Each cheese usually comes with some meat. Whether it's bacon or beef brisket, one goes without one another. And, some have taken it literally. Cheese with the addition of homemade pig or mangul's bacon, or with the addition of beef prosciutto, which is baked in butter, is made in a parish village not far from Aleksandrovac, where besides quality wine, you can also find extremely good cheese.
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“The parish is widely known for its wine and good brandy. We made a small precedent, so we started doing something else, which is not typical. These cheeses, which they belong to the group of dessert cheeses, they are great for some meze and I don't recommend people go to it with sarma because it's not ordinary, classic cheese, “he says Milan Miletic producer of this delicacy. And he adds that cheese is consumed on its own before or after eating, with wine or brandy when lightly kneaded.
Twenty years after mom Zivadinka first made baked cheese, her family started a small dairy in Kopaonik and Goca, with the intention of treating other people with good taste. Production is manual and quantities are limited.
“The idea is very old, dates back to the nineties when i was a student and when there were no mangulas there were domestic pigs. This recipe has existed in our house ever since but I didn't make it, it was made by my mother, ”Milan Miletic tells us.
A year or two ago, he started this story because they have animals on their farm and the cows are there too, so they have milk and make cheese. As he states himself, due to the price of milk being very low and for which even the basic costs of raising animals cannot be covered, it only makes sense to turn milk into a finished product.
“When you are a small processor and you have small liters, then you come to grips with large systems. What we do has nothing to do with large systems and you can hope for something like that, “concludes Milan Miletic.
One kilogram of cheese requires 10 liters of fresh cow's milk. It takes 11 and more weeks for this cheese to mature. Cheese is added with homemade pork or mango bacon, or beef prosciutto, then baked in butter.
All household and production work is done by the whole family. Each of them has their own task, and he and his wife are most engaged, as is Cheesemaking mom Zivadinka, and the kids help when they have time. According to him, the work is comprehensive and difficult, a lot of energy is invested and many kilometers are traveled to present the product to a large number of people and to make a living from it.
Baked cheese with homemade bacon is a traditional product of the Miletić house, and the taste is really great – we tried it. And, as a matter of fact, we will not come to this knowledge so easily because the secret of the recipe is kept only by Mom Živadinka.
Interviewee: Milan Miletic, a producer of baked cheese with prosciutto from Lacisled