{"id":3759,"date":"2026-07-25T12:44:20","date_gmt":"2026-07-25T12:44:20","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/cetinski-sir-croate\/"},"modified":"2026-07-25T12:44:20","modified_gmt":"2026-07-25T12:44:20","slug":"cetinski-sir-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/cetinski-sir-croate\/","title":{"rendered":"Cetinski sir croate"},"content":{"rendered":"\n<style>\n#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;--gj-night:#22302d;--gj-night-deep:#17211f;--gj-line:rgba(34,48,45,.12);--gj-line-strong:rgba(34,48,45,.2);--gj-radius-sm:12px;--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow-sm:0 10px 30px rgba(34,48,45,.07);--gj-shadow-md:0 24px 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.gj-hero{display:none}#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-facts,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-grid,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-grid,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row>div,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-pull,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail *,#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close *{color:#111!important}#recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\" lang=\"fr\" aria-labelledby=\"recipe-title-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">\n<header class=\"gj-masthead\">\n<p class=\"gj-eyebrow\">R\u00e9gion de Cetina \u00b7 Fromage press\u00e9 \u00b7 Affinage maison<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\"><span class=\"gj-title-main\"><b>Cetinski sir<\/b> au lait de vache press\u00e9<\/span> <span class=\"gj-title-accent gj-serif\">affin\u00e9 en petite meule ferme<\/span><\/h2>\n<p class=\"gj-sub\">Une petite meule de lait de vache est coagul\u00e9e, d\u00e9coup\u00e9e, chauff\u00e9e, press\u00e9e et sal\u00e9e avant un affinage court qui produit une p\u00e2te ferme et claire.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales sur la recette\"><li>Cat\u00e9gorie : <strong>Entr\u00e9e froide<\/strong><\/li><li>Cuisine : <strong>Croate, r\u00e9gion de Cetina<\/strong><\/li><li>M\u00e9thode : <strong>Coagulation, pressage et affinage<\/strong><\/li><li>Difficult\u00e9 : <strong>Avanc\u00e9e<\/strong><\/li><\/ul>\n<\/header>\n<dl class=\"gj-facts\" aria-label=\"Dur\u00e9es, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>1 meule, env. 1,2 kg<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>1 h<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>21 jours<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>21 j 1 h 45<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 330 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cetinski-Sir-\u2014-Traditional-Cheese-of-the-Cetina-Region-3.webp\" alt=\"Meule de Cetinski sir avec quartier d\u00e9coup\u00e9, tranches, pain rustique et petit ramequin sur une table en bois\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La p\u00e2te claire reste compacte avec quelques petites ouvertures irr\u00e9guli\u00e8res, signe d\u2019un pressage soigneux et d\u2019un affinage court.