Sir iz mišine

Sir iz mišine, a traditional cheese from central Dalmatia in Croatia, is a well-regarded regional specialty. Its origins trace back to the Illyrians and Thracians, who used sheep milk and stored the cheese in lamb skins due to a shortage of wood for packaging. This practice gave the cheese its name, which translates to "cheese in a sack."

Production Process

This cheese is crafted from sheep’s milk. The process begins with cooling the evening milk and mixing it with morning milk. A commercial liquid microbial coagulant is added, and the milk is heated to between 89.6 and 98.6°F (32–37°C). Once the milk coagulates, the curd is cut into small pieces and stirred, then heated further to 93.2–104°F (34–40°C). The curd is cooked for 20 to 30 minutes before the whey is drained. The curd is then shaped, drained through a cloth, cut into pieces, salted, and placed into a lamb skin sack. The cheese matures in this sack for sixty days at a controlled temperature and humidity.

Preparation of the Lamb Skin

Preparing the lamb skin involves careful removal and cleaning to avoid tearing. The skin is cleaned with water, sun-dried, and smoked. Before use, the skin is soaked in whey or hot water. All openings are sealed except the neck, which is used to fill the skin with curd.

Characteristics and Flavor

The unique maturation process within the lamb skin sack results in significant lipolysis, which contributes to the cheese's distinct texture and flavor. The cheese develops a unique aroma and is enjoyed locally both as an appetizer and in various dishes. It can be grilled or paired with meats and robust vegetables.

Historical Significance

Since 1996, Sir iz mišine has been protected by a PDO designation. The traditional methods of making this cheese have been preserved through generations, maintaining its cultural and historical importance in the region.