Cheese of Moslavina is a traditional Croatian cheese originating from the Moslavina region. It is a semi-hard, full-fat cheese made exclusively from cow’s milk. This cheese holds a Protected Designation of Origin status, ensuring its production follows strict geographical and methodological guidelines.
The cheese is characterized by its cylindrical shape and a natural rind that develops during ripening. Its weight typically ranges from one to three kilograms per wheel. This designation protects the traditional knowledge and authentic production methods unique to this specific Croatian territory.
Production begins with raw or pasteurized cow’s milk from local breeds. The milk is heated and coagulated using natural rennet at a temperature around 32°C. After coagulation, the curd is cut, stirred, and pressed into molds to form its distinctive shape.
The pressed cheeses are then dry-salted or brined for several days. They undergo a ripening period of at least two months in controlled conditions. During this time, the cheeses are regularly turned and brushed to develop their characteristic rind and flavor profile.
Cheese of Moslavina presents a pale yellow to golden interior with a firm yet elastic texture. The aroma is clean and mildly acidic with subtle milky and buttery notes. Small, irregular eyes are typically distributed throughout the paste.
Its flavor is mild and slightly salty with a pleasant dairy tang. As it ages, the flavor intensifies, developing more pronounced savory and nutty characteristics. The aftertaste is clean and persistent without any bitterness.
This versatile cheese is commonly served as a table cheese, enjoyed alone or with bread. It pairs well with light-bodied white wines and fruit preserves. Its excellent melting properties make it suitable for cooked dishes and baked preparations.
In traditional Croatian cuisine, it is often grated over pasta or used in savory pies. The cheese maintains its structure when heated, making it ideal for grilling or frying. It complements both sweet and savory accompaniments in cheese boards.
Moslavina cheese production is concentrated in the continental part of central Croatia. The specific microclimate and pasturelands of the Moslavina region contribute to the milk’s unique qualities. This geographical indication protects the cheese’s authenticity and traditional production methods.
Local dairy farms maintain herds of autochthonous cattle breeds that graze on regional flora. The cheese represents an important economic and cultural heritage for the Moslavina area. Its production follows centuries-old techniques passed down through generations of cheesemakers.
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