Lisnati is a cheese from Montenegro known for its layered texture, similar to phyllo dough. It is made from cow's milk and has a mild, buttery flavor. This cheese is typically used in baking and is also served during special occasions and celebrations.
What is Lisnati Cheese?
Lisnati, also known as Kolašin cheese, is a traditional pasta filata cheese from the central and northern regions of Montenegro. The production technique, brought to the area by the nomadic Vlachs tribe, is unique and challenging to replicate on an industrial scale. This cheese is named after the town of Kolašin, which is the heart of its production.
Characteristics
Lisnati cheese is recognized for its soft, elastic, and smooth texture. It has a mild sour aroma and is porcelain white in color. The most distinctive feature of this cheese is its paper-thin slices, resembling leaves, which gives it the name "lisnati," meaning "foliate" or "leafy."
Production Process
The process of making Lisnati cheese involves heating raw cow's milk to 113°F (45°C) and allowing it to acidify for twelve to twenty-four hours. The milk is then skimmed and mixed with fresh raw milk and water. Rennet is added at 95°F (35°C) to coagulate the milk. After coagulation, the curd is cut, collected, and pressed using a wooden plank and a heavy stone. Warm whey is used during pressing, and the curd is folded repeatedly to create thin layers. The cheese can be eaten fresh or left to ripen, and it can also be frozen without significant changes in its qualities.
Regional Significance
Kolašinski lisnati sir, another name for Lisnati cheese, is produced around the towns of Kolašin and Mojkovac in Montenegro. It is semi-hard, medium-fat, and made from both skimmed and whole milk. The curd is layered multiple times to achieve its signature thin sheets. This cheese is protected by a PDO certificate, and its quality is often measured by the number of layers it has—the more layers, the better the cheese.
Historical and Cultural Context
Lisnati cheese has been made since at least the 19th century, with significant growth in production from the mid-20th century onward. It is traditionally produced by local women in the mountainous northern regions of Montenegro, specifically in Vasojevici, Kolašin, and Bijelo Polje. The unique climatic conditions and pasture characteristics of these areas are essential for producing this cheese.
Consumption and Serving
Typically served as an appetizer, Lisnati cheese pairs well with cold cuts. It is also enjoyed with vegetables and meat or used as an ingredient in traditional Montenegrin dishes like kacamak and cicvara. Its flavor is similar to mozzarella but with a more pronounced character.
Preservation and Rarity
Due to the high depopulation of Montenegro's mountain areas, Lisnati cheese has become rarer and is mainly produced within family settings. Approximately 10 liters of milk are needed to produce 1 kg of cheese. With a fat content averaging 2.39%, the cheese is challenging to store for long periods, lasting only 15-20 days.
Cultural Heritage and Protection
Lisnati cheese is an integral part of Montenegro's culinary heritage. Efforts by organizations like Slow Food aim to preserve this traditional product and raise awareness about its unique production methods, ensuring its continued appreciation and existence.
Key Facts About Lisnati Cheese
Country of Origin | Montenegro |
Specific Origin | Central and Northern Montenegro |
Milk Type | Cow’s milk |
Milk Treatment | Raw |
Texture | Soft, Elastic, Smooth |
Flavor | Mild Sour |
Aroma | Mild Sour |
Colors | White |
Forms | Unusual form of slices |
Age | Immediate or left for ripening |
Rennet Type | Animal |