Škripavac Cheese from Croatia – A Taste of Tradition

Škripavac is a fresh, soft cow’s milk cheese from the continental regions of Croatia. Its name, meaning “squeaker,” comes from the distinctive sound it makes when bitten into. This young cheese is celebrated for its mild, milky flavor and delightfully elastic, springy texture.

Distinctive Features of Škripavac

Škripavac is traditionally formed into small, flattened wheels or blocks. These typically weigh between 500 grams and one kilogram. The cheese has a pure, snowy white interior with no rind.

Its texture is its most famous attribute. It is exceptionally moist and springy. When you bite into it, the high moisture content and fresh curds create a distinct squeaking sound against the teeth.

Škripavac Cheese Varieties

The classic Škripavac is made from raw or pasteurized cow’s milk and is consumed very fresh. It is often sold within days of production. This version has the highest moisture content and the most pronounced squeak.

A slightly aged variety exists, though it is less common. This version is left to drain and dry for a few extra days. It loses some moisture, becomes firmer, and the squeak diminishes, developing a slightly tangier flavor.

History and Traditions of Škripavac

Škripavac originates from the family farms of central Croatia, particularly the regions of Slavonia and Moslavina. It was a practical way for farmers to use fresh milk quickly. The cheese does not require aging, making it an immediate source of nutrition.

This region is also famous for its kulen sausage, paprika-spiced stews, and Graševina wine. Škripavac is a staple at family gatherings and village celebrations. It is often homemade, with recipes passed down through generations, symbolizing simplicity and freshness.

Škripavac Production Process

Production begins with fresh, whole cow’s milk. The milk is gently warmed before adding rennet to coagulate it. The resulting curds are cut into large pieces to retain whey.

The curds are then lightly pressed into molds to form the characteristic shape. They are not cooked or aged extensively. The cheese is ready to eat after a brief draining period, often just 24 to 48 hours after milking.

Škripavac Wine or Beverage Pairings

A crisp, local white wine is the perfect companion for Škripavac. Croatian Graševina (Welschriesling) from Slavonia complements its mild acidity and freshness. A light, zesty Pinot Gris also works wonderfully.

For non-alcoholic pairings, consider a slightly sour whey drink or cold buttermilk. These beverages mirror the cheese’s lactic qualities. A light lager beer also cleanses the palate between bites of this fresh cheese.

Suitable Fruit and Vegetables for Škripavac

Fresh, seasonal vegetables pair beautifully with Škripavac. Sliced cucumbers, radishes, and juicy tomatoes offer a crisp contrast. Leafy greens like arugula provide a peppery note that highlights the cheese’s creaminess.

Sweet fruits balance the cheese’s mild salinity. Slices of apple and pear are classic choices. Fresh figs or a handful of grapes also create a delightful sweet and savory combination.

Suitable Meat and Fish Dishes for Škripavac

Škripavac is excellent crumbled over simple grilled meats. It melts gently on warm ćevapi (Balkan grilled minced meat sausages). It also adds a creamy element to a classic pljeskavica (Balkan burger).

With fish, it works well in baked dishes. Tuck chunks of Škripavac into a whole baked trout or sea bass. The cheese softens and adds richness without overpowering the delicate flavor of the fish.

Presentation of Škripavac

Remove Škripavac from the refrigerator about 30 minutes before serving. It is best enjoyed at a cool room temperature, around 16-18°C. This allows its texture and flavor to fully express themselves.

Present it on a simple wooden board or a slate plate to contrast its whiteness. Cut it into thick slices or cubes. Provide a cheese knife for serving and small forks for guests to help themselves.

Škripavac Recipe Ideas

Škripavac and Herb Stuffed Peppers

This recipe showcases Škripavac’s excellent melting qualities. It transforms simple bell peppers into a hearty vegetarian main course. The cheese becomes wonderfully stringy and creamy inside the sweet, roasted pepper.

The dish is a popular home-style meal in Croatia. It is often served with crusty bread to soak up the juices. It works equally well as a warm appetizer or a light lunch.

• 4 large bell peppers (mixed colors)
• 400g Škripavac cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 eggs, lightly beaten
• 2 tablespoons breadcrumbs
• Salt and black pepper to taste
• 3 tablespoons olive oil

1. Preheat your oven to 190°C.
2. Cut the peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix the grated Škripavac, herbs, eggs, breadcrumbs, salt, and pepper.
4. Stuff the pepper halves generously with the cheese mixture.
5. Place the peppers in a baking dish, drizzle with olive oil, and bake for 25-30 minutes until the peppers are soft and the topping is golden brown.
6. Serve immediately.

Fresh Škripavac Salad with Spring Vegetables

This salad highlights the cheese in its purest, freshest form. It is a celebration of spring and early summer produce. The squeaky texture of the cheese provides a fun contrast to the crisp vegetables.

It is an incredibly quick and refreshing side dish. It requires no cooking, making it perfect for a warm day. The lemon dressing enhances the cheese’s inherent freshness without masking its flavor.

• 250g Škripavac cheese, cut into 2cm cubes
• 1 cucumber, sliced
• 200g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• A handful of radishes, sliced
• 2 tablespoons fresh chives, chopped
• 3 tablespoons extra virgin olive oil
• Juice of half a lemon
• Salt and freshly ground black pepper

1. In a large salad bowl, combine the cubed Škripavac, cucumber, tomatoes, red onion, radishes, and chives.
2. In a small jar, shake together the olive oil, lemon juice, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss very gently to combine, ensuring the cheese cubes are coated but not broken.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld.
5. Serve immediately as a fresh starter or side.

Similar Cheeses and Alternatives to Škripavac

Mladi sir is another fresh Croatian cheese very similar to Škripavac. It is also a young cow’s milk cheese known for its mild flavor. The main difference is often in the size of the curd and the level of salt used.

Internationally, Serbian Sjenički sir shares a comparable fresh, squeaky texture. Polish Twaróg is a fresh farmer’s cheese with a similar mildness, though it is often crumbly rather than springy. Greek Anthotyros, when fresh, offers a parallel milky freshness but is typically made from sheep’s or goat’s milk. For those seeking a similar experience, any very fresh, unsalted, or lightly salted curd cheese can be a good substitute, though the iconic squeak is uniquely tied to Škripavac’s specific texture and moisture content.