Krk

Krk cheese is a cheese from the Island of Krk in the northern Adriatic Sea, Croatia. Made from the raw milk of sheep that graze on the island's aromatic Mediterranean plants, this cheese embodies the essence of its local environment, giving it a unique flavor. The cheese is cylindrical, with a color that ranges from light yellow to deep gold, and features a delicate yet robust flavor that intensifies with age.

The production process involves coagulating the sheep's milk with natural rennet at 86°F, then cutting the coagulum into pea-sized grains and filling it into perforated molds. After self-pressing and brine-salting, the cheese matures in traditional ripening chambers on beech wood shelves, where it develops its character over two to four months. These chambers maintain a specific temperature and humidity, perfect for aging the cheese to its peak flavor.

Krk cheese is traditionally savored with Vrbnička žlahtina, a local white wine, enhancing its rich, full taste. With a history rooted in local farming practices, Krk cheese not only represents a culinary delight but also a cultural heritage, enjoyed both regionally and beyond.