Šar cheese

Šar cheese is a delightful hard cheese from the Šar Mountains of Kosovo, crafted by blending sheep and cow milk. This cheese is incredibly versatile—you can toss it in salads, incorporate it into main dishes and pitas, or enjoy it on its own. What sets Šar cheese apart is its salty flavor, making it a tasty treat any time of the day or year.

The craft of making Šar cheese has been handed down through generations. Its popularity soared in the late 19th century, thanks to its unique characteristics. Originally, it was made solely from sheep milk because cows couldn't graze in the highlands where the special grass and herbs essential for the cheese's flavor grew. Over time, cow milk became part of the mix, with dill being a key herb that gives Šar cheese its distinctive aroma and taste. While many still make it by hand, industrial production has also taken off.

Making Šar cheese involves a careful blend of sheep and cow milk, with the fat content varying depending on the milk used. The process has evolved from traditional methods to modern techniques, including pasteurization and industrial production. The cheese is aged, salted, and packed for distribution, with wooden racks and specific types of wood playing a role in shaping its aroma and quality.

There are two main types of Šar cheese: traditional (hard) and soft. Most people prefer the traditional hard type because of its rich flavor and time-honored production method. Similar cheeses include White cheese and Cypriot Halloumi.

In Kosovo, Šar cheese is especially popular in certain regions, with the hard variety being more favored than the soft one. The most popular brand is "Sharri" and people purchase varying amounts each month. Prices vary depending on the type of milk used, with sheep milk Šar cheese usually costing more due to its higher fat content and perceived superior quality.