An aged, piquant cow’s cheese from the Nanos karst plateau above the Vipava valley. It was once a sheep cheese, and it holds Slovenian and EU protected designation status.
It is a PDO raw-milk cheese from one karst plateau’s pasture, pressed and ripened for months in a controlled cellar.
What goes into it
- raw cow’s milk from Nanos plateau pasture
- rennet
- a whey starter
- salt
How it is made
Raw milk is set with rennet, the curd cut fine and scalded, then pressed hard into wheels and brined. The wheels ripen for at least sixty days in a cool cellar, and considerably longer for the piquant style, turned and brushed as a natural rind forms.
How long it takes: sixty days minimum, and up to a year
How it is eaten
In slices with bread and Vipava wine, or grated over pasta.
History
Made on the Nanos karst plateau, where it was once a sheep cheese; it holds Slovenian and EU protected designation status.
Frequently asked questions
What is Nanoški sir?
Nanoški sir is a cheese & dairy from Slovenia: aged, piquant cow’s cheese from the plateau above the Vipava valley. Made on the Nanos karst plateau, where it was once a sheep cheese; it holds Slovenian and EU protected designation status.
How is Nanoški sir made?
Raw milk is set with rennet, the curd cut fine and scalded, then pressed hard into wheels and brined. The wheels ripen for at least sixty days in a cool cellar, and considerably longer for the piquant style, turned and brushed as a natural rind forms. It takes sixty days minimum, and up to a year.
Can I make Nanoški sir at home?
No, and the atlas gives no method for it. It is a PDO raw-milk cheese from one karst plateau’s pasture, pressed and ripened for months in a controlled cellar.
What goes into Nanoški sir?
Raw cow’s milk from Nanos plateau pasture, rennet, a whey starter, salt.
How is Nanoški sir eaten?
In slices with bread and Vipava wine, or grated over pasta.
