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Cheese from Croatia, Bjelovar-Bilogora county
Raw cow milk sours on its own at room temperature for 2–3 days, the cream is skimmed, and the curd is warmed, drained and mixed with salt and ground paprika. Hand-shaped pointed cones dry for up to two days and are smoked for up to 3 hours; the finished cheese has a pH of 4.9 or lower.
| Raw whole cow milk, used within 48 hours of milking | [spec-hr] |
| Salt | [spec-hr][eu-sd] |
| Ground red paprika | [spec-hr][eu-sd] |
| Garlic (sometimes) | [spec-hr][eu-sd] |
| Beech or hornbeam wood or sawdust, for smoking | [spec-hr] |
| Starter | spontaneous (the milk sours naturally at room temperature) |
Total time across the recorded steps: 4.7 days – 6.3 days
What changes: Raw whole cow milk is strained into pans
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
Raw cow milk sours on its own at room temperature for 2–3 days, the cream is skimmed, and the curd is warmed, drained and mixed with salt and ground paprika. Hand-shaped pointed cones dry for up to two days and are smoked for up to 3 hours; the finished cheese has a pH of 4.9 or lower. Made in 9 steps over 4.7 days – 6.3 days. The longest step, let the milk sour and curdle at room temperature, takes 2–3 days (Udruga proizvođača sira 'Bjelovarski kvargl'…) and runs at 20–25 °C (Udruga proizvođača sira 'Bjelovarski kvargl'…).
| Main step | 2–3 daysSet[spec-hr] | Let the milk sour and curdle at room temperature |
|---|---|---|
| Temperature | 20–25 °CSet[spec-hr] | Let the milk sour and curdle at room temperature |
Same family as Turoš and Prgica, cones of soured cow curd with paprika, but kvargl alone is smoked (up to 3 hours) and has the most pointed cone. Its drying takes about two days, where Turoš dries for seven.
The milk is raw. The specification sets a finished pH of 4.9 at most and cold storage for up to 15 days. A 2004 survey of 14 samples found enterobacteria, including E. coli, yeasts and moulds among the most common contaminants. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Hazards the sources name: Enterobacteria including Escherichia coli (among the most common contaminants in 14 samples).
Every number is labelled with how it is known. How this atlas is made
The specification cites older records saying that 200 years ago people in the Bjelovar area kept cattle and made cheese. It says small local producers developed the air-drying and smoking so that fresh cow cheese would keep longer. Bjelovar has held a 'Cheese days in the city of cheese' fair since 2006. The name was registered as a PGI in 2020.
