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Škripavac, whose name comes from the Croatian verb škripati (to squeak), is a traditional fresh cheese from the mountainous regions of Lika, Gorski Kotar, and Kordun in Croatia. It earned the nickname “squeaky cheese” because of its distinctive rubbery texture that literally squeaks between the teeth when eaten. Locally made from rich cow’s milk (often from Jersey cows) or sometimes sheep’s milk, Škripavac was once made in nearly every mountain village household that had a cow. Today it is made by small creameries like Sirana Vedrina and protected as a regional specialty (PDO status since the early 2020s).
The flavor of Škripavac is mild, milky, and slightly tangy with a hint of salt. It is high in moisture and fat, giving it a creamy, springy bite. Unlike long-aged cheeses, it is meant to be eaten very young – often within days of production. Old lore says that if any was left, it was lightly smoked and dried for longevity, but fresh is prized. When warmed under a grill or pan-fried, Škripavac softens and melts lightly without losing its shape, making a delightful appetizer (the grill method is popular in local taverns). Typically eaten simply, you might find Škripavac sliced with a sprinkle of salt, drizzled with olive oil, or tucked inside a sandwich. Farmers also like it crumbled over warm zucchini fritters or stirred into oven-baked beans for extra creaminess.
In summary, Škripavac is comfort cheese: unassuming, rustic, and full of character. It evokes Croatian mountain mornings – imagine buttered rye bread, fresh Škripavac, and a cup of strong coffee in a wood-heated cottage. Its squeaky texture and pure dairy sweetness make it a nostalgic favorite, connecting modern tables with centuries of homestead cheese-making.
6
servings60
minutes120
kcalŠkripavac is made by gently heating raw cow’s milk to around 37–40°C and adding a small amount of rennet. After the milk coagulates very softly, the curd is cut (if it even sets firmly) and allowed to expel whey. The curd is then drained in molds or bags with minimal pressing; it often requires no rind or aging. The cheese can be eaten literally the next day while still warm. The result is a young, moist cheese with a squeaky consistency. For serving, it is often cut into thick slices or chunks. It can also be quickly grilled or fried, which enhances its aroma and softens it slightly on the inside. Škripavac requires no cooking or baking, making it a quick cheese to prepare if fresh milk and rennet are on hand.
Cow’s milk: 8 liters (ideally whole, raw jersey cow’s milk for richness)
Rennet: 5–10 mL liquid rennet (or as directed for 8L milk)
Non-iodized salt: about 1.5 teaspoons (optional, for lightly salting outside or brine)
Optional flavorings: Caraway seeds or chopped garlic (traditional Lika variations sometimes add these to the curd)
Warm the milk: Pour the milk into a large pot and gently warm it to 37°C (about 99°F), stirring occasionally. (Time: ~20 minutes)
Add rennet: Remove from heat. Stir in the liquid rennet slowly for about 1 minute, then cover the pot and let it sit undisturbed for 45 minutes to set. (Time: 45 minutes)
Check curd: The milk should have just set to a custard-like consistency. If not firm, wait a little longer. Then cut or scoop curd: Traditionally, Škripavac curds are cut very coarsely or even just scooped out, since the texture remains moist. Use a slotted spoon or large knife to release curd.
Drain whey: Line a colander with cheesecloth or use a cheese mold. Gently ladle the curd into it, allowing whey to drain naturally. If you added salt, sprinkle it over the curds now or stir it in. Gather the cloth edges and lightly tie or press. Drain for 30–60 minutes until curd is holding shape but still moist. (Time: 1 hour)
Shape the cheese: Remove the now-formed cheese (it will be soft) from the cloth. It can be shaped into a small log or left as a round. Cover and refrigerate for a few hours if you like it cold; otherwise it is ready immediately. (Optional: For a firmer squeak, you can press it under a light weight for 30 minutes.)
Serve or grill: Cut Škripavac into slices or wedges. It squeaks best at first serving. To warm it, place slices on a hot grill or pan for just 1–2 minutes per side until golden edges appear – the inside will stay creamy. Serve hot off the grill with bread, or cool with a drizzle of oil and fresh cracked pepper.
Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
124 kcal | 1 g | 9 g | 10 g | 0 g | 300 mg | Milk (cow) |
Note: Škripavac is relatively low in calories for a cheese, thanks to its high moisture. It is rich in protein and contains beneficial live cultures if made with raw milk.
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