Top 5 Croatian Cow's Milk Cheeses

Sirana Gligora, located in Croatia, specializes in producing artisan cheeses primarily from sheep's milk. The company was founded by Ivan Gligora in 1995 on the island of Pag. They are notably recognized for their flagship cheese, Paški sir, a hard sheep's milk cheese awarded internationally for its quality. Sirana Gligora uses traditional cheese-making techniques integrated with modern technology.Expand

Vesna Loborika is a well-known Istrian family-owned creamery with a long and authentic tradition, located in the small village of Loborika near Pula. Their story began in 1985 in a simple and symbolic way - with the gift of a single goat, which laid the foundation for the first batch of homemade cheese. Over the years, this humble beginning grew into one of the most recognized small dairies in Istria, with products now found throughout Croatia and beyond. Today, Vesna Loborika produces a wide range of dairy products - from fresh and young cow’s cheese to mature and hard cheeses such as Rici and Karig, which have become their signature offerings. These cheeses are distinguished by a careful aging process, rich flavors, and textures that reflect the skill and passion invested in their production. Rici, aged for 12 months, stands out in particular, having received numerous awards for its persistent aroma and balanced taste. Karig, also a mature cheese, is often described as slightly spicier and more rustic. Vesna Loborika is now an example of a successful small-scale producer, built on family dedication, respect for tradition, and a constant pursuit of excellence.Expand

Mljekara Latus is a family-owned dairy located in the heart of Istria, in the town of Žminj, producing high-quality dairy products with passion and dedication for over two decades. Founded in 2001, the dairy grew out of a long-standing family tradition of cheesemaking, inspired by the recipes of grandmother Šantina, and today processes up to 10,000 liters of milk daily. Mljekara Latus offers a wide range of cheeses, including the award-winning aged hard cheese Veli Jože, which matures for up to a year and holds the title of the best cheese in Croatia. Other specialties include Žminjski sir, Latufino with truffles, and Mišadur, along with fresh dairy products such as milk, yogurt, fruit yogurts, whey, and ricotta. All products are made from full-fat, pasteurized, non-homogenized milk, without any artificial flavors, colors, or preservatives, staying true to the natural integrity and traditional values of the Latus family.Expand

Škripavac is a Croatian cheese made from raw cows' milk, characterized by its fresh aroma and a soft, gummy-like texture. The flavors are mild, milky, and slightly sweet. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it. Škripavac is almost always made from the milk of Buša breed of cows - they are well adapted to the Lika region, where the cheese is produced. It's recommended to eat it on its own, with a few slices of homemade bread, although the cheese can also be grilled for a true gourmet experience.Expand

Basa is a unique Croatian cheese that is typically produced from the buša cow breed in the region of Lika, although it can contain sheep's milk as well. This soft cheese has a delicately creamy texture and can also be used as a spread or as an accompaniment to charcuterie products or baked potatoes. Basa is most commonly made by combining varenika (boiled and chilled milk), sour milk, and salt. When the mixture becomes stiff, the whey is drained, and basa is wrapped in a cloth to drain completely. All that is left is to enjoy the delicious flavors and textures of this exceptional Croatian product.Expand

Bjelovarski kvargl is a traditional, handmade Croatian cheese hailing from the Bjelovar-Bilogora County. The cheese is made from drained cow's milk that's mixed with salt, paprika, and sometimes garlic. It's then shaped into pointed cones (more pointed than similar cheese Prgica and Turoš) which are subsequently dried and smoked. The smoking and drying process extends kvargl's shelf life. The texture is dense, firm, and dry. When sliced, a pinkish color with white grains is clearly visible on the cross-section. There is a pronounced aroma of paprika and smoke, while the flavors are mildly acidic and slightly piquant.Expand

Istarska skuta is a Croatian cheese hailing from Istria. This white curd cheese made from full-fat cow's milk or sheep's milk whey is soft, supple, and creamy in texture. The aromas are creamy and the flavors are mild. The sheep's milk version is stronger than cow's milk version, with a recognizable aromatic scent. The sheep's milk version is also somewhat grainier than cow's milk skuta. The cheese can be spread on bread and it's also often used as an accompaniment or an ingredient in various savory and sweet dishes, from appetizers to desserts. When heat treated, istarska skuta keeps its creamy texture. The cheese is also low in fat. When compared with the skuta from the island of Pag, the Istrian variety has a slightly smaller amount of water content and slightly higher amounts of fat in dry matter then Pag curd.Expand

Težački sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterland. It is made from pasteurized cow’s milk. The cheese is very aromatic due to the fact that it ages for at least 4 months in pressed olive skins. It develops an open and supple texture, while the flavors are quite robust. It is recommended to pair this artisan cheese with a glass of Chardonnay (white) or Plavac Mali (red).Expand