{"id":3728,"date":"2026-07-25T13:25:39","date_gmt":"2026-07-25T13:25:39","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/kroatische-nationale-gerechten\/kroatische-cetinski-sir\/"},"modified":"2026-07-25T13:25:39","modified_gmt":"2026-07-25T13:25:39","slug":"kroatische-cetinski-sir","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/kroatische-nationale-gerechten\/kroatische-cetinski-sir\/","title":{"rendered":"Kroatische Cetinski sir"},"content":{"rendered":"\n<style>\n\/* Editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region {\n  --gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;\n  --gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;\n  --gj-night:#22302d;--gj-night-deep:#17211f;\n  --gj-line:rgba(34,48,45,.12);--gj-line-strong:rgba(34,48,45,.2);\n  --gj-white-line:rgba(255,255,255,.14);--gj-radius-sm:12px;\n  --gj-radius:18px;--gj-radius-lg:26px;\n  --gj-shadow-sm:0 10px 30px rgba(34,48,45,.07);\n  --gj-shadow-md:0 24px 70px rgba(34,48,45,.12);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;isolation:isolate;box-sizing:border-box;\n  width:min(1120px,calc(100% - 32px));\n  margin:clamp(16px,4vw,56px) auto;\n  padding:clamp(34px,5vw,72px) clamp(20px,5vw,64px) clamp(42px,6vw,78px);\n  overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius-lg);\n  background:radial-gradient(circle at 8% 0%,rgba(168,111,32,.11),transparent 25rem),radial-gradient(circle at 100% 22%,rgba(34,48,45,.07),transparent 28rem),var(--gj-bg);\n  box-shadow:var(--gj-shadow-md);color:var(--gj-ink);font-family:var(--gj-sans);\n  font-size:16px;font-weight:400;font-kerning:normal;font-synthesis:none;\n  line-height:1.68;text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region::before{content:\"\";position:absolute;z-index:-1;inset:0;pointer-events:none;opacity:.24;background-image:linear-gradient(rgba(34,48,45,.035) 1px,transparent 1px),linear-gradient(90deg,rgba(34,48,45,.035) 1px,transparent 1px);background-size:44px 44px;mask-image:linear-gradient(to bottom,#000,transparent 36%)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region *,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region *::before,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region *::after{box-sizing:border-box}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region :where(img){max-width:100%}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region :where(a:focus-visible){outline:3px solid rgba(168,111,32,.32);outline-offset:4px;border-radius:4px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-masthead{position:relative;max-width:920px;margin-bottom:clamp(28px,4vw,44px)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-eyebrow{display:flex;align-items:center;gap:11px;margin-bottom:18px;color:var(--gj-gold-deep);font-size:11px;font-weight:700;letter-spacing:.2em;line-height:1.4;text-transform:uppercase}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-eyebrow::before{content:\"\";width:34px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title{max-width:940px;margin-bottom:20px;color:var(--gj-ink);font-size:clamp(40px,6vw,70px);font-weight:650;letter-spacing:-.045em;line-height:.98;text-wrap:balance}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title-main,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title-accent{display:block}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title b{font-weight:750}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title-accent{max-width:860px;margin-top:12px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:.66em;font-style:italic;font-weight:400;letter-spacing:-.025em;line-height:1.08}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sub{max-width:790px;margin-bottom:24px;color:var(--gj-ink-soft);font-size:clamp(16px,1.8vw,19px);line-height:1.65;text-wrap:pretty}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:8px 0;list-style:none;color:var(--gj-muted);font-size:13.5px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 12px;border-radius:50%;background:var(--gj-gold);opacity:.72}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-meta strong{margin-left:4px;color:var(--gj-ink);font-weight:650}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:12px;margin-bottom:clamp(22px,3.2vw,34px)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact{position:relative;min-width:0;padding:17px 15px 16px;overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.84);box-shadow:var(--gj-shadow-sm);backdrop-filter:blur(8px)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact::before{content:\"\";position:absolute;inset:0 auto 0 0;width:3px;background:linear-gradient(to bottom,var(--gj-gold),rgba(168,111,32,.22))}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact dt{margin-bottom:5px;color:var(--gj-muted);font-size:10.5px;font-weight:700;letter-spacing:.15em;line-height:1.35;text-transform:uppercase}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact dd{color:var(--gj-ink);font-size:16px;font-weight:650;line-height:1.3;white-space:nowrap}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero{position:relative;margin-bottom:clamp(48px,7vw,78px);overflow:hidden;border:1px solid rgba(255,255,255,.56);border-radius:var(--gj-radius-lg);background:var(--gj-gold-soft);box-shadow:var(--gj-shadow-md)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero::after{content:\"\";position:absolute;inset:50% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.36))}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover;transform:scale(1.002)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero figcaption{position:absolute;z-index:1;right:18px;bottom:18px;left:18px;width:fit-content;max-width:min(620px,calc(100% - 36px));padding:10px 13px;border:1px solid