Rare hand-made made in the Dalmatian hinterland according to a 2,500 year old tradition
A mixture of cow and sheep milk cheese is matured in sacks made of sheepskin for up to three months, the oldest known way of producing cheese. While it's not for everyone, the unique wild smell but an unexpectedly delicate flavor has won over many fans. When we first asked people in Singapore to taste it, they said they "could literally taste the mountain!" We couldn't have put it better ourselves.
How to enjoy it
One of those rare ingredients that works just as well as peasant food as it does in haute cuisine. While we most often have it simply with some prosciutto and bread, you can serve it as dessert with some honey or fig jam, or even get fancy and use it as an ingredient or foam.
Recognised by the Slow Food movement since 2006
Who makes it
Mr. Petrović from the village of Pakovo Selo.
50% sheep milk and 50% cow milk from local breeds, cheese culture, rennet, sea salt
Size: Approximately 225g