Top 3 Croatian Fresh Cheeses

Paška skuta is a traditional ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the famous and award-winning Paški sir. The curd is separated and drained, usually overnight, and the result is a soft and fresh cheese with a unique mild and gentle flavor coming from the milk of the indigenous Pag sheep (Paška ovca). This fresh skuta is low in fat and it's full of healthy Omega-3, protein, calcium, and zinc. The cheese is very versatile and it's recommended to use it in cheese cakes or flavor it with orange liqueur and serve it with fresh fruit. Paška skuta is especially good for liver regeneration, and on the island of Pag, while the strong bura wind blew over the landscape, people would often begin their day with a cup of black coffee with pieces of skuta placed inside of it.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

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