84 | trpezama. Kao deca u fabrici bombona, naša ekipa siroljubaca isprobavala je rolovane, lisnate, škripave i zrnaste sireve. Uživali smo u onom divnomosećaju kada se na obodu jezika osete trnci zbog nekog posebnogukusa. Čudili smo seneobičnom izgledu jedne posebne mocarele sa dodatkom oraha, sušenih smokava i šljiva i dugo diskutovali da li smo jeli sir ili grickali voće. Nepodeljeno dobar utisak ostavlja Pirotski kačkavalj čijuproizvodnju, specifičanukus i postojan kvalitet održavaju, verovali ili ne, samo nastavnici i učenici srednjeMlekarske škole iz Pirota. Sa ponosompričaju o tome da je njihov sir davnih godina, posle zrenja u nekoj pećini na Staroj planini, vozom išao do Soluna, potom brodom za Njujork, da bi stigao čak do Bele kuće, na trpeze američkihpredsednika. Nema kodnasmnogo sireva koji semogupohvaliti takodugomtradicijom, pa je prava privilegija osetiti blago opor ukus u kome su uživali, a i danas ga traže svetski velikani. Pirotski kačkavalj jedini je domaći sir čiji se proces izrade našao na listi nematerijalnog kulturnog nasleđa Srbije. – Balkan Cheese Festival je postao ključna tačka za sve informacije o sirevima Srbije i okolnih zemalja i doprinosi vezama proizvođača sa kupcima, trgovcima, izvoznicima i međunarodnim organizacijama i partnerima. I sledeće godine Balkan Cheese Festival će se održati u na istom mestu, u Domu omladine Beograda koji je partner manifestacije. Dva dana aprila, 25. i 26, Grčka će biti zemlja gost, dok će na jesenjem izdanju festivala, 3. i 4. oktobra, svoje sireve predstaviti gosti iz Švedske – najavio je Srba Jovanović, osnivač i spiritus movens ovih okupljanja. CRNA KOZA Geografski položaj: severozapadna Srbija Lokacija: selo Glušci, Šabac, Mačva Poreklo: kozje mleko Tip: meki punomasni sir Mlečne masti: minimum 45% CARSKI SIR IZ SMEDEREVA Geografski položaj: Severoistočna Srbija Lokacija: Smederevo, reka Dunav Poreklo: kravlje mleko Tip: tvrdi i ekstra tvrdi sir Mlečne masti: minimum 50% fer both basic and innovative products, cheeseswithadditives.There are somany di erent avours that one’s head spins from all the variations: with pumpkin, pepper, blueberries, black beer or wine, tru es, dried tomatoes, green pepper, sorghum grass, wild garlic, olives, bell peppers etc. It’s not easy for untrained senses to feel all the variations, but the strong impression is that quality and innovation cannot be challenged. White cheeses, both young and old, are in abundance, and have long a tradition in Serbia and on our tables on a daily basis. Like kids in a sweet factory, our team of cheese lovers sampled rolled, leafy, squeaky andgrainy cheeses.We enjoyed that wonderful feeling of tingling on the tip of the tongue caused by some speci c taste.Wemarvelledat theunusual appearance of one particular mozzarella with added walnuts, dried gs and plums, and spent a long time discussing whetherwe’deaten cheeseor nibbledon fruit. Pirot kashkaval hard cheese leaves an indelibly positive impression, the production, speci c taste and lasting quality of which are only maintained, believe it or not, by the teachers and students of Pirot’s Dairy Farm Secondary School. They note with pride that, after ripening in some cave on the Balkan Mountain, it travelled to Thessaloniki by train, then headed by ship to New York, to even arrive at the White House and nd its way onto the tables of American presidents. There aren’t many cheeses in our country that can boast of having such a long tradition, so it is a real privilege to experience the slightly sharp taste that they enjoyed and that is still sought after by greats around theworld. Pirot kashkaval cheese is the only local cheese that has its production process included on the list of the intangible cultural heritage of Serbia. “The Balkan Cheese Festival has become the key point for all information about cheeses inSerbiaandthesurroundingcountries, andcontributes toestablishing links betweenproducers andcustomers, traders, exporters and international organisations andpartners. Andnext year will see the Balkan Cheese Festival held at the same venue, the Belgrade Youth Centre, which is a partner of the event. Greece will be the guest country for two days, on 25th and 26th April, while guests from Sweden will present their cheeses at the autumn edition of the festival, on 3rd and4th October,”announces Srba Jovanović, the founder and inspiring spirit of these gatherings. IMPERIAL CHEESE FROM SMEDEREVO Geographical position – Northeast Serbia Location – Smederevo, River Danube Source – cow’s milk Type – hard and extra hard cheese Milk fat – a minimum of 50% BLACK GOAT Geographical position - Northwest Serbia Location – Glušci village, City of Šabac, Mačva District Source – goat’s milk Type – soft, full-fat cheese Milk fat – a minimum of 45%
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