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Cheese from Western Balkans, especially the mountain villages of Serbia and Bosnia and Herzegovina
Beli sir ("white cheese") is the everyday white brined cheese of Serbia and its neighbours. In mountain households raw milk is renneted straight after milking, the curd is drained in a cloth, dry-salted and packed in layers in a wooden vat, then covered with a brine of whey and salted water to ripen for one to two months. Made in 5 steps over 30 days – 2 months. The longest step, ripen under brine, takes 30 days – 2 months (Ledina T 2024) and runs at 14–16 °C (Ledina T 2024). Salt is 12 % (Miocinovic J 2022). Native lactic acid bacteria of the raw milk; in ripened cheese mainly Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactiplantibacillus paraplantarum and Levilactobacillus brevis, with leuconostocs and enterococci does most of the fermenting.
| Main step | 30 days – 2 monthsReported[ledina2024] | Ripen under brine |
|---|---|---|
| Temperature | 14–16 °CReported[ledina2024] | Ripen under brine |
| Salt | 12 %Reported[miocinovic2022] | Ripen under brine |
| Raw milk, straight from milking · Cow, sheep or goat; not chilled; no commercial starter in household cheese[ledina2024][miocinovic2022] |
| Rennet[ledina2024] |
| Salt · Dry salt on the curd, then a brine of whey and salted water[ledina2024] |
| Starter: none in household cheese; dairies add a starter culture |
Total time across the recorded steps: 30 days – 2 months
What changes: Rennet goes into milk still warm from the animal, which sets within an hour
Rennet goes into raw, unchilled milk right after milking. Dairies pasteurise the milk at 72 °C for 20 s, cool it to 32 ± 1 °C and add a starter before the rennet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Beli sir is a family of home and dairy cheeses rather than one protected recipe; regional types such as Sjenica and Homolje cheese have their own geographical-indication rules. Village makers rennet the milk warm from milking with no starter and brine the curd with a mix of whey and salted water in wooden vats.
Village beli sir is made from raw, unchilled milk with no starter, and no safety limits are set for it. Its main barriers are salt (55–90 g per litre of moisture is usual for the group) and the early drop in pH during ripening; dairies pasteurise the milk.
Every number is labelled with how it is known. How this atlas is made