rgba(255,255,255,.18);border-radius:10px;background:rgba(19,28,26,.72);color:rgba(255,255,255,.9);font-size:12.5px;line-height:1.48;backdrop-filter:blur(12px)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-section{scroll-margin-top:24px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec{display:grid;grid-template-columns:42px auto minmax(36px,1fr);align-items:center;gap:13px;margin-bottom:24px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec-num{display:grid;width:42px;height:42px;place-items:center;border:1px solid rgba(168,111,32,.38);border-radius:50%;background:rgba(255,253,249,.7);color:var(--gj-gold);font-family:var(--gj-serif);font-size:15px;font-style:italic;box-shadow:0 7px 20px rgba(168,111,32,.08)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec h3{color:var(--gj-ink);font-size:clamp(23px,3vw,31px);font-weight:650;letter-spacing:-.025em;line-height:1.18;text-wrap:balance}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro{margin-bottom:clamp(48px,7vw,74px)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 48px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-copy-col{min-width:0}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro p{margin-bottom:18px;color:var(--gj-ink-soft);font-size:15.5px;line-height:1.82;text-wrap:pretty}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro p:last-child{margin-bottom:0}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro .gj-dropcap::first-letter{float:left;margin:.08em .15em 0 0;color:var(--gj-gold);font-family:var(--gj-serif);font-size:4.2em;font-style:italic;line-height:.72}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-pull{position:relative;margin:28px 0 30px;padding:22px 24px 22px 28px;overflow:hidden;border:1px solid rgba(168,111,32,.2);border-radius:var(--gj-radius);background:linear-gradient(135deg,rgba(239,225,197,.72),rgba(255,253,249,.76));color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(18px,2vw,21px);font-style:italic;line-height:1.52;box-shadow:var(--gj-shadow-sm)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-pull::before{content:\"\u201c\";position:absolute;top:-16px;right:14px;color:rgba(168,111,32,.16);font-family:var(--gj-serif);font-size:112px;font-style:normal;line-height:1}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail{position:relative;margin-bottom:clamp(50px,7vw,76px);padding:clamp(26px,4vw,38px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:var(--gj-radius-lg);background:radial-gradient(circle at 90% 0%,rgba(201,165,92,.17),transparent 25rem),linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:var(--gj-shadow-md)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:linear-gradient(90deg,transparent,#c9a55c 18%,#c9a55c 82%,transparent)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:16px;align-items:end;margin-bottom:27px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-kicker{margin-bottom:7px;color:#d5b66f;font-size:10.5px;font-weight:700;letter-spacing:.19em;text-transform:uppercase}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail h3{color:#f7f3eb;font-size:clamp(21px,2.8vw,28px);font-weight:600;letter-spacing:-.02em;line-height:1.2}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-total{color:#d3cec3;font-size:12.5px;white-space:nowrap}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:18px;list-style:none}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-track::before{content:\"\";position:absolute;top:6px;right:8px;left:8px;height:1px;background:rgba(255,255,255,.2)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-stop{position:relative;min-width:0;padding-top:24px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-stop::before{content:\"\";position:absolute;top:0;left:2px;width:13px;height:13px;border:3px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 5px rgba(201,165,92,.08)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-stop time{display:block;margin-bottom:4px;color:#d8ba77;font-family:var(--gj-serif);font-size:16px;font-style:italic}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-stop span{display:block;color:#c9c5bb;font-size:13px;line-height:1.55}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-sum{margin-top:26px;padding-top:20px;border-top:1px solid var(--gj-white-line);color:#c9c5bb;font-size:14px;line-height:1.72}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-wrap,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps-wrap,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-practical,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri{margin-bottom:clamp(50px,7vw,76px)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:18px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-col{display:grid;gap:18px;align-content:start;min-width:0}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.9);box-shadow:var(--gj-shadow-sm);transition:transform 260ms var(--gj-ease),box-shadow 260ms var(--gj-ease),border-color 260ms var(--gj-ease)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:linear-gradient(90deg,var(--gj-gold),rgba(168,111,32,.2))}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group h4{padding:23px 24px 15px;color:var(--gj-night);font-family:var(--gj-serif);font-size:19px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group ul{list-style:none}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group li{position:relative;padding:13px 24px 13px 42px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14.5px;line-height:1.52}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group li::before{content:\"\";position:absolute;top:1.35em;left:24px;width:7px;height:7px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group li em{display:block;margin-top:3px;color:var(--gj-muted);font-size:13px;font-style:normal;line-height:1.5}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-note{position:relative;padding:20px 