The production of Illyrian cheese dates back to the time of the ancient Illyrians. Their shepherds lived a nomadic lifestyle and stored cheese in sheepskin to supply themselves with food throughout the year. The first production of this type of cheese was recorded in the Dinara area.
The animals from our own farm are responsible for the quality of the milk and ultimately the cheese. We take care that they stay in the fresh air every day and that they feed freely on pastures rich in various plants.
Milk from the farm is processed into cheese every day. Our priority is to nurture the old tradition of producing this not so ordinary cheese, but new times require new solutions. So we introduced a bit of technology but kept the recipe the same as before.
Completion of the production process is also the most important in this case and refers to the ripening of cheese in sheepskin. The aroma and specific taste of the cheese are created within 45 days inside the sheepskin, after which all that remains is the serving and the absolute rhapsody of the taste with each bite.
Color value, amount of iodine mg, less than - 2
Lovibond 5¼ - Yellow 10, Red 0.7 (max)
Acid value mg KOH/g, less than - 0,10
Weight part of non oleginous impurities, less than - None
Peroxide value, ½ Ð?2 m/molkg, less than - 0.5
Weight part of moisture and impurities, %, less than - 0.075
Mass Content Of Phosphoric Matters, % - None
Soap, % - None
Specific weight of at 20°C - not more than 0.923 g / cm3
NON GMO
Free from any coloring materials, flavors, and anti-foaming agents
