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Serbian Cheeses
There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. Types *Cer cheese (''cerski sir''), made from goat milk, produced in the Cer mountain region *Homolje cheese (''homoljski sir''), white brined cheese, from cow, goat or sheep milk, produced in the Homolje valley and mountains *Krivi Vir caciocavallo (''krivovirski kačkavalj''), yellow hard cheese, from sheep, cow and goat milk, produced in the Zaječar region, named after Krivi Vir *Mokrin cheese (''mokrinski sir''), white brined cheese, named after Mokrin *Pirot caciocavallo (''pirotski kačkavalj''), hard cheese, produced in the Pirot region *Pule cheese (''pule''), smoked cheese, made from donkey milk, produced in Zasavica, world's most expensive cheese * Šar cheese (''šarski sir''), hard cheese, produced in Gora, Opolje and Štrpce (in Kosovo), named after Šar Mountains *Sjenica cheese (''sjenički sir''), white brined cheese, from sheep milk (traditionally) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Šar Mountains
The Šar Mountains ( Serbian and mk, Шар Планина, Šar Planina, colloquially also ) or Sharr Mountains ( sq, Malet e Sharrit), form a mountain range in the Balkans that extends from Kosovo and the northwest of North Macedonia to northeastern Albania. The section in Kosovo is a national park, and the section in North Macedonia became a national park on 30 June 2021. Etymology In antiquity, the mountains were known as ''Scardus'', ''Scodrus'', or ''Scordus'' (το Σκάρδον ὂρος in Polybius and Ptolemy). which evolved into its modern name. In the early 16th century, it was recorded that the mountain was called ''Catena Mundi'' (Latin for "the chains of the world"). Sometimes the range is called ''Carska Planina'' (, "Tsar's Mountain"), as a reference to the capitals (Prizren and Skopje), courts (Nerodimlje, Pauni, Svrčin, etc.) and monasteries (monastery of the Holy Archangels) of the Serbian Empire located in the region. The Slavic name, "Šar", presupp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cheeses
There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. Types *Cer cheese (''cerski sir''), made from goat milk, produced in the Cer mountain region *Homolje cheese (''homoljski sir''), white brined cheese, from cow, goat or sheep milk, produced in the Homolje valley and mountains *Krivi Vir caciocavallo (''krivovirski kačkavalj''), yellow hard cheese, from sheep, cow and goat milk, produced in the Zaječar region, named after Krivi Vir *Mokrin cheese (''mokrinski sir''), white brined cheese, named after Mokrin *Pirot caciocavallo (''pirotski kačkavalj''), hard cheese, produced in the Pirot region *Pule cheese (''pule''), smoked cheese, made from donkey milk, produced in Zasavica, world's most expensive cheese * Šar cheese (''šarski sir''), hard cheese, produced in Gora, Opolje and Štrpce (in Kosovo), named after Šar Mountains *Sjenica cheese (''sjenički sir''), white brined cheese, from sheep milk (traditionally) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kajmak
Kaymak, sarshir, or qashta/ashta ( fa, سَرشیر ) ( ar, قشطة or ar, قيمر ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name refers to a confection similar to dulce de leche instead. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vurda
Urda sq, urdha, indefinite form: ''urdhë''; bg, урда, извара, urda, izvara; mk, урда, изварка, urda, izvarka; ro, Urdă; sr, / ; uk, вурда, vurda; hu, orda, zsendice) is a sort of whey cheese commonly produced in Southeast Europe, and Hungary. Etymology The name derives from Albanian ''urdhë/urdha'', from Proto-Albanian ''*wurdā'', from an earlier form ''*urdā'' or ''*uordā'', ultimately derived from Proto-Indo-European ''*uer-'' "to boil, to burn". It is cognate to Old Armenian վառիմ (''vaṙim'', "to burn"), Lithuanian ''vìrti'' ("to cook, to boil"). It is semantically relevant that this cheese is produced by boiling whey. The Albanian term ''urdhë/urdha'' has been borrowed to other Balkan and Carpathian languages, notably Romanian ''urdă'', but also Bulgarian, Hungarian, Serbo-Croatian, Slovak, Rusyn, Polish, Czech, and Russian languages. Production Urda is made from whey of sheep, goat or cow milk. Urda is produced by heati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zlatar (mountain)
Zlatar ( sr-Cyrl, Златар, ) is a mountain range in southwestern Serbia, lying between towns of Prijepolje and Nova Varoš. Its highest peak is Velika krseva, 1,627 meters tall, peak next to Golo brdo. It belongs to Stari Vlah group of Dinaric Alps. Zlatar is bounded by rivers Uvac, Lim, Mileševka and Bistrica, and has a total of four artificial lakes – Zlatar Lake, Radoinjsko Lake, Uvac Lake and Potpeć. Mountainous climate with significant mediterranean influence, dense pine forests, and a high number of sunny days, is suitable for medicinal purposes and altitude training Altitude training is the practice by some endurance athletes of training for several weeks at high altitude, preferably over above sea level, though more commonly at intermediate altitudes due to the shortage of suitable high-altitude locations. A .... At the elevation of 1,237 meters, there is a Special Rehabilitation Hospital "Zlatar" with 330 beds. References External links Tourist and spo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashkaval
