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Cheese from Croatia, island of Krk
Krčki sir is a hard, full-fat cheese made on small family farms on the island of Krk from raw ewe milk that is not heat-treated. Studies of farm cheeses measured about 37 % fat, 63 % total solids, 2 % salt and a pH near 5.8; the whey goes on to make albumin cheese. Made in 6 steps over 30 days – 3.3 months. The longest step, salt, takes 3 h – 2.3 months. Salt is up to 2.3 %. Lactic acid bacteria of the raw milk, or of a commercial starter where one is used does most of the fermenting.
| Main step | 3 h – 2.3 monthsReported[manchego-pliego][romano-onaf] | Salt |
|---|---|---|
| Temperature | 28–40 °CReported[manchego-pliego][romano-onaf] | Set the milk with rennet |
| Salt | up to 2.3 %Set[manchego-pliego] | Salt |
| Acidity | pH 4.8–5.8Set[manchego-pliego] | Age |
It is the island cheese of Krk, close in type to Paški sir from Pag, but it has no protected name and no written specification. Each family farm makes it from its own raw ewe milk, so composition and hygiene vary from farm to farm.
| Raw ewe milk · Not heat-treated; milk measured 7.81 % fat and 5.59 % protein on average[prpic2003] |
| Commercial starter culture · Used by some makers; cheeses made with and without it differed in free amino acids after 90 days[radeljevic2013] |
| Starter: rennet; some makers add a commercial starter |
Total time across the recorded steps: 30 days – 3.3 months
What changes: Starter and rennet go into warm ewe milk and it sets to a firm gel
Output: curd.
Microbes at work in this step
the starter begins souring the milk
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
Made from raw ewe milk. In a 2003 study only 55 % of farm samples met the microbial standards then in force, and the authors called for changes to milk and cheese production. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Microbial contamination; only 55 % of farm cheeses analysed were hygienically acceptable under the 1994 Croatian microbial standards.
Every number is labelled with how it is known. How this atlas is made
A 2003 study noted that Krčki sir had last been studied in the middle of the 20th century and set out to describe the farm method as preparation for a protected name.
