Dubrovnik cheesee
The production of the Dubrovnik cheese dates back several centuries. According to its composition and quality, this cheese belongs to the group of hard cheeses; due to its unique maturation process, during which the cheese is treated with or soaked in oil to mature, it is also called "oil cheese." Soaking the cheese in oil gives it a sharper and more piquant flavor. It used to be produced from sheep milk of the indigenous Dubrovnik breed known as ruda.
Today, it is primarily produced from cow milk and from a mixture of sheep, goat and cow milk. The production of the Dubrovnik cheese dates back several centuries. According to its composition and quality, this cheese belongs to the group of hard cheeses; due to its unique maturation process, during which the cheese is treated with or soaked in oil to mature, it is also called "oil cheese." Soaking the cheese in oil gives it a sharper and more piquant flavor. It used to be produced from sheep milk of the indigenous Dubrovnik breed known as ruda. Today, it is primarily produced from cow milk and from a mixture of sheep, goat and cow milk.