22px 20px 54px;border:1px solid rgba(168,111,32,.18);border-radius:var(--gj-radius);background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13.5px;line-height:1.65}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-note::before{content:\"i\";position:absolute;top:20px;left:20px;display:grid;width:22px;height:22px;place-items:center;border:1px solid rgba(127,80,20,.42);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-note strong{color:#453514;font-weight:700}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps-wrap{counter-reset:gj-step}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-stage{display:flex;align-items:center;gap:12px;margin:30px 0 14px;color:var(--gj-gold-deep);font-size:11px;font-weight:750;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-stage:first-of-type{margin-top:0}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-stage span{display:grid;width:28px;height:28px;place-items:center;border:1px solid rgba(168,111,32,.28);border-radius:50%;background:rgba(255,253,249,.72);font-size:9px;letter-spacing:0}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps{display:grid;gap:12px;list-style:none}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:58px minmax(0,1fr);gap:18px;align-items:start;padding:20px 22px 20px 18px;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.76);transition:transform 260ms var(--gj-ease),box-shadow 260ms var(--gj-ease),border-color 260ms var(--gj-ease)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:50px;height:50px;place-items:center;border:1px solid rgba(168,111,32,.28);border-radius:50%;background:var(--gj-surface-soft);color:var(--gj-gold);font-family:var(--gj-serif);font-size:19px;font-style:italic;line-height:1;box-shadow:inset 0 0 0 5px rgba(168,111,32,.04)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-step-t{margin:1px 0 5px;color:var(--gj-ink);font-size:16px;font-weight:700;line-height:1.35}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-step-x{color:var(--gj-ink-soft);font-size:14.5px;line-height:1.68}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:16px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card{min-width:0;padding:22px 23px;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.78);box-shadow:0 8px 26px rgba(34,48,45,.045)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card h4{display:flex;align-items:center;gap:10px;margin-bottom:10px;color:var(--gj-night);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card p,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card li{color:var(--gj-ink-soft);font-size:14px;line-height:1.68}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card ul,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card ol{margin-top:8px;padding-left:20px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card li+li{margin-top:7px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card li::marker{color:var(--gj-gold);font-weight:700}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card--wide ul{columns:2;column-gap:34px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:10px}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row>div{min-width:0;padding:17px 15px 16px;border:1px solid var(--gj-line);border-radius:var(--gj-radius-sm);background:rgba(255,253,249,.84);box-shadow:0 8px 24px rgba(34,48,45,.045)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row dt{margin-bottom:5px;color:var(--gj-muted);font-size:9.5px;font-weight:750;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row dd{color:var(--gj-night);font-size:17px;font-weight:700;font-variant-numeric:tabular-nums;line-height:1.25}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-cap{margin-top:12px;color:var(--gj-muted);font-size:12.5px;line-height:1.62}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-cap strong{color:var(--gj-ink);font-weight:700}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close{position:relative;display:grid;grid-template-columns:minmax(0,1fr);gap:10px;padding:clamp(28px,4vw,40px);overflow:hidden;border-radius:var(--gj-radius-lg);background:radial-gradient(circle at 100% 0%,rgba(201,165,92,.18),transparent 23rem),linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:var(--gj-shadow-md)}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close::before{content:\"\";position:absolute;top:0;bottom:0;left:0;width:4px;background:linear-gradient(to bottom,#d3b36d,var(--gj-gold))}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close-kicker{color:#d6b970;font-size:10.5px;font-weight:700;letter-spacing:.18em;text-transform:uppercase}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close-quote{max-width:820px;color:#f2eee5;font-family:var(--gj-serif);font-size:clamp(20px,2.7vw,27px);font-style:italic;line-height:1.42;text-wrap:balance}\n#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close-copy{max-width:830px;color:#c9c5ba;font-size:14px;line-height:1.7}\n@media (hover:hover) and (pointer:fine){#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group:hover,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li:hover,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row>div:hover{transform:translateY(-2px);border-color:rgba(168,111,32,.24);box-shadow:0 16px 38px rgba(34,48,45,.09)}}\n@media (min-width:760px){#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-grid,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card--wide{grid-column:1\/-1}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row{grid-template-columns:repeat(6,minmax(0,1fr))}}\n@media (min-width:960px){#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}}\n@media (max-width:820px){#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-facts{grid-template-columns:repeat(3,minmax(0,1fr))}}\n@media (max-width:680px){#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region{width:min(100% - 16px,1120px);border-radius:20px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title{font-size:clamp(37px,12vw,52px);letter-spacing:-.038em}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title-accent{margin-top:9px;font-size:.67em}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-facts{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero{border-radius:18px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero figcaption{right:10px;bottom:10px;left:10px;max-width:calc(100% - 20px);font-size:11.5px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec{grid-template-columns:36px minmax(0,1fr);gap:11px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec-num{width:36px;height:36px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec::after{display:none}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-head{grid-template-columns:1fr;gap:8px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-track{grid-template-columns:1fr;gap:18px;padding-left:4px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-track::before{top:7px;right:auto;bottom:7px;left:10px;width:1px;height:auto}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-stop{padding:0 0 0 32px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail-stop::before{top:2px;left:0}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li{grid-template-columns:46px minmax(0,1fr);gap:14px;padding:17px 16px 17px 14px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li::before{width:42px;height:42px;font-size:17px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card--wide ul{columns:1}}\n@media (max-width:430px){#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-meta{display:grid;gap:5px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-meta li+li::before{display:none}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact{padding:15px 12px 14px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact dd{font-size:14.5px}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero figcaption{position:static;width:auto;max-width:none;border:0;border-radius:0;background:var(--gj-night);backdrop-filter:none}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero::after{display:none}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-pull{padding:19px 20px}}\n@media (prefers-reduced-motion:reduce){#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region *,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region *::before,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.45}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region::before,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-hero{display:none}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title{font-size:25pt}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-title-accent,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-sec-num,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-cue,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-stage,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li::before{color:#000}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-facts,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-grid,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-grid,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row>div,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-pull,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close{break-inside:avoid;box-shadow:none}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-fact,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-nutri-row>div,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-ing-group,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-info-card,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-steps>li,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-pull{background:#fff;border-color:#bbb}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-rail *,#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close *{color:#111!important}#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\" lang=\"nl\" aria-labelledby=\"recipe-title-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Kroatische keuken \u00b7 Geperste kaas \u00b7 Basisrecept<\/p><h2 class=\"gj-title\" id=\"recipe-title-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\"><span class=\"gj-title-main\"><b>Kroatische Cetinski sir<\/b> van geperste wrongel<\/span> <span class=\"gj-title-accent gj-serif\">met een dunne natuurlijke korst<\/span><\/h2><p class=\"gj-sub\">Een veilige thuisversie van een jonge Cetina-kaas: gepasteuriseerde volle melk wordt met zuursel en stremsel tot wrongel gevormd, daarna geperst, gepekeld en gekoeld gerijpt.<\/p><ul class=\"gj-meta\" aria-label=\"Basisinformatie over het recept\"><li>Categorie: <strong>Kaas en hartig hapje<\/strong><\/li><li>Keuken: <strong>Kroatisch, Cetina-regio<\/strong><\/li><li>Methode: <strong>Stremmen, persen en pekelen<\/strong><\/li><li>Moeilijkheid: <strong>Gevorderd<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tijd, hoeveelheid en calorie\u00ebn\"><div class=\"gj-fact\"><dt>Opbrengst<\/dt><dd>1 kaas, \u00b1 850 g<\/dd><\/div><div class=\"gj-fact\"><dt>Voorbereiding<\/dt><dd>1 uur<\/dd><\/div><div class=\"gj-fact\"><dt>Verwarmen<\/dt><dd>1 uur<\/dd><\/div><div class=\"gj-fact\"><dt>Persen en pekel<\/dt><dd>24 uur<\/dd><\/div><div class=\"gj-fact\"><dt>Totaal<\/dt><dd>2 d 2 uur<\/dd><\/div><div class=\"gj-fact\"><dt>Per 30 g<\/dt><dd>\u2248 120 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=\"Een klein stevig kaaswiel met uitgesneden wig en plakken op een houten plank naast brood en een mes\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Een lichtgeel Cetinski-kaaswiel met natuurlijke korst, een uitgesneden wig en enkele stevige plakken op een houten plank.