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">Une petite meule, une hygi\u00e8ne stricte et un affinage mesur\u00e9<\/h3><\/div><div class=\"gj-intro-grid\">\n<div class=\"gj-copy-col\">\n<p class=\"gj-dropcap\">Cetinski sir d\u00e9signe un fromage associ\u00e9 \u00e0 la r\u00e9gion de la Cetina, dans l\u2019arri\u00e8re-pays dalmate. Les pratiques domestiques peuvent varier selon le lait disponible, la saison et la dur\u00e9e de garde. La m\u00e9thode propos\u00e9e ici ne pr\u00e9tend pas reproduire une sp\u00e9cification prot\u00e9g\u00e9e ni une recette unique. Elle offre une interpr\u00e9tation prudente d\u2019une petite meule au lait de vache, \u00e0 p\u00e2te press\u00e9e, pens\u00e9e pour une cuisine \u00e9quip\u00e9e d\u2019un contr\u00f4le fiable de la temp\u00e9rature et de l\u2019humidit\u00e9. Le r\u00e9sultat attendu est ferme, jaune tr\u00e8s p\u00e2le, facile \u00e0 trancher et marqu\u00e9 par une saveur lact\u00e9e, l\u00e9g\u00e8rement acidul\u00e9e et sal\u00e9e.<\/p>\n<blockquote class=\"gj-pull\">Le lait, le mat\u00e9riel et la cave d\u2019affinage doivent rester sous contr\u00f4le ; la pr\u00e9cision sanitaire compte autant que la texture finale.<\/blockquote>\n<p>Le lait doit \u00eatre pasteuris\u00e9 mais non UHT. Le traitement UHT modifie les prot\u00e9ines et donne souvent un caill\u00e9 fragile. Tout le mat\u00e9riel en contact avec le lait, le caill\u00e9 ou le fromage est lav\u00e9 puis d\u00e9sinfect\u00e9. Le lait chauffe doucement \u00e0 32 \u00b0C, re\u00e7oit une petite quantit\u00e9 de ferment thermophile, puis repose afin que l\u2019acidification commence. Le chlorure de calcium restaure la fermet\u00e9 du caill\u00e9 dans un lait pasteuris\u00e9. La pr\u00e9sure, dilu\u00e9e dans de l\u2019eau non chlor\u00e9e, est vers\u00e9e en remuant du bas vers le haut pendant moins d\u2019une minute.<\/p>\n<p>Apr\u00e8s environ quarante-cinq minutes, le caill\u00e9 doit pr\u00e9senter une cassure nette. Il est d\u00e9coup\u00e9 en cubes d\u2019un centim\u00e8tre, puis laiss\u00e9 cinq minutes pour que les bords se raffermissent. Le brassage commence avec beaucoup de douceur. La temp\u00e9rature monte ensuite progressivement jusqu\u2019\u00e0 39 \u00b0C sur une vingtaine de minutes. Ce chauffage expulse une partie du petit-lait et pr\u00e9pare une p\u00e2te plus serr\u00e9e. Un mouvement brutal \u00e9craserait les grains et ferait perdre du rendement. \u00c0 la fin, les grains ressemblent \u00e0 de petites noisettes souples et se ressoudent lorsqu\u2019ils sont press\u00e9s dans la main.<\/p>\n<\/div>\n<div class=\"gj-copy-col\">\n<p>Le caill\u00e9 \u00e9goutt\u00e9 passe dans un moule garni d\u2019une toile. Le pressage augmente par paliers : un poids l\u00e9ger ferme la surface, puis une charge plus forte chasse le petit-lait sans former de fissures. La meule est retourn\u00e9e plusieurs fois afin de rester r\u00e9guli\u00e8re. Apr\u00e8s huit heures, elle est sal\u00e9e \u00e0 sec sur toutes ses faces en deux applications. Le sel p\u00e9n\u00e8tre lentement, raffermit la cro\u00fbte et aide \u00e0 contr\u00f4ler la flore de surface. La meule s\u00e8che ensuite sur une grille pendant quarante-huit heures, jusqu\u2019\u00e0 ce que sa surface soit mate et non collante.<\/p>\n<p>L\u2019affinage court se d\u00e9roule id\u00e9alement \u00e0 10\u201312 \u00b0C et 80\u201385 % d\u2019humidit\u00e9 relative. La meule est retourn\u00e9e chaque jour la premi\u00e8re semaine, puis tous les deux jours. Une fine flore blanche peut \u00eatre essuy\u00e9e avec un linge propre l\u00e9g\u00e8rement sal\u00e9. Une coloration rose, noire ou orange vive, une odeur putride, un gonflement anormal ou une surface visqueuse demandent de jeter le fromage. Un r\u00e9frig\u00e9rateur domestique seul est souvent trop sec ; une bo\u00eete d\u2019affinage propre, entrouverte et \u00e9quip\u00e9e d\u2019un hygrom\u00e8tre donne un environnement plus stable.