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Cheese from Montenegro, Njeguši village on Mount Lovćen and the area around it
Njeguški sir is a full-fat cheese from the village of Njeguši on Mount Lovćen, made from raw sheep milk set with lamb rennet, pressed under a stone and dry-salted in a wooden chest. It ripens about a month on wooden shelves in stone cellars, and can then be smoked or kept under oil. Today many makers mix in cow or goat milk. Made in 8 steps over 33 days. The longest step, ripen on wooden shelves in a stone cellar, takes 30 days (Cardinali F. et al. 2024). Salt is 0.7–1.8 % (Cardinali F. et al. 2024). Lactococcus lactis and Streptococcus thermophilus do most of the fermenting.
| Main step | 30 daysReported[cardinali2024] | Ripen on wooden shelves in a stone cellar |
|---|---|---|
| Temperature | 35 °CReported[cardinali2024] | Filter and warm the raw milk |
| Salt | 0.7–1.8 %Measured[cardinali2024] | Ripen on wooden shelves in a stone cellar |
| Acidity | pH 4.4–4.8Measured[cardinali2024] | Ripen on wooden shelves in a stone cellar |
| Raw sheep milk · The original milk; cow and goat milk, or mixes, are now often used[mirecki2015] | |
| 70 % sheep milk, 30 % cow milk | Mixed milk · The mix used by all three producers in the 2024 study[cardinali2024] |
| Natural lamb rennet · From a lamb's stomach[cardinali2024] | |
| Sea salt · Rubbed on dry, 2–3 times a day for 2 days[cardinali2024] | |
| No starter culture · The cheese ferments with the milk's own microbes[cardinali2024] | |
| Starter | spontaneous (raw-milk flora); lamb rennet |
Total time across the recorded steps: 33 days
What changes: The cooled raw sheep milk is strained through cloth and warmed
The cooled raw milk is filtered through cheesecloth before warming.
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
Unlike most Balkan white cheeses it is not kept in brine. It is pressed under a stone, dry-salted in a wooden chest and ripened dry on shelves. Some cheeses then go under oil or into smoke.
Made from raw milk. Cheeses from three producers had pH 4.38–4.80; Listeria monocytogenes, Salmonella and staphylococcal enterotoxins were not found, but E. coli and other Enterobacteriaceae counts were relatively high and biogenic amines varied. The study authors call for better hygiene in making.
Hazards the sources name: Escherichia coli and other Enterobacteriaceae, at relatively high counts; Opportunistic pathogenic yeasts Magnusiomyces capitatus and Wickerhamiella pararugosa.
Every number is labelled with how it is known. How this atlas is made
Written traces of the cheese go back to the 16th century, according to a 2025 article. Some authors suggest the Roman Caseus Doclestes from ancient Doclea was a forerunner. A 2008 MSc thesis studied how its origin could be protected.
