Product Overview
Pirot hard cheese is one of the most famous Serbian cheeses that belongs to the group of semi-hard full-fat cheeses of steamed dough. Unlike other cheeses, it is made from raw milk no later than 60 minutes after milking, while in the milk there are antibodies from the blood of the animal, which naturally preserves the freshness and composition of this milk, thus avoiding the use of thermal or chemical treatment of milk. The authentic process of production is in the action of microorganisms that are found in the milk itself, which they get into when feeding animals with grass from the pastures of Stara Planina and its slopes. Different types of grasses have autochthonous microflora, which, in combination with traditional handmade production and a long ripening period, give Pirot hard cheese an original taste and smell, as well as a specific yellow color. The centuries-old way of making and ripening nomads from the old mountain, which was already lost, was applied to the ripening process, and the ripening itself takes place at higher temperatures with the use of natural ventilation, with daily turning for an even distribution of moisture in a period of three or more months, which creates a strong taste and smell, as well as a large decrease in the percentage of water and an increase in dry matter, which also leads to an increase in salinity and noise, which increases with age.
Increased saltiness during ripening has traditionally been used as the sole protective factor of the cheese itself, making it one of the safest cheeses made from raw milk that has not been affected by physical, chemical, or other forms of preservation. With the aging of this cheese, the specifics are increasingly coming to the fore, which provides the end user with an exceptional and unique experience.
It is best to let the Pirot cheese sit for at least 30 minutes at room temperature before use so that the aromatic substances begin to be released. After that, cut it into thin slices that need to be kept in the mouth a little longer when consuming in order to increase the temperature of the cheese and release volatile aromatic substances, which give an exceptional bouquet that you will enjoy with quality wines. It can also be used as a spicy, delicious ingredient on pizzas and pasta.
