CHEESE MAKING

Sheep cheese and cottage cheese tasting.

Traditional methods of making cheese, used in Istria and elsewhere in the time of our ancestors, are in decline. For this reason, at Ranch Goli vrh we strive to preserve the old tradition and knowledge of making cheese and albumin cottage cheese. We show visitors how cheese and cottage cheese are made from unpasteurized milk in spring, following the natural milking cycle of the sheep. Besides the cheese and cottage cheese, visitors can also taste the whey, a by-product of making them. We age the cheese for the ranch's own use in an underground cellar for two to six months. Older cheese is put in olive oil, which stops further aging.