Miročki sir is a firm white Serbian mountain cheese made in the Miroč area.
Southern Serbia, Serbia
Pirot Kashkaval
Пиротски качкаваљ
A pulled-curd sheep's milk cheese matured into firm yellow wheels, sliced for the table or fried in breadcrumbs.
Serbia
Pule
Пуле
Pule is a rare Serbian cheese made from donkey milk at the Zasavica reserve, prized for its labor-intensive production and high price. It is a firm, delicate cheese rather than a generic dairy product.
Western Serbia, Serbia
Sjenica Cheese
Сјенички сир
Sjenički sir is a firm white-brined cheese from the southwest Serbian mountains, including the Zlatar area. It is cut into slabs and aged in brine for a clean, salty tang.
Serbia
Young White Cheese
Млади сир
Fresh unripened white cheese sold in wet slabs by the kilo, mild and lightly salty, used in pies and eaten with bread and tomato.