Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia
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Natasha Mateva, Vesna Levkov, Sonja Srbinovska, Dushica Santa, Sandra Mojsova and Erhan Sulejmani
Traditional cheeses are specific products of the Republic of North
Macedonia, mainly produced in small-scale farms or farm houses located in high
mountains and rural areas. Some of the best-known cheese types are produced in
almost all regions in North Macedonia: kashkaval, white brined cheese and beaten
cheese (“bieno sirenje”). These types of cheese can also be found in other Balkan
countries, only with different tastes and properties. Kashkaval is a type of hard yellow
cheese with a natural rind and it belongs to the Pasta filata cheese group. Traditionally,
it is made from sheep milk. White brined cheese is the most commonly consumed type
of cheese that can be produced from sheep, cow and goat milk. Beaten cheese is a type
of yellow hard cheese and the scalding procedure is a crucial step in its production. The
great diversity in the manufacturing procedures results with variations in the physical,
chemical and microbiological composition, as well as with variations in the proteolysis,
the texture, and volatiles. In this chapter, the properties of cheese, the cheese-making
technology and the artisan culture of the traditional cheese varieties in the Republic of
North Macedonia are discussed.
Beaten cheese (“bieno sirenje”), Kashkaval cheese, Proteolysis,
Volatiles, White brined cheese.
Faculty of Food Technology and Nutrition, University of Tetova, Tetovo, Republic of North Macedonia.