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-nl-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-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Een gecontroleerde thuisbereiding van geperste kaas<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Cetinski sir is verbonden met de streek rond de rivier Cetina, waar kleine boerenkazen deel uitmaken van een bredere Dalmatische zuiveltraditie. Huishoudelijke uitvoeringen verschillen in melksoort, formaat en rijping. Dit recept kiest daarom geen beschermde of strikt vastgelegde productspecificatie, maar een reproduceerbare jonge kaas voor de thuiskeuken. Gepasteuriseerde volle koemelk, een mesofiel zuursel en afgemeten stremsel leveren een compacte, snijdbare kaas met een lichte melkzuurtoon. De hygi\u00ebne-eisen zijn net zo belangrijk als temperatuur en tijd.<\/p><blockquote class=\"gj-pull\">Een vaste kaas ontstaat door kleine temperatuurstappen en geleidelijke druk; extra stremsel of plotseling zwaar persen lost een zwakke wrongel niet op.<\/blockquote><p>Alle kommen, messen, doeken, vormen en handen moeten v\u00f3\u00f3r gebruik schoon en voedselveilig gedesinfecteerd zijn. Rauwe melk wordt in deze versie niet gebruikt. Gepasteuriseerde melk geeft meer voorspelbaarheid en verlaagt microbiologisch risico, al moet de kaas na het pekelen steeds bij maximaal 4 \u00b0C worden bewaard. Calciumchloride herstelt een deel van de stremkracht die door pasteurisatie verloren kan gaan. Het wordt verdund toegevoegd, net als het stremsel, zodat beide middelen zich gelijkmatig door acht liter melk verspreiden.<\/p><p>De melk wordt rustig tot 32 \u00b0C verwarmd. Een mesofiele starter krijgt vervolgens 45 minuten om zich te activeren. De pan blijft afgedekt en de temperatuur verandert zo weinig mogelijk. Na toevoeging van stremsel staat de melk volledig stil. Na ongeveer 45 minuten moet een schoon mes een duidelijke breuk geven: de snede vult zich met heldere, gelige wei en de wrongelrand blijft scherp. Een slappe, melkachtige breuk vraagt meer wachttijd, niet meer stremsel achteraf.<\/p><\/div><div class=\"gj-copy-col\"><p>De wrongel wordt in blokjes van ongeveer 1,5 centimeter gesneden en tien minuten met rust gelaten. Daarna volgt langzaam roeren en een geleidelijke verhoging naar 39 \u00b0C. De korrels krimpen, worden steviger en geven wei af. Hard roeren beschadigt de wrongel en levert een droog, kruimelig eindresultaat. De juiste korrel veert licht terug wanneer hij tussen twee vingers wordt gedrukt, maar plakt nog samen. Op dat punt wordt de wei afgegoten en gaat de warme wrongel in een met kaasdoek beklede vorm.<\/p><p>Persdruk wordt stapsgewijs opgebouwd. Te veel gewicht aan het begin sluit het oppervlak voordat de binnenste wei kan ontsnappen. De kaas wordt na het eerste uur gekeerd, opnieuw glad in de doek gelegd en daarna zwaarder geperst. Twaalf uur levert bij deze grootte een gesloten, vlakke vorm. Vervolgens ligt de kaas twaalf uur in koude pekel en wordt hij halverwege gedraaid. Niet alle pekel dringt in de kaas; voor de voedingsschatting is alleen de geschatte zoutopname meegerekend.<\/p><p>Na het pekelen droogt het wiel vierentwintig uur onafgedekt op een schoon rooster in de koelkast. Het oppervlak wordt mat en voelt droog, niet kleverig. Daarna kan de jonge kaas worden aangesneden, al wordt de smaak in drie tot zeven dagen koeling iets gelijkmatiger. Dit is geen langgerijpte opslagkaas. Zij wordt binnen twee weken gegeten en voortdurend gekoeld gehouden. Ongewone verkleuring, slijmerigheid, gasvorming of een onaangename geur zijn redenen om de kaas weg te gooien, niet om de korst bij te snijden. De eerste snede wordt met een schoon mes gemaakt en opnieuw beoordeeld op geur, kleur en samenhang. Die praktische controle is belangrijker dan een exact aantal rijpingsdagen. De korst blijft droog en bleek.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Van melk tot droog kaaswiel<\/p><h3 id=\"recipe-timeline-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Stremmen, persen en pekelen<\/h3><\/div><p class=\"gj-rail-total\">Actief: 2 uur \u00b7 Passief: 48 uur<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Melk verwarmen, starter activeren en stremmen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H30M\">1:30<\/time><span>Wrongel snijden, langzaam naar 39 \u00b0C brengen en vormen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H\">2:00<\/time><span>Druk geleidelijk verhogen en de kaas twaalf uur persen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P1D2H\">26:00<\/time><span>Twaalf uur pekelen en vierentwintig uur gekoeld drogen.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>Recept in het kort.<\/strong> Gepasteuriseerde volle melk wordt tot 32 \u00b0C verwarmd en met mesofiel zuursel voorgerijpt. Verdund calciumchloride en stremsel vormen een vaste wrongel, die in blokjes wordt gesneden en langzaam tot 39 \u00b0C wordt nagewarmd. De korrels gaan in een kaasdoek en worden twaalf uur onder stapsgewijs toenemende druk geperst, met keren tussen de fasen. Het jonge wiel ligt vervolgens twaalf uur in koude 18-procentpekel en droogt vierentwintig uur onafgedekt in de koelkast. De kaas blijft steeds gekoeld en wordt bij voorkeur binnen twee weken gegeten. Het recept levert ongeveer 850 gram, afhankelijk van melk, snijgrootte en wei-afvoer. Alleen schoon, gedesinfecteerd materiaal en gepasteuriseerde melk worden gebruikt.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-nl-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-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Ingredi\u00ebnten<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\"><h4 id=\"recipe-ingredient-group-1-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Voor de wrongel<\/h4><ul><li><strong>8 l gepasteuriseerde volle koemelk<\/strong><em>Niet UHT; de melk moet geschikt zijn voor kaasbereiding.