Best Dalmatian Pasteurized Milk Cheese Types
Dinarski sir is a Croatian hard cheese produced in the Dinaric mountain region, hence the name. It is made from a combination of cow’s and goat’s milk. The first cheese was made in 2009, when there was too much leftover goat’s milk that was intended for the production of Kozlar cheese, so Šime Gligora combined it with cow’s milk, and Dinarski sir was born.
Its texture is crumbly, compact, firm, and dense, while the flavors are rich, nutty, and grassy. For a unique experience, pair it with marinated anchovies and a glass of Zlatan Plavac.
Pair with
VARIATIONS OF Dinarski sir
Dinarski sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterlands around Dinara mountain. It is made from a combination of cow’s and goat’s milk. The cheese is aged for at least 4 months in pressed olive skins.
Its texture is compact, dense, firm, flaky, and crystalline, while the flavors are grassy, earthy, and milky.
Težački sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterland. It is made from pasteurized cow’s milk. The cheese is very aromatic due to the fact that it ages for at least 4 months in pressed olive skins.
It develops an open and supple texture, while the flavors are quite robust. It is recommended to pair this artisan cheese with a glass of Chardonnay (white) or Plavac Mali (red).
Liburnski sir is a Croatian cheese hailing from the region of old Liburnia. It's produced by Sirana Gligora, located on the island of Pag. The cheese is made from a mix of pasteurized cow's, sheep's, and goat's milk. It's left to age from 3 to 6 months before consumption.
Underneath its natural rind, the texture is hard, creamy, and open with irregular eyes scattered throughout the body. The aromas are clean, mild, goaty, and buttery, while the flavors are earthy, creamy, tart, and nutty with hints of butterscotch.
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