Yellow Cheese

It belongs to “pasta filata” produced by stretching of fresh curd in a hot salty solution. It is known as the “Cheddar of the Balkans” because of the taste similarities, as well as smooth surface of a typically light yellow color.

Pasteurized natural cow milk from the Sharr region and starter cultures are preconditions for good taste and main characteristics of the yellow cheese. It has semi-hard elastic texture and milky flavor, without any undesired taste. Suitable as an appetizer and also as topping on dishes like pizza, pastry and meet.