The story of cheese

Legend has it that our ancestors enjoyed various types of cheese as far back as 7000 or even 8000 years ago. The earliest written records of cheese were found in the cradle of civilization—the Fertile Crescent, located between the rivers Euphrates and Tigris. Cheese represents one of the clever ways humans discovered to preserve food over longer periods.

An increasing number of consumers today prefer cheeses made in small batches using traditional methods. These cheeses tend to offer a richer variety of flavors, aromas, and textures compared to those produced industrially. Known as authentic or artisanal cheeses, they are typically crafted on family farms and reflect the natural beauty and charm of the environment in which they were made. Behind every cheese lies a unique green pasture and local climate. Among the wide range of cheeses, local and traditional varieties stand out—preserved thanks to the passion and perseverance of cheesemakers in Karlovac County.

Cooked Cheese

Cooked cheese is usually formed into a wheel weighing between 1.2 and 1.5 kilograms. It ranges in color from light yellow to deep yellow, or even brown if smoked. It is produced by heating milk to the boiling point and adding acetic acid. The cheese is then pressed under high pressure, drained, dried, and often smoked. It is made in nearly every household that produces milk.

This cheese does not undergo aging and can be consumed immediately after being removed from the mold. It is known for its mild, milky-sweet flavor, and if smoked, it also takes on the flavor and aroma of smoke. Although some cheese aficionados might call it “plain,” it has loyal fans who gladly purchase it at roadside stands. The heat treatment of the milk during its production offers microbiological safety for consumers. In recent times, a variety of cooked cheeses with added spices or blends of spices are available, offering cheeses in different colors and exciting flavors.

Škripavac Cheese

Škripavac cheese is an authentic full-fat soft Croatian cheese produced on family farms in the regions of Lika, Gorski Kotar, and Kordun. It has a cylindrical shape, although historical accounts describe earlier versions that were round or even square. The cheese weighs around 1.2 kilograms, with a diameter of approximately 15 cm and a height between 4 and 7 cm. The rind is white or milky in color.

When cut, small holes can be seen—formed from whey retention during pressing. The flavor is mildly sweet and moderately salty. When pressed between the fingers, the cheese appears to “breathe” and squeaks while eating, which is how it got its name (škripavac means "squeaky"). The cheese is made from freshly milked and strained milk, usually from the morning or evening milking, and is typically processed immediately or after brief fermentation at room temperature.

Tounj Cheese

Tounj cheese is a traditional cheese produced in a limited area of the central mountainous region of Croatia. It is named after the village of Tounj, where its production has survived to this day. This farmstead cheese is made from fresh milk, is semi-hard, full-fat, and smoked.

Tounj cheese has a round, slightly conical shape with a flat base. It has no rind, just a golden-brown outer layer. When properly smoked and aged, it has a pleasant aroma and flavor. The cheese can be eaten with its outer layer, which may be smooth or rough, depending on the length of the smoking process, and varies in shades of brown. On the bottom, two lighter parallel lines are often visible—marks left by the grate on which the cheese was placed during smoking.