Albania
Bulgarian White Brine Cheese
Сирене
Sheep's or cow's milk cheese ripened in brine in wooden barrels or tins — sharp, crumbly and salty, and present at essentially every Bulgarian meal.
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Albania
Gjize
Gjizë
Albanian fresh curd cheese, similar to ricotta but tangier, made from whey leftover from cheesemaking, soft crumbly texture with mild tangy flavor and fresh taste, a staple in Albanian cooking, used in byrek and fergese.
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
Šar Mountain Kaškaval
Шарпланински кашкавал
Hard yellow sheep's milk cheese made in the Šar Mountains, pressed, scalded and matured for months.