<\/em><\/li><li><strong>1 dosis mesofiele kaascultuur voor 8 l melk<\/strong><\/li><li><strong>2 ml calciumchloride, verdund in 30 ml niet-gechloreerd water<\/strong><\/li><li><strong>2 ml vloeibaar stremsel, verdund in 30 ml niet-gechloreerd water<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\"><h4 id=\"recipe-ingredient-group-2-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Voor de pekel<\/h4><ul><li><strong>1 l niet-gechloreerd water, gekoeld<\/strong><\/li><li><strong>180 g niet-gejodeerd kaas- of zeezout<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergenen en vervangingen.<\/strong> Bevat melk. Plantaardige dranken kunnen melk niet vervangen in dit stremrecept. Alleen gepasteuriseerde, niet-UHT melk wordt gebruikt. De hoeveelheden starter en stremsel worden aangepast aan de sterkte van de fabrikant, zonder de aangegeven melkinhoud te overschrijden.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-nl-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-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Stremmen, persen en gekoeld drogen<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Melk en stremming<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Reinig de uitrusting<\/p><p class=\"gj-step-x\">Was en desinfecteer pan, lepel, mes, thermometer, vorm, kaasdoek en rooster volgens de aanwijzingen van een voedselveilig desinfectiemiddel. Laat alles aan de lucht drogen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Activeer de starter<\/p><p class=\"gj-step-x\">Verwarm de melk langzaam tot 32 \u00b0C. Strooi de mesofiele cultuur over het oppervlak, wacht 2 minuten, roer rustig door en laat 45 minuten afgedekt staan.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Voeg calcium en stremsel toe<\/p><p class=\"gj-step-x\">Roer eerst het verdunde calciumchloride 30 seconden door de melk. Voeg daarna het verdunde stremsel toe, roer nog 30 seconden en breng de melk tot stilstand.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Controleer de breuk<\/p><p class=\"gj-step-x\">Laat 40\u201350 minuten ongestoord stremmen bij 32 \u00b0C. <span class=\"gj-cue\">Een mes moet een scherpe breuk geven en de snede moet zich vullen met heldere geelgroene wei.<\/span><\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Wrongel en persen<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Snijd de wrongel<\/p><p class=\"gj-step-x\">Snijd de wrongel verticaal en horizontaal in blokjes van circa 1,5 cm. Laat 10 minuten rusten zodat de snijvlakken steviger worden.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Warm langzaam na<\/p><p class=\"gj-step-x\">Roer 10 minuten zeer voorzichtig en verhoog de temperatuur vervolgens in 25 minuten van 32 naar 39 \u00b0C. Roer nog 10 minuten tot de korrels veerkrachtig maar samenhangend zijn.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Vul de kaasvorm<\/p><p class=\"gj-step-x\">Giet de wei af, schep de wrongel in de met kaasdoek beklede vorm en vouw de doek glad over het oppervlak.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pers in stappen<\/p><p class=\"gj-step-x\">Pers 1 uur met 2 kg, keer de kaas, pers 3 uur met 4 kg en daarna 8 uur met 6 kg. Houd de vorm gekoeld wanneer de omgeving warmer is dan 20 \u00b0C.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Pekelen en bewaren<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Maak koude pekel<\/p><p class=\"gj-step-x\">Los 180 g zout volledig op in 1 liter water en koel de pekel tot maximaal 4 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pekel het wiel<\/p><p class=\"gj-step-x\">Leg de geperste kaas 12 uur in de koude pekel en draai hem na 6 uur. Houd de kom afgedekt in de koelkast.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Droog het oppervlak<\/p><p class=\"gj-step-x\">Dep de kaas droog en leg hem 24 uur op een schoon rooster in de koelkast; keer hem na 12 uur. <span class=\"gj-cue\">Het oppervlak moet mat en droog aanvoelen, zonder slijm of natte plekken.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laat kort stabiliseren<\/p><p class=\"gj-step-x\">Verpak de kaas los in kaaspapier of een schone bewaardoos en laat hem desgewenst 3\u20137 dagen bij maximaal 4 \u00b0C rusten voor een gelijkmatigere smaak.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-nl-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-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Serveren, bewaren en praktische aanpassingen<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serveren en combineren<\/h4><p>Snijd de gekoelde kaas in dunne plakken en laat de portie tien minuten op temperatuur komen. Hij past bij brood, tomaat, olijven en een beperkte hoeveelheid honing. Het wiel wordt na gebruik direct opnieuw gekoeld.<\/p><\/section><section class=\"gj-info-card\"><h4>Bewaren en opnieuw verwarmen<\/h4><p>De jonge kaas blijft bij maximaal 4 \u00b0C ongeveer 14 dagen houdbaar. Gebruik schoon bestek en bewaar hem in kaaspapier of een doos waarin overtollig condens kan ontsnappen. Invriezen wordt afgeraden, aangezien de pasta kruimelig wordt. Bij slijm, gasvorming, roze of zwarte plekken of een onaangename geur wordt het hele wiel weggegooid.<\/p><\/section><section class=\"gj-info-card\"><h4>Vier bruikbare variaties<\/h4><ul><li>Geitenmelk kan alleen worden gebruikt met een daarvoor berekende starter- en stremseldosering.<\/li><li>Een kleiner wiel van 4 liter melk volgt dezelfde temperaturen, maar heeft kortere pers- en pekeltijd nodig.<\/li><li>Fijn gedroogd bonenkruid kan na het uitlekken spaarzaam door de wrongel worden gemengd.