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 salty flavor and helps in its preservation. Vrnjavas can be aged for varying periods, from a few weeks to several months, during which time it develops a firmer texture and a more pronounced taste. Younger Vrnjavas tends to be softer and milder, while aged versions become harder, sharper, and more crumbly.

The appearance of Vrnjavas varies, but it is often described as having a pale yellow to off-white color. Its texture can range from semi-hard to hard. The flavor profile is typically savory and salty, with a distinct milky aroma. It is commonly consumed as a table cheese, often served with bread, olives, or as an accompaniment to local cured meats and other traditional dishes. Vrnjavas is also sometimes used in cooking, grated into dishes or melted into sauces, adding a rich, cheesy depth. Its production is often a family or community affair, passed down through generations.