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Cheese from Montenegro, Pljevlja municipality
Raw whole cow milk is set with animal rennet at 28–33 °C, cut into 2–4 cm cubes and gathered in cheesecloth to drain under its own weight, then pressed for 4–6 hours. The pressed cake is sliced, layered with salt in a tub and weighted, so its own whey rises and covers the slices. They ripen under that whey at 15–25 °C for at least 15 days. Made in 7 steps over 15 days. The longest step, ripen under whey, takes at least 15 days (Udruženje proizvođača NVO 'Pljevaljski sir' 2017) and runs at 15–25 °C (Udruženje proizvođača NVO 'Pljevaljski sir' 2017). Leuconostoc mesenteroides does most of the fermenting.
| Main step | at least 15 daysSet[me-spec] | Ripen under whey |
|---|---|---|
| Temperature | 15–25 °CSet[me-spec] | Ripen under whey |
| Raw whole cow milk · From healthy local cows; at least 80 % of the yearly feed from the area[me-spec] | |
| Animal rennet · Dosed by the rennet maker's instructions[me-spec] | |
| Salt · Layered between the slices; no other additives allowed[me-spec] | |
| 15–20 % salt in boiled water | Brine · Only to top up when there is not enough fresh whey[me-spec] |
| Starter | none added; only animal rennet and salt are allowed |
Total time across the recorded steps: 15 days
What changes: Starting material: raw whole cow milk, strained through cloth
The milk is strained through a cheesecloth into plastic or enamel vessels right after milking. Output: raw whole cow milk.
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
The slices ripen in their own salted whey, pressed out of the cheese in the tub, rather than in a made-up brine; a brine is added only when the whey runs short. It is made from raw cow milk with nothing but rennet and salt.
Made from raw milk with no starter. The specification limits salt to 4 %, keeps ripening anaerobic under whey and requires storage below 10 °C for no more than 60 days.
Every number is labelled with how it is known. How this atlas is made
The specification says the cheese was once made in special huts (mljekari) and is now made mostly in rooms set aside within the farm household. Pljevaljski sir has long been the name for white brined cheese in Montenegro.