Kashkaval ; bg, кашкавал ; mk, кашкавал ; sr, качкаваљ, kačkavalj; sq, kaçkavall; russian: кашкавал; tr, kaşkaval or ; ar, قشقوان, qashqawān. is a type of cheese made from cow's milk, sheep's milk or both. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, ''kashkaval'' is translated as "yellow cheese" (whereas ''sirene'' is usually translated as "white cheese" or simply "cheese"). Etymology The name ''kashkaval'' possibly comes from Latin ('cheese') and ('horse'), by means of the Italian ''caciocavallo'', with the widely accepted explanation that the word ''cavallo'' ('horse') comes from the cheese being traditionally dried by attaching two gourd shaped balls of caciocavallo with a single rope and hanging them to a wooden pole as if placed on a horse's back. Another theory exists. Some res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Svrljig
Svrljig ( sr-cyr, Сврљиг, ) is a town and municipality located in the Nišava District of the Southern and Eastern Serbia, southern Serbia. According to 2011 census, the town has a population of 7,553 inhabitants, while the municipality has 14,249. Geography Svrljig is situated on the river Svrljiški Timok, 30 km east from Niš, the third largest city in Serbia. Nearby villages include Crnoljevica and Prekonoga. Settlements Aside from the town of Svrljig, the municipality includes the following settlements: * Beloinje * Bučum * Burdimo * Crnoljevica * Davidovac (Svrljig), Davidovac * Drajinac * Đurinac (Svrljig), Đurinac * Galibabinac * Gojmanovac * Grbavče * Gulijan * Guševac * Izvor (Svrljig), Izvor * Kopajkošara * Labukovo * Lalinac (Svrljig), Lalinac * Lozan * Lukovo (Svrljig), Lukovo * Manojlica * Mečji Do * Merdželat * Niševac * Okolište (Svrljig), Okolište * Okruglica (Svrljig), Okruglica * Palilula (Svrljig), Palilula * Periš * Pir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nišava
The Nišava or Nishava (Bulgarian and sr-Cyrl, Нишава, ) is a river in Bulgaria and Serbia, a right tributary, and with a length of also the longest one, of the South Morava. Course Bulgaria The Nišava originates in western Bulgaria, in the Stara Planina mountains (east of Kom Peak) near the village of Gintsi. Its source is close to the Serbian border. It enters Serbia after of flow through Bulgaria without receiving any major tributaries. Because it flows through Gintsi, the upper course of the river is known as Ginska (Cyrillic: Гинска). It first flows to the south, then sharply turns west into the Godech Kettle, passing through Razboishte, after which it forms a gorge. Coming out of the gorge, it reaches Kalotina, a major border crossing on the Bulgarian-Serbian border (Kalotina-Gradina), and continues to the west into Serbia. Serbia Flowing generally to the west for the remaining , it passes near Dimitrovgrad, Pirot, Bela Palanka, Niška Banja and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
UNESCO Intangible Cultural Heritage Lists
UNESCO established its Lists of Intangible Cultural Heritage with the aim of ensuring better protection of important intangible cultural heritages worldwide and the awareness of their significance.Compare: This list is published by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage, the members of which are elected by State Parties meeting in a General Assembly. Through a compendium of the different oral and intangible treasures of humankind worldwide, the programme aims to draw attention to the importance of safeguarding intangible heritage, which UNESCO has identified as an essential component and as a repository of cultural diversity and of creative expression. The list was established in 2008 when the 2003 Convention for the Safeguarding of the Intangible Cultural Heritage took effect. the programme compiles two lists. The longer, Representative List of the Intangible Cultural Heritage of Humanity, comprises cultural "practices and expressio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sjenica
Sjenica ( sr-cyr, Сјеница, ) is a town and municipality located in the Zlatibor District of southwestern Serbia. The population of the town, according to 2011 census, is 14,060 inhabitants, while the municipality has 26,392. Sjenica is situated in the Pešter plateau, and is surrounded by the mountains of Jadovnik, Ozren, Giljeva and Javor. History It is an old town, first mentioned in 1253 AD as a place where many merchants rested and paid taxes while on their way to Dubrovnik. ''Voivode'' Stefan Vasoje, the son of King Stefan Konstantin (r. 1321–1322), received Sjenica as an appanage by Emperor Stefan Dušan (r. 1331–1355). During the reign of the Ottoman Empire, Sjenica was used as a fortified site. On a nearby hill the Ottomans built a fortress, which was later demolished. Next to the fortress was a merchants' quarter and few wooden residential homes. In the 19th century, Sjenica was considered a high priority because of its political, military and strategic si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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