Tounjski Sir – Croatian Cheese from Lika

Tounjski sir is a celebrated artisanal cheese from the mountainous region of Croatia. This hard, full-fat cheese is crafted from raw cow’s milk and aged to perfection. Its distinct flavour and traditional production methods make it a true gem for gourmets and chefs seeking authentic Balkan flavours.

Distinctive Features

Tounjski sir typically forms a large, cylindrical wheel weighing between 4 to 7 kilograms. Its natural rind is hard and ranges in colour from pale yellow to a deeper golden brown, often marked by the imprint of the traditional cheesecloth used during pressing. The interior paste is firm and compact, exhibiting a pale ivory to light yellow hue. Its texture is slightly crumbly yet smooth, with a few small, irregular eyes scattered throughout.

The cheese possesses a medium humidity level, striking a perfect balance between moistness and dryness. Its aroma is clean and milky, with subtle notes of hay and pasture, a direct reflection of the cows’ diet. The flavour profile is complex, starting with a mild, buttery sweetness that gives way to a pronounced, piquant tang and a lingering, savoury finish. This cheese has a fat content in dry matter of approximately 45%, contributing to its rich mouthfeel.

Cheese Varieties

The primary variety of Tounjski sir is the classic version aged for a minimum of two months. This is the most common type found in markets and embodies the traditional flavour profile. Some producers create a ‘young’ Tounjski sir, aged for only 30 to 45 days, which is milder and softer in texture. This younger version is less complex but offers a creamier, more accessible taste for those new to the cheese.

Another notable variety is the extensively aged Tounjski sir, sometimes referred to as ‘stari’ or old cheese. This version is matured for six months to over a year, developing a much harder, granular texture and a intensely sharp, salty, and almost crystalline quality. Occasionally, you can find Tounjski sir that has been smoked over beechwood, which imparts a deep, smoky aroma and a darker, golden-brown rind. These smoked versions add a robust layer of flavour to the cheese’s inherent character.

History and Traditions

Tounjski sir originates from the village of Tounj in the Karlovac county of central Croatia. Its production is deeply intertwined with the pastoral traditions of the mountainous region of Kordun. For centuries, local farmers have raised cattle on the rich, diverse pastures of the Dinaric Alps. The cheese was historically a vital source of nutrition and a way to preserve surplus milk through the long winter months. The knowledge of its production has been passed down through generations within families.

The region is also famous for its clear air, freshwater springs, and other traditional products like lamb, potatoes, and forest mushrooms. The production of Tounjski sir is a point of local pride and a symbol of resilience and self-sufficiency. There is a strong tradition of serving this cheese at family gatherings, celebrations, and religious holidays like Easter and Christmas. It is often presented as a gift of honour to guests, signifying hospitality and respect. The methods remain largely artisanal, resisting full industrialisation to protect its authentic character.

Production Process

The production of Tounjski sir begins with high-quality, raw milk from cows grazing on local pastures. The milk is gently warmed in large copper vats. A natural rennet is added to coagulate the milk, forming a solid curd. This curd is then carefully cut into small, rice-sized grains using a traditional tool called a ‘šparica’. The cutting size is crucial for determining the final texture of the cheese, allowing the right amount of whey to be released.

The curds are stirred and heated slowly to a specific temperature to firm them up further. They are then gathered into a large cheesecloth and transferred into a wooden mould, called a ‘cacibanka’, which gives the cheese its characteristic cylindrical shape. The cheese is pressed for several hours to expel additional whey. After pressing, the cheese is dry-salted by hand and left to air-dry. The final and most critical stage is the aging process, which occurs in cool, humid cellars for a minimum of 60 days, though often much longer.

Wine or Beverage Pairings

From its local region, a robust red wine like Plavac Mali or Teran complements the salty, tangy notes of Tounjski sir beautifully. These wines have enough tannic structure and dark fruit character to stand up to the cheese’s intensity. A crisp, mineral-driven white wine from Istria, such as Malvazija, also provides a delightful contrast, cleansing the palate between bites. For beer lovers, a malty Croatian amber ale or a German-style Märzen lager pairs excellently, matching the cheese’s richness.

Internationally, a French Syrah from the Northern Rhône Valley or an Italian Chianti Classico are superb red wine choices. Their acidity and earthy notes harmonise with the cheese’s savoury profile. For a non-alcoholic option, a sparkling apple cider or a tart, homemade kompot (a fermented fruit drink common in the Balkans) offers a refreshing counterpoint. The effervescence and sweetness of the cider cut through the cheese’s fat and saltiness effectively.

Suitable Fruit and Vegetables

Fresh, crisp apples and pears are classic partners for Tounjski sir. Their sweetness and juicy texture balance the cheese’s saltiness and firm consistency. Figs, both fresh and dried, offer a honeyed richness that enhances the cheese’s creamy undertones. A handful of walnuts or almonds adds a necessary crunch and a nutty flavour that complements the cheese’s aged character perfectly. These pairings create a satisfying contrast in both texture and taste.

For vegetables, roasted bell peppers and grilled zucchini provide a smoky, sweet element that pairs wonderfully. A simple salad of bitter greens, like radicchio or arugula, dressed with a light vinaigrette, can cut through the cheese’s richness. Pickled vegetables, such as cucumbers or onions, offer a sharp, acidic bite that cleanses the palate. Sun-dried tomatoes also contribute an intense umami flavour that matches the depth of the aged cheese.

