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Cheese from Serbia — villages on Mount Zlatar, around Nova Varoš
Raw whole cow milk is set with rennet at 29–35 °C for at least 2 hours, cut, drained in cloths and pressed 4–6 hours into a thin slab. The slab is cut into palm-sized slices that are layered with dry salt in tubs, kept under their own whey and ripened at least 30 days. No starter culture is used.
| Raw whole cow milk from the area | At least 3.2 % milk fat, 3.0 % protein and 8.5 % solids-not-fat[zlatar-elaborat] |
| Liquid rennetabout 1.5–2 ml per litre of milk | [zlatar-elaborat] |
| Salt, layered between the slices | The amount is judged by experience[zlatar-elaborat] |
| Fresh whey from the same day's make, for topping up | Some makers top up with water when they lack whey[zlatar-elaborat] |
| Starter | none; the cheese is made from raw milk without any added culture |
Total time across the recorded steps: 30 days
What changes: Fresh raw milk is strained through a cloth into a pot
Milking is by hand or machine, morning and evening; the milk is filtered through cloth straight away.
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 whole cow milk is set with rennet at 29–35 °C for at least 2 hours, cut, drained in cloths and pressed 4–6 hours into a thin slab. The slab is cut into palm-sized slices that are layered with dry salt in tubs, kept under their own whey and ripened at least 30 days. No starter culture is used. Made in 8 steps over 30 days. The longest step, ripen under whey, takes at least 30 days (Udruženje stočara 'Uvačka reka mleka') and runs at 20–25 °C → 10 °C (Udruženje stočara 'Uvačka reka mleka'). Salt is up to 3 % (Udruženje stočara 'Uvačka reka mleka'). Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis and Lactobacillus plantarum and Lactococcus lactis subsp. lactis, more common in raw milk and one-day-old cheese do most of the fermenting.
| Main step | at least 30 daysReported[zlatar-elaborat] | Ripen under whey |
|---|---|---|
| Temperature | 20–25 °C → 10 °CReported[zlatar-elaborat] | Ripen under whey |
| Salt | up to 3 %Reported[zlatar-elaborat] | Ripen under whey |
| Acidity | pH at least 4.5Reported[zlatar-elaborat] | Ripen under whey |
Zlatar cheese is pressed into a thin slab, cut into slices, layered with dry salt and kept under its own whey. It is made from raw milk with no starter, so the milk's own lactic bacteria ripen it.
Made from raw milk with no starter. The specification calls weekly care of the whey and tubs a key preventive step, and the label says to keep it at +4 to +8 °C. Those steps do not make raw milk safe. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
Made in households on Mount Zlatar. The production area includes the Uvac Special Nature Reserve. Studies in 2007 found no starter is used and proposed native strains as starters for industrial production. A designation of origin was sought by the Uvačka reka mleka breeders' association of Božetići, Nova Varoš.
