Njeguški Sir

Njeguški sir is a Montenegrin full-fat hard cheese produced from sheep's milk. The curd is first placed in a cheesecloth, then in a cheese mold, and finally, it is pressed with a wooden plank which is topped with a stone. After one day, the cheese is salted and placed in a wooden box for two days, and it is then left to mature for at least four weeks until the cheese is ready for consumption.