Suitable Meat and Fish dishes

Tounjski sir is a fantastic addition to charcuterie boards featuring cured meats. It pairs exceptionally well with pršut (Croatian prosciutto), which is salt-cured and air-dried. The cheese’s sharpness contrasts with the meat’s sweet, delicate flavour. It also complements spicy sausages like kulen, as the cheese’s fat content helps temper the heat. Shaved over a steak or burger, Tounjski sir melts beautifully, adding a salty, tangy kick.

For fish dishes, Tounjski sir works well grated over baked or grilled oily fish like mackerel or salmon. The cheese forms a delicious, golden crust that enhances the fish’s flavour. It can also be incorporated into a stuffing for trout or baked into a seafood pasta gratin. Its robust character stands up to strong fish flavours without being overpowering. Avoid pairing it with very delicate, white fish, as the cheese might dominate the dish.

Presentation

Remove Tounjski sir from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18-20°C, which unlocks its full aroma and flavour. Present it on a simple wooden board or a slate plate to highlight its rustic, artisanal qualities. Arrange a whole wedge or several chunks to show off its texture and rind. Place a suitable cheese knife nearby for guests to serve themselves.

For a more composed presentation, pre-slice the cheese and fan it out on the plate. Always include a separate knife for cutting to prevent the flavours of other foods from transferring. Provide small spoons for any accompaniments like chutneys or honey. Ensure the cheese is the centrepiece, with fruits, nuts, and bread arranged around it. The goal is to create an inviting and visually appealing display that honours the cheese’s tradition.

Recipe Ideas

Tounjski Sir and Potato Gratin

This rich gratin showcases the melting qualities of Tounjski sir beautifully. The sharp, salty cheese cuts through the creaminess of the potatoes, creating a deeply comforting and flavourful side dish. It is perfect for a cold weather meal alongside roasted meat or a simple green salad. The recipe is straightforward but yields impressive results, making it suitable for both weeknight dinners and special occasions.

The key is to use a mandoline to slice the potatoes evenly for consistent cooking. Fresh thyme and a touch of garlic infuse the cream with aromatic flavours that complement the cheese. Baking the gratin until the top is golden brown and bubbling ensures a delightful textural contrast between the crispy top layer and the tender potatoes beneath. This dish can be prepared ahead of time and baked just before serving.

• 1 kg potatoes, peeled and thinly sliced
• 200g Tounjski sir, grated
• 300 ml double cream
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste
• Butter for greasing

1. Preheat oven to 180°C. Generously butter a medium baking dish.
2. In a bowl, combine the cream, garlic, thyme, salt, and pepper.
3. Arrange a layer of potato slices in the dish. Sprinkle with some grated cheese and pour over a little of the cream mixture.
4. Repeat the layers, finishing with a layer of cheese and the remaining cream.
5. Cover with foil and bake for 45 minutes. Remove foil and bake for another 20-25 minutes until golden and potatoes are tender.
6. Let it rest for 10 minutes before serving.

Traditional Tounjski Sir Pasta

This simple pasta dish is a classic way to enjoy Tounjski sir in Croatian households. It highlights the cheese’s flavour without many competing ingredients. The recipe is quick to prepare, making it an ideal choice for a speedy yet satisfying lunch or dinner. The salty, tangy cheese creates a creamy sauce that clings perfectly to the pasta.

Using a good quality pasta like rigatoni or penne works best to catch the cheesy sauce. Reserving some of the starchy pasta water is crucial for emulsifying the sauce and making it silky smooth. A generous grind of black pepper adds a slight heat that enhances the cheese’s complexity. This dish is often served with a side of green salad dressed with lemon vinaigrette.

• 400g short pasta (e.g., penne, rigatoni)
• 150g Tounjski sir, finely grated
• 2 tbsp olive oil
• 1 clove garlic, lightly crushed
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 100 ml of pasta water before draining.
2. Meanwhile, heat the olive oil in a large pan over low heat. Add the garlic and cook until fragrant, about 1 minute. Remove and discard the garlic.
3. Add the drained pasta to the pan. Turn off the heat.
4. Add the grated cheese and a splash of the reserved pasta water. Toss vigorously until the cheese melts and forms a creamy sauce, adding more pasta water if needed.
5. Season generously with black pepper and toss again. Garnish with fresh parsley and serve immediately.

Similar Cheeses and Alternatives

If you enjoy Tounjski sir, you will likely appreciate other hard, aged cheeses from the Balkan region. Paški sir from the island of Pag is another renowned Croatian cheese, made from sheep’s milk, which offers a saltier, more granular texture and a complex, grassy flavour profile. From Serbia, Sremski cheese provides a similar firm texture and sharp, salty taste, though it is often made from a blend of cow’s and sheep’s milk. These cheeses share a common tradition of artisanal production and aging in specific microclimates.

Internationally, a well-aged Pecorino Romano from Italy can be a good substitute, offering a comparable salty punch and granularity, though it is made from sheep’s milk. A Spanish Manchego Curado, aged for a similar period, provides a firm texture and nutty, tangy flavours that resonate with Tounjski sir’s character. For a French alternative, consider a Cantal Entre-Deux, which has a firm, supple paste and a balanced, buttery yet sharp flavour that makes it a versatile option in cooking and on cheese boards. Each of these cheeses brings its own unique terroir to the table while satisfying a similar culinary niche.