Bosnian Smoked Cheese (Suhi Sir)

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Bosnian Smoked Cheese / Suhi sir
Other names	Suhi dimljeni sir
Country of origin	Bosnia and Herzegovina
Region	Central to north-eastern Bosnia
Town	Vareš, Olovo, Tuzla
Source of milk	Sheep's, goat's, cow's and mixtures
Pasteurised	No
Texture	dark-skin, white, hard
Fat content	low
Dimensions	small, round
Aging time	- days

Bosnian Smoked Cheese (also known as Bosnian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.

History[]

Northern Bosnia and Herzegovina has a rich agricultural history. Farmers in the region became skilled in the techniques of smoking and salting as methods of meat preservation prior to the introduction of commercial refrigeration, and used these methods to develop local meat dishes such as suho meso. Smoking was also adopted in the production of dairy products, including cheese. Similar smoked cheeses are also found in other countries in the Balkans, including Croatia^[1] and Serbia.

Popularity and consumption[]

Bosnian smoked cheese is usually consumed as a supplement to the main and side dishes, or as a substitute for other cheese variations.^[2]

Also see[]

• List of Bosnia and Herzegovina cheeses

References[]