Montenegrin cheese second in the world by TasteAtlas

The only better one of the "Njeguški Sir" is the Italian Pecorino Fiore Sardo, hard-fat cheese made from sheep's milk from local producers from Sardinia Islands, which of 1996 protected by authorized geographical origin

Njeguški Sir, Montenegrin specialty, was located in 2nd place in the Tasteatlas, World Food Atlas, which has published a list of 50 cheeses from sheep milk in the world.

"Njeguški Sir" is a Montenegrin hard-fat cheese produced from sheep's milk. The cord is first placed in the cheese mold, and eventually pressed the wooden plank that is covered with a stone. After one day the cheese sat down and put in a wooden box on Two days, then left to dismantle at least four weeks until the cheese is ready for consumption. The ultimate product has a golden yellow crust and dairy-boiled, salty taste, "the TastataLas described.

The only better than Njega Sir is Italian Pecorino Fiore Sardo, hardly full-fat cheese made from sheep's milk from the local manufacturers, which of 1996 from 1996 by authorized geographical origin.

You can see the complete list on the Tasteatlas website.

Source: Vijesti