A close cousin to the popular halloumi, Miročki sir is a fresh, full-fat cheese made from cow's milk, although sheep's and goat's milk can also be added to the mixture. It has a semi-hard texture and a slightly sweet flavor. The cheese is shortly cooked in its own whey, and is then salted and left in brine for two days.

In the past, fresh Miročki cheese has been treated as a delicacy and people used to put it on sticks and grill it over open flames. When grilled, the exterior becomes crunchy, while the interior remains soft, but not melted. Due to its fatty, intense flavor, it should be paired with cherry tomatoes, figs, pomegranate, honey, and slightly sweet, highly acidic white wines. 

Sjenički sir is a soft, white, and brined cheese made with either sheep's or cow's milk produced in the Sjenica-Pester plateau in southwest Serbia. Even though there are two types of Sjenički sir, the production is the same whether speaking of sheep's milk cheese or cow's milk cheese.

First, the raw fresh milk is mixed with rennet and left to curdle. Once the curd has formed, it is placed in cloths and weighed to separate the whey. Once the weighing, which takes 4 to 6 hours, is done, the curd is cut into slices and placed in, traditionally, a wooden barrel. 

Zlatarski sir is a traditional cheese originating from the Zlatar mountain area. The cheese is made from raw cow's milk (or sometimes a mixture of cow's milk and sheep's milk). This rindless cheese has a semi-hard texture and it's usually cut into thick slices before consumption.

The aroma is pleasant and floral, and the flavor is mild, slightly salty, and milky. The floral notes come from the milk because the cows graze on mountain pastures that have a unique and diverse flora. Zlatarski sir is usually left to age from 3 weeks for up to 2 months before consumption.

This Serbian spun cheese is one of the hallmark products of the entire Pirot region. It is a pleasantly tangy cheese characterized by its bright-yellow crust and smooth surface. The cheese was originally made from sheep milk since the area was well-known for the two indigenous breeds—pirotska pramenka and pirotska pramenka oplemenena—which freely grazed on the slopes of Stara Planina (Old Mountain).

Following the changes in animal breeding, traditional cheese-making industry in Pirot has been slightly altered, and kačkavalj is nowadays produced from unpasteurized sheep's or cow's milk, or a combination of both. After milk processing and hand-stirring, the curd (baskija) is steamed in woven baskets.