podlokami

Podlokami is a term that refers to a specific type of artisanal cheese traditionally produced in the Balkan region, particularly in Serbia and Bosnia and Herzegovina. The name itself, roughly translating to "under the logs," hints at its traditional aging process. Historically, these cheeses were matured in cool, humid cellars, often placed on wooden shelves or directly on the ground, sometimes covered with damp cloths or straw. This environment is crucial for the development of its characteristic rind and flavor profile.

The production of podlokami typically involves raw cow's milk, though sheep or mixed milk varieties can also be found. The milk is curdled, and the resulting curd is then pressed and salted. Aging periods vary, but can extend for several months, allowing the cheese to develop a firm texture and a complex, often pungent aroma. The rind can range in color from pale yellow to a more pronounced orange or reddish-brown, depending on the aging conditions and any added natural colorants.

Podlokami is recognized for its rich, savory taste, which can be sharp or mild depending on the age and specific recipe. It is often enjoyed on its own, perhaps with fresh bread, or incorporated into various regional dishes. Its distinct character makes it a valued part of the culinary heritage of the areas where it is produced.