Sombor Cheese

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#152 of 375 cheese types

Sombor cheese, from the town of Sombor in Serbia, is a semi-hard cheese made from cow's milk. It has a smooth texture and a mild, slightly tangy flavor, making it a versatile cheese for both direct consumption and culinary use in dishes like sandwiches and salads.

What is Sombor Cheese?

Sombor cheese is a unique product from the northern part of Serbia, around the city of Sombor. Known for its nutty flavor and distinctive mushroom shape, the earliest historical reference to Sombor cheese dates back to 1748. Today, it is still produced by a few small craft manufacturers, often using cow’s milk.

Production Process

The production of Sombor cheese involves two unique steps: adding water to the milk (15–20 percent of the total volume) and washing the cheese curd to prevent intense acid development. The cheese curds are typically dry-salted and placed into special wooden molds called kačica for ripening. During the pressing process, the molds are turned upside down, and the next day, the curd mass is mounded above the mold’s upper edge, forming a mushroom-like shape.

Ripening and Characteristics

The cheese is wrapped in cloth and left to ripen for one month at temperatures between 59–68°F (15–20°C) with 80 percent relative humidity. The ripening process gives the cheese its unique properties: the upper parts develop a strong skin, yellow color, and semihard texture, while the lower parts remain white, soft, and higher in acidity, similar to brined cheeses. The flavor profile is influenced by complex biochemical changes during ripening, largely due to the activity of local microflora.

Modern Production

Originally made from ewe’s milk, Sombor cheese is now often produced from cow’s milk. Modern production methods involve pasteurizing cow’s milk with a fat content of 4.1%, then adding water, yogurt starter, and calcium chloride before setting the mixture at 30-32°C for 50 minutes. The curd is pressed, sliced, and soaked in water at 26-28°C for about 75 minutes. The slices are then placed into wooden containers for formation and ripening.

Geographical Indication

Sombor cheese is protected by an appellation of origin, ensuring its production is tied to specific traditional methods and the region of origin. The cheese is produced in wooden buckets, with part of the cheese remaining inside the bucket and part forming a mushroom-like shape outside. It has a bright gold or white color, a mild lactic acid aroma, and a pleasant nutty taste.

Sombor cheese remains a cherished product, celebrated for its distinctive taste and traditional production methods that have been preserved for centuries.

Key Facts About Sombor Cheese

Country of Origin Serbia
Specific Origin Northern part, around Sombor
Milk Type Originally sheep’s milk, now cow’s milk
Milk Treatment Raw
Rind Strong skin
Texture Upper: semihard; Lower: soft
Flavor Unique nutty
Colors Upper: yellow; Lower: white
Forms Mushroom shape, wrapped in cloth
Age 1 month