Grobnik Cheese

Grobnik is a semi-hard cheese from the Grobnik alps of Croatia, made predominantly from sheep's milk. It has a distinctive, slightly tangy and salty flavor, with a firm texture that becomes crumbly as it ages. Grobnik cheese is traditionally used in Croatian cuisine, both as a table cheese and in various dishes.

What is Grobnik Cheese?

Grobnik cheese is a traditional sheep's milk cheese from the Grobnik valley near Rijeka, Croatia. It is produced by small farms that maintain about a hundred sheep each. The cheese is known for its hard, granulated texture, exceptionally salty, and pleasant taste.

The production of Grobnik cheese involves filtering sheep's milk into a copper vat and heating it to 88°F using natural calf rennet for coagulation. The curd is cut into small grains, heated further, and then settled in a concave-shaped vat. Afterward, it is formed into its characteristic cylindrical shape and coated with medium-sized salt granules.

The cheese is matured in brine for up to a year, during which it is salted repeatedly until it can absorb no more. This process helps develop its robust flavor and chalky-white appearance with numerous small, uniform eyes. Grobnik cheese is enjoyed in various ways but is especially good when well-ripened.