<\/li><li>Voor een zachtere jonge kaas kan de laatste persfase tot 5 uur worden verkort.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Drie waarnemingen uit de testkeuken<\/h4><ol><li>Een slappe breuk krijgt extra wachttijd; achteraf meer stremsel toevoegen geeft geen gelijkmatige gel.<\/li><li>De temperatuur stijgt langzaam, zodat de buitenkant van de wrongelkorrels niet te vroeg sluit.<\/li><li>Pekel en droogtijd worden bij koelkasttemperatuur uitgevoerd, niet op een warme werkbank.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Benodigde uitrusting<\/h4><ul><li>Roestvrijstalen pan van minstens 10 liter<\/li><li>Nauwkeurige zuivelthermometer<\/li><li>Lange wrongelmes of lang keukenmes<\/li><li>Kaasdoek en kleine kaasvorm<\/li><li>Kaas- of fruitpers met gewichten<\/li><li>Rooster en voedselveilige desinfectie<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-nl-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-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">Voedingswaarden per plak<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 120 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Eiwitten<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Vetten<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 230 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portie:<\/strong> 1 plak van circa 30 g. <strong>Belangrijkste allergenen:<\/strong> melk. De waarden zijn een benadering op basis van gangbare voedingsreferenties; merken, afsnijdsels, vochtverlies, zoutopname en portieverdeling kunnen het werkelijke resultaat wijzigen.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Slotbeeld<\/p><p class=\"gj-close-quote\">Een compact jong wiel waarin schone melk, beheerste warmte en geleidelijke druk zichtbaar blijven.<\/p><p class=\"gj-close-copy\">Thuis kaas maken vraagt geen haast, maar wel exacte temperaturen en strikte hygi\u00ebne. Wanneer de wrongel stevig wordt gesneden, rustig wordt nagewarmd en onder oplopende druk zijn wei verliest, ontstaat een snijdbare jonge kaas zonder onnodige droogte.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kroatische Cetinski sir van geperste wrongel met een dunne natuurlijke korst\",\n  \"description\": \"Jonge geperste kaas van gepasteuriseerde volle melk, mesofiele cultuur en stremsel, twaalf uur gepekeld en gekoeld gedroogd.\",\n  \"inLanguage\": \"nl\",\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-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\": \"Kroatisch, Cetina-regio\",\n  \"recipeCategory\": \"Kaas en hartig hapje\",\n  \"cookingMethod\": \"Stremmen, persen en pekelen\",\n  \"keywords\": \"Cetinski sir, kaas uit de Cetina-regio, zelf geperste kaas maken, jonge Kroatische kaas, kaas pekelen\",\n  \"prepTime\": \"PT1H\",\n  \"cookTime\": \"PT1H\",\n  \"totalTime\": \"P2DT2H\",\n  \"recipeYield\": \"1 kaas van circa 850 g, 28 porties\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"120 kcal\",\n    \"carbohydrateContent\": \"1 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"10 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"230 mg\",\n    \"servingSize\": \"1 plak van circa 30 g\"\n  },\n  \"recipeIngredient\": [\n    \"8 l gepasteuriseerde volle koemelk\",\n    \"1 dosis mesofiele kaascultuur voor 8 l melk\",\n    \"2 ml calciumchloride, verdund in 30 ml niet-gechloreerd water\",\n    \"2 ml vloeibaar stremsel, verdund in 30 ml niet-gechloreerd water\",\n    \"1 l niet-gechloreerd water, gekoeld\",\n    \"180 g niet-gejodeerd kaas- of zeezout\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Melk en stremming\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Reinig de uitrusting\",\n          \"text\": \"Was en desinfecteer pan, lepel, mes, thermometer, vorm, kaasdoek en rooster volgens de aanwijzingen van een voedselveilig desinfectiemiddel. Laat alles aan de lucht drogen.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Activeer de starter\",\n          \"text\": \"Verwarm de melk langzaam tot 32 \u00b0C. Strooi de mesofiele cultuur over het oppervlak, wacht 2 minuten, roer rustig door en laat 45 minuten afgedekt staan.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Voeg calcium en stremsel toe\",\n          \"text\": \"Roer eerst het verdunde calciumchloride 30 seconden door de melk. Voeg daarna het verdunde stremsel toe, roer nog 30 seconden en breng de melk tot stilstand.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Controleer de breuk\",\n          \"text\": \"Laat 40\u201350 minuten ongestoord stremmen bij 32 \u00b0C. Een mes moet een scherpe breuk geven en de snede moet zich vullen met heldere geelgroene wei.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Wrongel en persen\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Snijd de wrongel\",\n          \"text\": \"Snijd de wrongel verticaal en horizontaal in blokjes van circa 1,5 cm. Laat 10 minuten rusten zodat de snijvlakken steviger worden.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Warm langzaam na\",\n          \"text\": \"Roer 10 minuten zeer voorzichtig en verhoog de temperatuur vervolgens in 25 minuten van 32 naar 39 \u00b0C. Roer nog 10 minuten tot de korrels veerkrachtig maar samenhangend zijn.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Vul de kaasvorm\",\n          \"text\": \"Giet de wei af, schep de wrongel in de met kaasdoek beklede vorm en vouw de doek glad over het oppervlak.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pers in stappen\",\n          \"text\": \"Pers 1 uur met 2 kg, keer de kaas, pers 3 uur met 4 kg en daarna 8 uur met 6 kg. Houd de vorm gekoeld wanneer de omgeving warmer is dan 20 \u00b0C.