Cheeses from Serbia

A guide to cheeses from Serbia, highlighting the country's most notable and diverse varieties.

Country

Texture

Milk Type

Clear Filters

Pule

Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.

Country: Serbia

Milk Type: Donkey's milk

Texture: Artisan

Flavor: Nutty and earthy

Manur

Manur is a hard, artisan cheese from Serbia, made from either cow's or sheep's milk. It has a fat content of 40%, contributing to its rich and creamy texture. The flavor profile is primarily salty, making it a savory addition …

Country: Serbia

Milk Type: Cow's or sheep's milk

Texture: Hard, artisan

Flavor: Salty

Sombor

Sombor cheese, from the town of Sombor in Serbia, is a semi-hard cheese made from cow's milk. It has a smooth texture and a mild, slightly tangy flavor, making it a versatile cheese for both direct consumption and culinary use …

Country: Serbia

Milk Type: Originally sheep’s milk, now cow’s milk

Texture: Upper: semihard; Lower: soft

Flavor: Unique nutty