<\/p>\n<p>Apr\u00e8s vingt et un jours, la meule peut \u00eatre coup\u00e9e. Le couteau doit r\u00e9v\u00e9ler une p\u00e2te compacte, non coulante, avec peu d\u2019ouvertures. Le fromage se sert \u00e0 temp\u00e9rature ambiante apr\u00e8s trente minutes hors du froid. Du pain rustique, quelques olives ou des l\u00e9gumes marin\u00e9s suffisent. La recette compte le rendement \u00e0 environ 1,2 kg, mais la teneur en eau du lait et la force du pressage peuvent modifier ce poids. Les valeurs nutritionnelles restent donc approximatives et sont donn\u00e9es pour une tranche de 100 g, taille pratique pour comparer les portions.<\/p>\n<\/div>\n<\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du lait chaud \u00e0 la meule pr\u00eate \u00e0 couper<\/p><h3 id=\"recipe-timeline-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">Rythme de fabrication<\/h3><\/div><p class=\"gj-rail-total\">Actif : 1 h 45 \u00b7 Affinage : 21 jours<\/p><\/div><ol class=\"gj-rail-track\">\n<li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>D\u00e9sinfecter, chauffer le lait et ajouter ferment et pr\u00e9sure.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT1H\">1:00<\/time><span>D\u00e9couper le caill\u00e9, le chauffer et l\u2019\u00e9goutter.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT1H45M\">1:45<\/time><span>Mettre sous presse, puis saler et s\u00e9cher la meule.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"P21D\">21 jours<\/time><span>Contr\u00f4ler l\u2019affinage, couper et v\u00e9rifier la p\u00e2te.<\/span><\/li>\n<\/ol><p class=\"gj-rail-sum\"><strong>Recette en bref.<\/strong> Le lait pasteuris\u00e9 non UHT est chauff\u00e9 \u00e0 32 \u00b0C, ensemenc\u00e9, enrichi en chlorure de calcium puis coagul\u00e9 \u00e0 la pr\u00e9sure. Le caill\u00e9 ferme est coup\u00e9, brass\u00e9 et port\u00e9 lentement \u00e0 39 \u00b0C. Apr\u00e8s \u00e9gouttage, il passe dans un moule et subit un pressage progressif de huit heures. La meule est sal\u00e9e \u00e0 sec, s\u00e9ch\u00e9e deux jours puis affin\u00e9e vingt et un jours \u00e0 10\u201312 \u00b0C dans une humidit\u00e9 contr\u00f4l\u00e9e. Elle est retourn\u00e9e r\u00e9guli\u00e8rement et surveill\u00e9e pour \u00e9carter toute coloration ou odeur anormale. La p\u00e2te finale doit \u00eatre ferme, claire et facilement tranchable.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-fr-cetinski-sir-traditional-cheese-of-the-cetina-region-pour-une-petite-meule\"><h4 id=\"recipe-ing-fr-cetinski-sir-traditional-cheese-of-the-cetina-region-pour-une-petite-meule\">Pour une petite meule<\/h4><ul>\n<li><strong>8 l de lait entier pasteuris\u00e9 non UHT<\/strong><\/li>\n<li><strong>0,5 g de ferment thermophile<\/strong><\/li>\n<li><strong>2 ml de chlorure de calcium liquide<\/strong><em>Dilu\u00e9 dans 30 ml d\u2019eau non chlor\u00e9e.<\/em><\/li>\n<li><strong>2,5 ml de pr\u00e9sure liquide<\/strong><em>Dilu\u00e9e dans 30 ml d\u2019eau non chlor\u00e9e.<\/em><\/li>\n<li><strong>30 g de sel fin non iod\u00e9<\/strong><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"gj-ing-col\">\n<aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et pr\u00e9cautions.<\/strong> Le fromage contient du lait. La pr\u00e9sure choisie peut \u00eatre animale ou microbienne ; son origine doit \u00eatre contr\u00f4l\u00e9e lorsque le r\u00e9gime alimentaire l\u2019exige.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Coagulation et travail du caill\u00e9<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">D\u00e9sinfectez le mat\u00e9riel<\/p><p class=\"gj-step-x\">Nettoyez et d\u00e9sinfectez marmite, thermom\u00e8tre, couteau, louche, toile, moule et grille. Laissez s\u00e9cher sans les toucher avec un linge.