Vrnjavas
Vrnjavas is a term that refers to a specific type of traditional artisanal cheese originating from the Balkan region, particularly popular in parts of Serbia and Montenegro. This cheese is typically made from sheep's milk, though cow's milk or a blend of both can also be used depending on regional variations and local traditions. The production process involves curdling the milk, often with rennet, and then pressing the curds to remove whey.
Following the pressing stage, the cheese is usually brined, a crucial step that contributes to its characteristic
The appearance of Vrnjavas varies, but it is often described as having a pale yellow to off-white