Balkan cheeses attract international attention because of their distinctive flavors, versatility, and strong cultural identity. Brined and semi-hard varieties offer textures and tastes that complement both Mediterranean and Central European cuisines. Their saltiness and richness make them suitable for salads, pastries, grilled dishes, or as stand-alone table cheeses.
Why Balkan Cheese is Popular Worldwide
Nutritionally, Balkan cheeses are valued for their protein, calcium, and probiotic content. Sheep and goat milk cheeses, in particular, are easier to digest for some consumers compared to cow milk. While they are often high in fat and salt, their moderate consumption contributes to balanced diets, especially within Mediterranean-style eating habits.
From a commercial perspective, many Balkan cheeses are protected under EU designations of origin, which enhances their reputation abroad. They are widely exported and increasingly available in supermarkets worldwide. Global demand is driven by diaspora communities as well as by food enthusiasts seeking authentic products.
Health-conscious consumers also appreciate the traditional production methods, which emphasize natural fermentation and minimal processing. These practices add to the perception of authenticity and quality. At the same time, industrial producers in the Balkans have adapted to modern standards, ensuring safety and consistency while preserving flavor.
Ultimately, Balkan cheese succeeds internationally because it combines tradition, nutrition, and adaptability. It is simultaneously a heritage food with deep roots and a flexible ingredient that integrates seamlessly into global gastronomy.
Cheese from Balkan Countries
Albania
Albania’s cheese culture is rooted in sheep and goat herding. White brined cheese, often called djathë i bardhë, is the most widespread variety, eaten daily with bread and vegetables. Kashkaval is also popular, especially in mountainous regions. Traditional Albanian households still make fresh cheeses for immediate use, preserving rural techniques.
Bosnia and Herzegovina
Cheesemaking in Bosnia and Herzegovina combines Ottoman influences with local pastoral practices. Livno cheese, a semi-hard sheep cheese sometimes mixed with cow milk, is the most famous. Other traditional varieties include Travnik white cheese, matured in brine, and smoked cheeses from rural areas. Cheese here often accompanies grilled meat dishes and breads.
Bulgaria
Bulgaria is strongly associated with sirene, a brined white cheese made mainly from sheep or cow milk. Another staple is kashkaval, widely consumed in households and restaurants. Cheese is a standard ingredient in banitsa, the national pastry, as well as in salads such as shopska. Bulgarian cheeses are also protected by designation systems in the EU.
Croatia
Croatia’s most renowned cheese is Paški sir, made from sheep milk on the island of Pag. Its distinct flavor comes from sheep grazing on aromatic herbs and salt-laden pastures. Other notable types include Škripavac, a fresh cow-milk cheese with a squeaky texture, and smoked cheeses from inland regions. Croatian cheeses often complement wine and olive oil traditions.
Greece
Greece is the birthplace of feta, which holds PDO status in the European Union and is central to Greek identity. Other major cheeses include graviera, kefalotyri, and manouri. Cheese is integrated into nearly every aspect of Greek cuisine, from salads and pies to grilled appetizers. The Greek cheesemaking tradition reflects millennia of continuity from ancient times.
Kosovo
In Kosovo, cheese is tied to pastoral life, with sheep and cow milk forming the base. Sharri cheese, produced in the Šar Mountains, is a brined cheese with protected designation. Fresh cow cheeses and kashkaval are also common. Cheese plays a role in traditional hospitality, often served with bread and preserved vegetables.
Montenegro
Montenegro is known for Pljevaljski sir, a white brined cheese with a smooth and slightly tangy flavor. Durmitor mountain regions produce smoked cheeses and specialty sheep cheeses. Dairy products remain a core part of local cuisine, consumed with cured meats and breads in both rural and urban settings.
North Macedonia
White brined cheese, locally called belo sirenje, dominates Macedonian cheesemaking. It is made from sheep, goat, or cow milk and widely used in traditional baked dishes. Kashkaval is another staple. Local households often prepare fresh cheeses, underscoring the persistence of artisanal practices.
Romania
Romania offers a wide variety, including telemea, a brined white cheese, and caș, a fresh cheese made from cow, sheep, or buffalo milk. Brânză de burduf, a sheep cheese aged in sheep’s stomach or bark, is one of the most traditional. Romania’s cheeses show both Balkan and Central European influences, reflecting its geographical position.
Serbia
Serbia produces several important cheeses, such as Sjenica cheese, a white brined sheep cheese, and Homolje cheese from eastern Serbia. Kashkaval and fresh cow cheeses are also widespread. Cheese accompanies both simple rural meals and elaborate festive tables, making it central to Serbian food culture.
Slovenia
Although Slovenia has strong Alpine influences, its southeastern regions connect to Balkan cheesemaking traditions. Tolminc, a hard cow-milk cheese, and Bovški sir, made from sheep milk, are notable. These coexist with brined and fresh cheeses consumed in households. Slovenia bridges Balkan and Central European dairy traditions.
Turkey (European Thrace)
In the European part of Turkey, cheese culture reflects both Balkan and Anatolian traditions. Beyaz peynir, a brined white cheese, is the most common, served at breakfast and in salads. Kaşar cheese, the Turkish counterpart to Kashkaval, is also widespread. These cheeses link Thrace closely to its Balkan neighbors while contributing to Turkey’s broader dairy heritage.