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pekelen en bewaren\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Maak koude pekel\",\n          \"text\": \"Los 180 g zout volledig op in 1 liter water en koel de pekel tot maximaal 4 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pekel het wiel\",\n          \"text\": \"Leg de geperste kaas 12 uur in de koude pekel en draai hem na 6 uur. Houd de kom afgedekt in de koelkast.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Droog het oppervlak\",\n          \"text\": \"Dep de kaas droog en leg hem 24 uur op een schoon rooster in de koelkast; keer hem na 12 uur. Het oppervlak moet mat en droog aanvoelen, zonder slijm of natte plekken.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Laat kort stabiliseren\",\n          \"text\": \"Verpak de kaas los in kaaspapier of een schone bewaardoos en laat hem desgewenst 3\u20137 dagen bij maximaal 4 \u00b0C rusten voor een gelijkmatigere smaak.\"\n        }\n      ]\n    }\n  ]\n}\n<\/script>\n<script id=\"recipe-meta-sync-nl-cetinski-sir-traditional-cheese-of-the-cetina-region\">\n(function(){\n  var schemaId='recipe-schema-nl-cetinski-sir-traditional-cheese-of-the-cetina-region';\n  var el=document.getElementById(schemaId);\n  if(!el) return;\n  var q=function(s){return document.querySelector(s);};\n  var value=function(node){return node ? (node.content || node.getAttribute('datetime') || '') : '';};\n  var utc=function(raw){\n    if(!raw) return '';\n    if(\/Z$|[+-]d{2}:d{2}$\/.test(raw)) return raw;\n    return raw.replace(' ','T')+'Z';\n  };\n  var apply=function(data,pub,mod,pageUrl){\n    if(pub) data.datePublished=pub;\n    if(mod) data.dateModified=mod;\n    if(pageUrl){\n      pageUrl=pageUrl.split('#')[0].split('?')[0];\n      data.url=pageUrl;\n      data.mainEntityOfPage=pageUrl;\n      data['@id']=pageUrl+'#recipe';\n    }\n    if(!data.inLanguage){\n      var recipeSection=q('#recipe-nl-cetinski-sir-traditional-cheese-of-the-cetina-region[lang]');\n      var language=(recipeSection && recipeSection.lang) || document.documentElement.lang || '';\n      if(language) data.inLanguage=language;\n    }\n    el.textContent=JSON.stringify(data);\n  };\n  try{\n    var data=JSON.parse(el.textContent);\n    var pub=value(q('meta[property=\"article:published_time\"]'));\n    var mod=value(q('meta[property=\"article:modified_time\"]')) || value(q('meta[property=\"og:updated_time\"]'));\n\n    if(!pub || !mod){\n      document.querySelectorAll('script[type=\"application\/ld+json\"]').forEach(function(script){\n        if(script===el) return;\n        try{\n          var parsed=JSON.parse(script.textContent);\n          var nodes=Array.isArray(parsed) ? parsed : (Array.isArray(parsed['@graph']) ? parsed['@graph'] : [parsed]);\n          nodes.forEach(function(node){\n            if(!node || typeof node!=='object') return;\n            var types=Array.isArray(node['@type']) ? node['@type'] : [node['@type']];\n            var isArticle=types.some(function(type){return typeof type==='string' && \/Article|BlogPosting|NewsArticle\/.test(type);});\n            if(!isArticle) return;\n            if(!pub && node.datePublished) pub=node.datePublished;\n            if(!mod && node.dateModified) mod=node.dateModified;\n          });\n        }catch(ignore){}\n      });\n    }\n\n    if(!pub) pub=value(q('time.published[datetime],time.entry-date.published[datetime],time[itemprop=\"datePublished\"][datetime]'));\n    if(!mod) mod=value(q('time.updated-date[datetime],time.updated[datetime],time.entry-date.updated[datetime],time[itemprop=\"dateModified\"][datetime]'));\n\n    var canonical=q('link[rel=\"canonical\"]');\n    var pageUrl=canonical && canonical.href ? canonical.href : window.location.href;\n    var apiLinks=document.querySelectorAll('link[rel=\"alternate\"][type=\"application\/json\"]');\n    var api=null;\n    Array.prototype.some.call(apiLinks,function(node){\n      if(node.href && node.href.indexOf('\/wp-json\/wp\/v2\/')!==-1 && node.href.indexOf('\/oembed\/')===-1){\n        api=node;\n        return true;\n      }\n      return false;\n    });\n\n    if(!pub && api && window.fetch){\n      fetch(api.href,{credentials:'same-origin'})\n        .then(function(response){if(!response.ok) throw new Error('REST'); return response.json();})\n        .then(function(post){\n          pub=utc(post.date_gmt || post.date);\n          if(!mod) mod=utc(post.modified_gmt || post.modified);\n          if(post.link) pageUrl=post.link;\n          apply(data,pub,mod,pageUrl);\n        })\n        .catch(function(){apply(data,pub,mod,pageUrl);});\n    }else{\n      apply(data,pub,mod,pageUrl);\n    }\n  }catch(ignore){}\n})();\n<\/script>\n","protected":false},"featured_media":0,"parent":3721,"menu_order":0,"template":"","tags":[],"tsh_dish_type":[211,225],"tsh_national_cuisine":[224],"class_list":["post-3728","tsh_food","type-tsh_food","status-publish","tsh_dish_type-conserven-en-gefermenteerde-voedingsmiddelen","tsh_dish_type-gefermenteerde-voedingsmiddelen","tsh_national_cuisine-kroatie"],"_links":{"self":[{"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/tsh_food\/3728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/tsh_food"}],"about":[{"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/types\/tsh_food"}],"up":[{"embeddable":true,"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/tsh_food\/3721"}],"wp:attachment":[{"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/media?parent=3728"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/tags?post=3728"},{"taxonomy":"tsh_dish_type","embeddable":true,"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/tsh_dish_type?post=3728"},{"taxonomy":"tsh_national_cuisine","embeddable":true,"href":"https:\/\/travelshelper.com\/nl\/wp-json\/wp\/v2\/tsh_national_cuisine?post=3728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}