, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Nanoški sir Cheese
About Nanoški sir Cheese
Nanoški sir is a traditional cheese from the region around Nanos, Slovenia. Made from cow's milk, it has a semi-hard texture and a mild, slightly sweet flavor that becomes more pronounced with aging. Nanoški sir is often enjoyed sliced in sandwiches or as part of a cheese platter.
Key Facts
| Country of Origin | Slovenia |
| Specific Origin | Nanos plateau, Vipava Valley |
| Protection | PDO (2004), PDO (2011) |
| Milk Type | Slovenian Brown cow |
| Milk Treatment | Thermized or partially pasteurized |
| Rind | Smooth, firm, and dry |
| Texture | Hard |
| Flavor | Piquant, slightly nutty |
| Colors | Yellowish to intense yellow |
| Forms | Wheels (3–4 inches high, 13.4 inches in diameter) |
| Age | At least 60 days |
| Rennet Type | Animal |
What is Nanoški sir Cheese?
Nanoški Sir, also known as Nanos Cheese, is a PDO (protected designation of origin) cheese since 2011. The name Nanoški comes from the plateau Nanos in Vipava Valley, southwestern Slovenia. Cheese production in this region dates back to the sixteenth century. Originally made with sheep’s milk, production shifted to cow’s milk, specifically from the Slovenian Brown cow breed, after World War II.
Production
Nanoški Sir is made by thermizing or partially pasteurizing raw milk, heating it to 135–154°F (57–68°C) for at least fifteen seconds. The milk is then partially skimmed, cooled, and left overnight to ripen. After warming to 89–93°F (32–34°C), the milk is inoculated with a thermophilic starter culture and coagulated with rennet. The curd is cut, stirred, and scalded to form pea or corn-sized granules. Once drained, the curds are placed into molds, pressed for a few hours, and then brined for three days. The cheese is ripened at 83–88 percent humidity and 57–61°F (14–16°C) for at least sixty days.
Characteristics
Nanoški Sir is a hard cheese with wheels measuring 3–4 inches (8–10 cm) high, 13.4 inches (34 cm) in diameter, and weighing 17–22 pounds (8–10 kilograms). The rind is smooth, firm, and dry, with a yellow to brick-red color. The interior is yellowish to intense yellow, flexible, and waxy, with a few scattered pea-sized eyes allowed. The cheese has a characteristic piquant and slightly nutty taste, influenced by the microflora of the Vipava Valley and the north wind called vipavska burja. Extended maturation of up to 12 months results in a stronger flavor and harder texture.
History
Cheese production in the Nanos plateau is recorded as early as the sixteenth century. After World War II, sheep breeding and cheesemaking declined, but production was revived in 1986 by Vipava Dairy using cow's milk. Nanoški Sir achieved PDO status in 2011, ensuring its traditional production methods and high quality are maintained.
Serving Suggestions
Nanoški Sir can be enjoyed on its own or used in various dishes such as pasta, salads, and gratins. It pairs well with full-bodied white wines and, when aged, with red wines from the same Karst region. Store the cheese in a cool, dry place or in the refrigerator to maintain its quality.
