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	\|A type of best semisoft cheese made of [[cow milk]], produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.		\|A type of best semisoft cheese made of [[Wikipedia:cow milk\|cow milk]], produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.

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2023-06-21T00:39:14Z

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===Montenegro===
{| class="wikitable sortable" style="width:100%"
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!Name
!class="unsortable"| Image
!Region
!Description
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|[[Kolašinski sir]]
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|A type of soft "Leafy" cheese made of [[:en:cow milk|cow milk]], produced in Northern Montenegro town of Kolašin. This is a cow milk cheese exclusive to the Central North region, more specifically, around Kolašin town. This is due to the specific composition of flora that free-ranging cows feed upon on the [[upland pasture]]s, as well as to the microclimatic conditions of the locality. The attempts to make this cheese elsewhere following the same recipe have failed. The producers from this region are proud of their cheese, and for years have been trying to initialize the procedure for the protection of geographic origin.
This cheese is very valued as a delicacy in whole of Montenegro, and it is one of the most expensive fresh cheeses on the national market.
The name of this cheese is derived from its specific texture. Thin, sometimes almost transparent, layers create a leafy structure, and make strings when the cheese is pulled apart. It has a pleasant mild fragrance. It does not contain high levels of fat, so its taste is mild and light.All producers make it in a similar manner, although every family has their own small secret that distinguishes their cheese, of which they are rather protective. What is known is that this cheese is made by combining the skimmed and whole cow milk. After adding the rennet, which makes milk curd, the cheese is drained and then frequently turned and folded. It is this manipulation that creates thin layers – leaves – that give it a characteristic texture.
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|[[Pljevaljski sir]]
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|A type of best semisoft cheese made of [[cow milk]], produced in Northern Montenegro town of Pljevlja. Cheese from Pljevlja is a ubiquitous part of Montenegrin meal. It is white cheese made from unpasteurized cow milk. The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture.

Translations:List of cheeses/50/en - Revision history

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