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Cheese from Croatia, Dalmatia and the islands
Sir u ulju is a semi-hard sheep, goat or cow cheese that is ripened in air for a while and then kept under oil. On Brač and Krk the cheese goes into olive oil after about two months; around Dubrovnik and on Mljet it goes into an olive and sunflower oil blend after only seven days. Under oil it keeps its moisture, breaks down its protein faster and turns softer. Made in 7 steps over 47 days – 3.7 months. The longest step, ripen in air first, takes 7 days – 2 months (Levak S 2025). Lactic starter of the base cheese does most of the fermenting.
| Main step | 7 days – 2 monthsReported[levak2025] | Ripen in air first |
|---|---|---|
| Temperature | 31 °CReported[levak2025] | Set the milk for the base cheese |
| Acidity | pH 5.4–5.5Reported[levak2025] | Dry-salt the wheels |
| Semi-hard sheep, goat or cow cheese · Whole small wheels, or cut into cubes[levak2025][tcn] |
| Olive oil, or a blend of olive and sunflower oil · Enough to fill the container to the brim[levak2025][tcn] |
| Starter: as for the base cheese (the lab version used a mixed freeze-dried culture) |
Total time across the recorded steps: 47 days – 3.7 months
What changes: Starter and rennet set the warm milk into a curd for a semi-hard cheese
Output: rennet curd.
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
It is a way of keeping and ripening cheese, not a separate make. Any semi-hard cheese can be used; what matters is when it goes under oil and which oil is used, which change its texture.
The cheese is covered completely with oil so that air is shut out. No safety limits for cheese under oil were found in the sources used here.
Every number is labelled with how it is known. How this atlas is made
Keeping cheese of small ruminants in oil is an old Mediterranean way to use a seasonal milk supply and avoid waste. The habit is tied to Dalmatia and its islands.