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ensemencez le lait<\/p><p class=\"gj-step-x\">Chauffez le lait \u00e0 32 \u00b0C. Saupoudrez le ferment, attendez 2 minutes, puis m\u00e9langez doucement et laissez agir 40 minutes.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ajoutez calcium et pr\u00e9sure<\/p><p class=\"gj-step-x\">Incorporez le chlorure de calcium dilu\u00e9, puis la pr\u00e9sure dilu\u00e9e. Remuez 45 secondes, arr\u00eatez le mouvement du lait et couvrez 45 minutes.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Coupez et chauffez le caill\u00e9<\/p><p class=\"gj-step-x\">V\u00e9rifiez une cassure nette, coupez en cubes de 1 cm et reposez 5 minutes. Brassez en portant lentement \u00e0 39 \u00b0C sur 20 minutes. <span class=\"gj-cue\">Les grains doivent \u00eatre fermes, souples et de taille r\u00e9guli\u00e8re.<\/span><\/p><\/div><\/li>\n<\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Pressage, salage et affinage<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Moulez et pressez<\/p><p class=\"gj-step-x\">\u00c9gouttez le petit-lait, placez le caill\u00e9 dans le moule garni et pressez 30 minutes avec 2 kg, 2 heures avec 5 kg, puis 5 heures avec 8 kg, en retournant \u00e0 chaque palier.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Salez \u00e0 sec<\/p><p class=\"gj-step-x\">R\u00e9partissez la moiti\u00e9 du sel sur toutes les faces, r\u00e9frig\u00e9rez 12 heures sur grille, retournez puis appliquez le reste. Laissez encore 12 heures.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">S\u00e9chez la surface<\/p><p class=\"gj-step-x\">Placez la meule sur une grille propre \u00e0 10\u201312 \u00b0C pendant 48 heures, en la retournant deux fois par jour, jusqu\u2019\u00e0 une surface mate.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Affinez pendant 21 jours<\/p><p class=\"gj-step-x\">Gardez la meule \u00e0 10\u201312 \u00b0C et 80\u201385 % d\u2019humidit\u00e9, retournez-la r\u00e9guli\u00e8rement et surveillez odeur, couleur et surface. <span class=\"gj-cue\">Jetez la meule en cas de gonflement, viscosit\u00e9, odeur putride ou moisissure noire ou rose.<\/span><\/p><\/div><\/li>\n<\/ol>\n<\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Sortez le fromage trente minutes avant de le couper. Servez des tranches fines avec pain rustique, olives et l\u00e9gumes marin\u00e9s. Un vin blanc sec peut accompagner la p\u00e2te lact\u00e9e, mais le fromage reste le point central de l\u2019assiette.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Apr\u00e8s ouverture, enveloppez la meule dans un papier \u00e0 fromage et conservez-la entre 2 et 5 \u00b0C pendant 10 \u00e0 14 jours. Changez le papier s\u2019il devient humide. Ne congelez pas : la p\u00e2te deviendrait friable et lib\u00e9rerait de l\u2019eau.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Quatre variantes r\u00e9alisables<\/h4><ul><li>Employer du lait de brebis pasteuris\u00e9 en ajustant la quantit\u00e9 de pr\u00e9sure selon le fabricant.<\/li><li>Prolonger l\u2019affinage \u00e0 35 jours pour une p\u00e2te plus ferme, sous contr\u00f4le sanitaire constant.<\/li><li>Frotter la cro\u00fbte avec une saumure \u00e0 3 % au lieu d\u2019un simple essuyage sal\u00e9.<\/li><li>Former deux petites meules afin de r\u00e9duire le temps de pressage et faciliter le suivi de la cro\u00fbte.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Le lait UHT produit souvent un caill\u00e9 trop faible pour ce type de meule.<\/li><li>La mont\u00e9e de 32 \u00e0 39 \u00b0C doit \u00eatre progressive pour \u00e9viter de durcir l\u2019ext\u00e9rieur des grains.