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Pljevlja Cheese
Milica Buha, CC BY-SA 4.0, via Wikimedia Commons
About Pljevlja Cheese
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
Key Facts
| Country of Origin | Montenegro |
| Specific Origin | Northern Montenegro, Municipality of Pljevlja |
| Milk Type | Sheep’s milk, cow’s milk, mixed |
| Texture | Soft to semihard |
| Colors | White |
| Forms | Slices stacked in wooden tubs |
| Age | 4 to 8 weeks |
| Rennet Type | Traditional, industrial |
What is Pljevlja Cheese?
Pljevlja cheese, the most popular and widely produced Montenegrin traditional cheese, is a white, brined, soft to semihard, fatty cheese. Traditionally made from sheep’s milk, it is increasingly produced from cow’s milk or a mixture of both. The production area is in northern Montenegro, specifically in the municipality of Pljevlja. Historical records indicate that Pljevlja cheese was a significant trade item between this region, Dubrovnik, and the Venetian Republic.
Production
Most Pljevlja cheese is produced in households, with some production in three small-scale dairy plants. After milking, the milk is filtered through a cheesecloth, and rennet is added at 82–90°F (28–32°C). Traditionally, domestic rennet from the stomachs of young ruminant animals was used, but now industrial liquid rennet is common. Coagulation takes about sixty minutes. The curd is then cut into three-quarter-inch (2-centimeter) cubes, stirred, and possibly cut further. This process takes ten to twenty-five minutes.
The curd is collected into a cheesecloth and hung for whey separation by self-pressing for twenty-five to thirty minutes. It is then placed on a table and pressed with a circular wooden plank, loaded with stones for final whey separation. After six hours, the cheese is cut into slices that fit the wooden tubs used for ripening. The slices are salted and immersed in brine for four to eight weeks. Periodically, the brine surface is cleaned or replaced if necessary.
Characteristics
Pljevlja cheese is white with a strong flavor and creamy texture, resulting from the maturation process in special wooden barrel-like containers. The cheese matures for at least three weeks to achieve its characteristic flavor and texture. It is traditionally produced from raw cow’s milk and is a staple of many Montenegrin meals.
Geographic Origin
There is an ongoing procedure for the protection of the geographic origin of Pljevlja cheese. This recognition would further emphasize the importance and unique characteristics of this traditional Montenegrin cheese.
Cultural Significance
Pljevlja cheese is celebrated annually at the Dani Pljevaljskog Sira (Day of Pljevlja Cheese) event, where numerous producers from the Pljevlja region present their cheeses. This event highlights the cultural and culinary significance of Pljevlja cheese in Montenegro.
