page_title: Šar cheese
section_title: Production
hierarchical_section_title: Šar cheese / Production
caption_attribution_description: English: Sharri cheese drying and getting the right color
context_page_description: Šar cheese is a hard cheese made in Gora, Opolje and Štrpce, located in the Šar Mountains of Kosovo. It is made of sheep and cow milk and usually added to salads and main dishes, pitas, served with bread or eaten alone. The hallmarks of the cheese are its saltiness, and the fact that it is a treat for any time of the day or year.
context_section_description: The cheese is traditionally made in Gora, Opolje and Štrpce.
  According to centuries-old recipes, Šar cheese is mostly made from sheep and cow milk, and it is the kind of milk which determines the cheese’s fat content. The production process evolved from a traditional to a more modern way of production during the years. This happened because of two major reasons, which are: 
  Prevention of diseases – Pasteurization process
  Industrial production of complementary ingredients
  In the traditional way of production sheep milk was retained in its original temperature and not pasteurized.  Later, in the more modern way the milk was pasteurized before used for cheese production. After pasteurization, the milk gets a dose of yeast which needs which is required for the fermentation process. Again, in the traditional method this yeast was taken from sheep gallstone whereas nowadays it is bought ready to use. After fermentation, the milk is poured into a diaper and compressed to release the liquid Whey remains of the fermentation process. The milk (or pre-cheese) stays in the diaper until it gains a strong and solid state and also starts to change its color from white to light yellow. After that, the cheese is taken out and stays for a few days on racks, in closed door places with low temperature. Finally, it is broken down in pieces (by hand), salted water with Dill is prepared and both are stacked into plastic jars for shipping. An interesting fact is that even the type of wood used in constructing the racks affects the aroma and quality of the cheese. For example, one type of wood which is known to be neutral, doesn't impact the aroma of the cheese and is used most to construct those racks is called Pinus peuce.
  Total production of Šar cheese is about 25 tones per year which is mainly produced in the region of Dragaš from sheep and cow milk. Main characteristics related to Šar cheese is availability during all year, quality, saltiness and equal presentation in all regions of Kosovo. While mostly produced in private households, the past decade has seen the rise of industrial Šar cheese manufacturers. The majority of these entrepreneurs operate in and around Prizren, such as ABI Industry, a fruit and vegetable processing company which also makes this popular cheese. There is no significant difference between the traditional and industrial method of Šar cheese production. The industrial version is made from pasteurized milk which is then fermented. Traditionally prepared cheese cannot be eaten until it has thoroughly absorbed the salt and has ripened, while industrially produced cheese is sent to the market after two weeks and can be eaten immediately. Veterans in industrial Šar cheese production are the above mentioned ABI and another Prizren factory – Sharri – which has been in this business for a decade.
  Šar cheese is mostly sold across the region of the Western Balkans. However, since people from Kosovo live and work in Western Europe – for example in Germany and Switzerland – cheese manufacturers are visiting food fairs in these countries, hoping to enter the Western European markets.
caption: Production/drying
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