<\/li><li>Un hygrom\u00e8tre est plus fiable qu\u2019une estimation visuelle de l\u2019humidit\u00e9.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Marmite inox de 10 litres<\/li><li>Thermom\u00e8tre num\u00e9rique pr\u00e9cis<\/li><li>Couteau long \u00e0 caill\u00e9 et louche<\/li><li>Moule \u00e0 fromage, toile et presse<\/li><li>Grille, bo\u00eete d\u2019affinage et hygrom\u00e8tre<\/li><\/ul><\/section>\n<\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 330 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 26 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 720 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 tranche de 100 g. <strong>Allerg\u00e8nes principaux :<\/strong> lait. Estimation fond\u00e9e sur des valeurs de composition courantes ; le r\u00e9sultat r\u00e9el varie selon les marques, le dessalage, le parage, l\u2019absorption d\u2019huile et le partage des portions.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">La coupe de la meule<\/p><p class=\"gj-close-quote\">Une p\u00e2te claire et ferme raconte la qualit\u00e9 du caill\u00e9, le pressage r\u00e9gulier et une cave tenue sous contr\u00f4le.<\/p><p class=\"gj-close-copy\">Cette fabrication demande une hygi\u00e8ne suivie et des mesures exactes. L\u2019affinage court ne remplace pas la surveillance : chaque jour de repos doit confirmer une cro\u00fbte saine et une odeur propre.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-cetinski-sir-traditional-cheese-of-the-cetina-region\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Cetinski sir au lait de vache press\u00e9 affin\u00e9 en petite meule ferme\",\n  \"description\": \"Une petite meule de lait de vache est coagul\u00e9e, d\u00e9coup\u00e9e, chauff\u00e9e, press\u00e9e et sal\u00e9e avant un affinage court qui produit une p\u00e2te ferme et claire.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cetinski-Sir-\u2014-Traditional-Cheese-of-the-Cetina-Region-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cetinski-Sir-\u2014-Traditional-Cheese-of-the-Cetina-Region-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cetinski-Sir-\u2014-Traditional-Cheese-of-the-Cetina-Region-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croate, r\u00e9gion de Cetina\",\n  \"recipeCategory\": \"Entr\u00e9e froide\",\n  \"cookingMethod\": \"Coagulation, pressage et affinage\",\n  \"keywords\": \"recette Cetinski sir, fromage de la Cetina, fromage croate press\u00e9, petite meule affin\u00e9e\",\n  \"prepTime\": \"PT1H\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"P21DT1H45M\",\n  \"recipeYield\": \"1 meule d\u2019environ 1,2 kg, 12 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"330 kcal\",\n    \"carbohydrateContent\": \"2 g\",\n    \"proteinContent\": \"25 g\",\n    \"fatContent\": \"26 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"720 mg\",\n    \"servingSize\": \"1 tranche de 100 g\"\n  },\n  \"recipeIngredient\": [\n    \"8 l de lait entier pasteuris\u00e9 non UHT\",\n    \"0,5 g de ferment thermophile\",\n    \"2 ml de chlorure de calcium liquide\",\n    \"2,5 ml de pr\u00e9sure liquide\",\n    \"30 g de sel fin non iod\u00e9\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Coagulation et travail du caill\u00e9\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"D\u00e9sinfectez le mat\u00e9riel\",\n          \"text\": \"Nettoyez et d\u00e9sinfectez marmite, thermom\u00e8tre, couteau, louche, toile, moule et grille. 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