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Njeguški Cheese
About Njeguški Cheese
Njeguški sir is a traditional cheese from Njeguši, Montenegro, made from a mix of cow's and sheep's milk. It is aged in a mixture of oil and ash, which gives it a distinctive smoky flavor and a firm texture. Njeguški sir is often used in regional dishes or served with prosciutto.
Key Facts
| Country of Origin | Montenegro |
| Specific Origin | Njeguški, Lovćen mountains |
| Milk Type | Sheep's milk |
| Fat Content | Full-fat |
| Rind | Golden-yellow crust |
| Texture | Hard |
| Flavor | Slightly sour-milky, moderately salty |
| Aroma | Slightly sour-milky, moderately salty |
| Colors | Golden-yellow |
| Forms | Low cylindrical shape |
| Age | 4 weeks minimum, 90-150 days for olive oil matured |
What is Njeguški Cheese?
Njeguški sir, or Njeguški cheese, is a full-fat hard cheese from Montenegro. It comes from the Lovćen mountains and the Adriatic Sea coastline. The village of Njeguški is the center of production. The area's mountain and Mediterranean climates shape the herbal composition of pastures, milk quality, and ripening conditions. These factors give the cheese its unique piquancy.
Historical Background
During the Roman Empire, Rome received a cheese called Caseus doclestes, believed to be an ancestor of Njeguški cheese. In 1841, Heinrich Stieglitz praised the cheese he tasted in Njeguški in his travelogue.
Production Process
Traditionally, Njeguški cheese is made from sheep’s milk. Fresh milk is heated to 90–95°F (32–35°C) and rennet is added. Coagulation takes 45–60 minutes. The curd is then cut to the size of walnuts and later to corn grain size. It forms in heated whey up to 113°F (45°C) until it becomes globular, a process lasting 15–20 minutes.
The curd is placed in cheesecloth, then in a mold, and pressed with a wooden plank and stone. After 24 hours, the cheese is salted and placed in a wooden box for two days. It is salted two to three times before ripening on wooden shelves for at least four weeks.
Ripened Njeguški cheese can be exposed to smoke or matured in olive oil for 90 to 150 days. This enhances its piquant taste. The final product is a low cylindrical shape, weighing 2 to 7 pounds (1–3 kilograms). It has a golden-yellow crust, a closed structure with a few eyes, and a slightly sour-milky and salty aroma.
Characteristics
The finished Njeguški cheese has a golden-yellow crust and a milky-sour, salty flavor. It is compact with a closed structure and a few scattered eyes. The cheese has a pleasant, slightly sour-milky, and moderately salty aroma.
Geographic and Cultural Significance
Njeguški cheese is a key part of Montenegrin heritage. The region's unique environment supports agriculture and livestock farming. Traditional stone houses and dry stack stone walls are common. Njeguški cheese has been sold in markets like Kotor, Dalmatia, Trieste, Venice, Marseille, and Malta.
Njeguški, in Lovćen National Park, is the birthplace of the Petrović dynasty, which ruled Montenegro from 1696 to 1918. The village features traditional stone houses and the birth house of Petar II Petrović Njegoš, a renowned poet and ruler.
Traditional Methods
Njeguški sir is made using traditional methods that have changed little over a century. The cheese is aged in specific conditions, contributing to its unique flavor and texture. The wooden pot, called “kaca,” where the cheese is kept, adds to its distinctive taste and aroma.
