Cetina Mountain Cheese “Cetinski sir”

Cetina Mountain Cheese, known locally as Cetinski sir, carries the flavor of the Dalmatian hinterland in a compact, pale wheel. It belongs to the family of rustic farmhouse cheeses that grew out of necessity rather than luxury: families in the Cetina river valley had fresh milk, a changing climate between coastal and inland influences, and a need to preserve nourishment for the days ahead. The solution was straightforward but clever—warm milk set with rennet, pressed into modest molds, and rested in brine until the curd held enough character to stand on its own beside bread, cured meats, and wine.

The terrain around the Cetina river brings together mountain pastures, low stone walls, and small plots where cows and sheep graze on mixed vegetation. That grazing pattern shapes the taste of the milk. In spring and early summer, the milk leans brighter and more fragrant, with a subtle herbal note that passes straight into the cheese. During colder months, the flavor deepens and rounds out. Cetinski sir reflects that seasonal swing in a quiet way. It never becomes aggressive or sharp, yet it does not fade into the background on a plate.

The cheese sits somewhere between a fresh farmer’s cheese and a young semi-hard wheel. The interior is off-white, with a firm but yielding bite that holds clean slices. It does not crumble like aged hard cheese; instead, it gives gently under the knife and shows a smooth surface with tiny, irregular openings where whey once moved through the curd. The taste is milky and slightly tangy, with a clear salty outline from the brine. A hint of pasture—often described as grassy or herbal—runs underneath.

Families in the Cetina region traditionally made this cheese in small batches using whatever milk stood ready from the day’s milking. Cow’s milk forms the base in many households, though blends with sheep’s or goat’s milk appear in some villages. The method remains straightforward: warm the milk slowly, stir in rennet, wait for a tender gel to form, cut the curd, rewarm it gently, then pack it into molds and press. The brine, sometimes scented with bay leaves, peppercorns, or sprigs of local herbs, finishes the work by seasoning and firming the surface.

In a modern kitchen, this approach adapts well to a heavy pot, a simple thermometer, and improvised molds lined with cheesecloth. The recipe below follows that farmhouse logic while adding clearer temperature targets and timings. It respects the structure and taste of Cetinski sir yet trims away some of the guesswork by offering precise heating ranges, salt levels for the brine, and guidance on how long to press and soak the cheese.

This version suits cooks who enjoy hands-on projects that reward patience. Most of the active time takes place over an hour or so at the stove and counter; the rest unfolds while the cheese presses and rests in brine. The result is a compact wheel that slices cleanly for a cheese board, fits naturally into a breakfast spread with bread and olives, or crumbles gently over roasted vegetables and polenta. It stands as both an everyday farmhouse food and a quiet tribute to the mountain pastures around Cetina.