Organic Montenegrin cheese

Goat’s, sheep’s’ or cow’s milk cheese? Which of them is the one you love the most? For me, goat cheese is wonderful! Although it has its special, characteristic smell and aroma, it is something I love so much. No matter whether it is hard or soft, matured or a fresh one. This is the best one! And if there is an option to have it with herbs, spices, or seeds, it is even better. This cheese is completely different from these we had in Romania (TOP 5 Romanian types of cheese). And that is another wonderful thing about them!

Then, on my list is sheep’s cheese. This one that also has a unique flavor and smell. Definitively these two cheese types are not for everyone. Due to their intense aroma, many people just avoid them and that is a big mistake. These cheeses are extremely healthy! So, you should try to convince yourself.

They have a higher fat content than regular cow’s cheese. Very often they are harder and saltier. But all in all, in Montenegro you have a great opportunity to try them in their natural form. Organic, home-made, with no preservatives, no colorants, and no chemicals. While the milk derives from small, local producers, antibiotics and steroids are not commonly used. Thanks to that, you can profit from these cheeses’ healthy benefits even more.

Home-made cheese in Montenegro

Local sellers have their stalls in many places. And it is not only in the most touristic spots like Kotor, Budva or Perast. They have they stands close to roads, in their houses and in more distant villages. No matter whether it is in the mountain region or close to the seaside, cheese and dairy production is very important. So is of course the home production of meats, hams, and alcohol.

Another important thing is, that even in most touristic areas, you will be able to find not only local food stores but you will also directly meet farmers and producers. They will tell you about their traditions, production process, recipes, and their passion. And the rule is – the smaller the producer is, the better the final product is. Of course, it is also reflected in the price of cheese, cream, or butter. Unfortunately, these products are more expensive than if you bought them from a big producer. However, the quality is worth it.

Local cheese types in Montenegro

As I mentioned it before the best cheese for me is this goat’s one. Happily, it is very popular in Montenegro. Apart from that, sheep milk cheese is almost as liked as the regular cow’s one. All these cheese types have different flavors, textures, and colors. Also, each cheese type will have multiple variations depending on the region, production process, local traditions and added spices.

Basil, spinach, chili, rosemary, and thyme are the most popular herbs that are added to these cheeses. Mainly, they enrich goat or cow milk cheeses. Sheep cheeses are often plain and with no extra natural additives apart from salt.

Montenegrin goat cheese

This is the best one! Hardly ever I had one that was so good! Even if they were not something special, still they were much better than any others and definitively much better than these that you can buy in a big supermarket.

Soft and hard, plain or with some herbs or spices. No matter which one you choose, as long as you like this special goat taste, you will like them. Try smoked versions and these matured cheeses. They are saltier, harder and have an even more distinguishable taste.

Also try these with multiple herbs and spices. That is a good alternative for all these people that prefer a cheese with a milder aroma. Although these cheeses are also full of flavor, spices and herbs dominate and this characteristic goat smell is not so distinguishable.

Goat cheese is great for eating alone, to be added to all fresh salads and also for grilling or frying. If you decide to serve it grilled or fried, do not add any flour or breadcrumbs to it. Just let it heat on the grill or on a pan. Let it be as natural as possible. Optionally, use more aromatic wood for grilling or just add herbs.

However, I believe, the best thing is to eat it alone. Just to be able to appreciate its richness in aromas, unique notes, and textures.

Montenegrin sheep cheese

Sheep cheese is almost as popular as cow cheese. It has a more subtle aroma and does not have so characteristic notes as it is in case of a goat cheese. Of course, you will distinguish it form a cow cheese, however, if it is well made, this difference will be minimal.

Apart from the slight change in the taste, sheep cheese has a paler color and a slightly different texture. This cheese is almost white, but in many places, you will be able to find yellower types. All that is due to the production process and the milk. Here everything is important – sheep, food, fat content and the storage process. The more the color of this cheese is similar to a cow cheese, the more similar the taste it has.

These goat cheeses are rarely with any spices, herbs, or nuts. Usually, they are plain and in their natural form. They are mainly neither smoked nor matured.

This type of a cheese is a good compromise for all these, for whom goat cheese has a too rich flavor, but at the same time, a regular cow cheese is too mild.

Montenegrin cow cheese

This one is the worst for me. Not only it is the most popular one and the most available all over the world, but also it does not usually have any characteristic flavor. I would say, it is a regular cheese, that could be bought everywhere. Of course, there are mature and dried cheeses like parmesan, but still, it is not something really unique.

A regular cow cheese is rather soft, it melts nicely and has a mild aroma. To enrich its flavor, different seeds, herbs, spices and even fruits are added. Here, very popular are cheeses with walnuts, dried blueberries, and chili. For me, the best are these with spices and herbs, as thanks to that, this cheese gets an extra, interesting taste. Walnuts have a little bit bitter note, so unless the cheese also has a rich flavor, these nuts are over-dominating.

On the other hand, dried fruits like blueberries that are inside are too dry for me. Maybe I had not had the opportunity to try a really good one, but these I had, did not make a good composition. From my point of view, that were too dried fruits in a soft, tasteless cheese. Nothing I would recommend.

So, all in all, if you are not addicted to a regular cow cheese, go with a sheep or a goat one!

Montenegrin mixed-cow milk cheese

Finally, there are mixed-milk cheeses. They are tasty, but from my point of view not worth buying. They are definitively cheaper than a plain goat or sheep cheese but are also poorer in all these healthy benefits that are in these two types of milk.

Prices

Local cheese types in Montenegro

The most expensive is always the oldest cheese. Well, the rule is – the older the cheese is, the more expensive it is. No matter which type of a cheese it is, cow, sheep or goat, if it is matured, then it is definitively much more expensive.

Apart from that, for young cheeses, the highest price is for goat. Then comes sheep and finally is cow. These prices may vary depending on the added seeds, herbs, and nuts. If these extra compounds are expensive, the price rises too.

Author: Beti – A passionate traveler and lover of Asian cuisine, especially Thai and Japanese dishes, Bernadeta brings her culinary and cultural experiences to life in her writing. Beyond her travels, she’s an avid technology enthusiast with a deep interest in data processing, merging her love for exploration with analytical insights.

Photographer: Adalbert – An aficionado of computers and photography, Adalbert captures the essence of diverse cuisines with a discerning eye. A connoisseur of rich flavors and particularly fond of meat-based dishes, he combines his technical skills with his passion for the culinary arts in every shot.

EAT IN ASIA / Food destinations / Other food destinations / Europe - european food / Montenegro - montenegrin food