HAVE YOU TRIED HERZEGOVIAN „MIJEH“ CHEESE?
01.02.2016 at 10:56
- Gastronomy
- 0
Traditional cheese made from skimmed milk made from cow's, sheep's and goat's milk, or by mixing these three types of milk, and maturing in sheeps skin. It's a brilliant system for keeping and transporting a food product that is easily spoiled.
The “mijeh” cheese has specific characteristics. Cheese has the scent of the wilderness and grassland where animal fed ; It can not be measured with any known scent, it is concentrated, such strong smell is not expected. Cheese can not be produced industrially, and in 2006 it has become present on the international Slow Food scene and continues to be a bright example of Herzegovina region where it is produced by local family firms.
This kind of cheese has won prizes at the fair Slow Food in Italy. Because of the specificity of its production and seasonality of sheep and goats milk , its availability is limited to the period of the summer and fall, but cows milk is available at any time of year. Depending on the size of sheep, 30 to 70 kg of cheese can be obtained. 7 liters of milk gives almost 1 kg of cheese. To yield 10 kg of mature product , it requires at least 100 liters of milk. Sheeps milk is milk from native sheep Pramenka, while cow's milk ois btained from two indigenous breeds of cows: buša and gatačka.
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