Best Central European Whey Cheese Types
Paška skuta is a traditional ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the famous and award-winning Paški sir. The curd is separated and drained, usually overnight, and the result is a soft and fresh cheese with a unique mild and gentle flavor coming from the milk of the indigenous Pag sheep (Paška ovca).
This fresh skuta is low in fat and it's full of healthy Omega-3, protein, calcium, and zinc. The cheese is very versatile and it's recommended to use it in cheese cakes or flavor it with orange liqueur and serve it with fresh fruit. Paška skuta is especially good for liver regeneration, and on the island of Pag, while the strong bura wind blew over the landscape, people would often begin their day with a cup of black coffee with pieces of skuta placed inside of it.
Istarska skuta is a Croatian cheese hailing from Istria. This white curd cheese made from full-fat cow's milk or sheep's milk whey is soft, supple, and creamy in texture. The aromas are creamy and the flavors are mild. The sheep's milk version is stronger than cow's milk version, with a recognizable aromatic scent.
The sheep's milk version is also somewhat grainier than cow's milk skuta. The cheese can be spread on bread and it's also often used as an accompaniment or an ingredient in various savory and sweet dishes, from appetizers to desserts. When heat treated, istarska skuta keeps its creamy texture.
Ziger is a s whey cheese produced by heating the whey left over from cheese-making, often with the addition of an acid like vinegar or citric acid, causing the remaining proteins to coagulate. The resulting curds are then drained and formed into soft, white cheese with a crumbly texture.
Historically, ziger was a staple food in Alpine regions, valued for its high protein content and low fat levels. Today, it is appreciated for its mild flavor and versatility in both sweet and savory dishes. In central Switzerland, for example, ziger is used as a filling in pastries known as zigerkrapfen.
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