Serbian cheeses
There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. The Pule cheese has gained much notoriety since 2000s as it became the most expensive cheese in the world.
Types
- Cer cheese, made from goat milk, produced in the Cer mountain region
- Homolje cheese, white brined cheese, from cow, goat or sheep milk, produced in the Homolje valley and mountains
- Krivi Vir caciocavallo, yellow hard cheese, from sheep, cow and goat milk, produced in the Zaječar region, named after Krivi Vir
- Mokrin cheese, white brined cheese, named after Mokrin
- Pirot caciocavallo, hard cheese, produced in the Pirot region
- Pule cheese, smoked cheese, made from donkey milk, produced in Zasavica, world's most expensive cheese
- Šar cheese, hard cheese, produced in Gora, Opolje and Štrpce, named after Šar Mountains
- Sjenica cheese, white brined cheese, from sheep milk, produced in the Pešter plateau, named after Sjenica, nominated for Intangible Cultural Heritage
- Svrljig cheese, white brined cheese, cow milk, produced in the Nišava valley, named after Svrljig
- Svrljig caciocavallo, yellow hard cheese, from cow milk
- Zlatar cheese, white brined cheese, cow milk, produced in the Pešter plateau, named after Zlatar