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Pirotski kachkaval

Author(s): Zora Mijačević | Snežana Bulajić | Tatjana Božić | Gordana Niketić

Journal: Mljekarstvo
ISSN 0026-704X

Volume: 55;
Issue: 3;
Start page: 203;
Date: 2005;
Original page

Keywords: Pirotski kachkaval | traditional production | PDO (Protected Denomination of Origin) mark

In the Stara planina region, around county Pirot, in the last 100 years the production of kachkaval cheese, known in the wide region as Pirotski kachkaval, has been developed. Stara Planina is well known by its pastures for sheep and cattle, high height above the sea level and specific climate. Pirotski kachkaval was produced on Stara planina in the period of sheep pasture, May - September. It was manufactured traditionally by soaking of mature cheese (baskija) and hand making a wheel of cheese. Ripening and salting of cheese in the climate conditions of Stara Planina, gave recognizable taste of Pirotski kachkaval. The necessity of protection of traditionally manufactured Pirotski kachkaval cheese, brought up the investigations which proved that all characteristics of cheese produced in traditional way, are kept, pointing out that this unique procedure satisfies demands for PDO (Protected Denomination of Origin) mark.
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