CHEESE FROM MIŠINE, SLAVKO PETROVIĆ, PAKOVO SELO

Preparation of cheese from the skins, locally known as cheese Mišina, there is a long tradition in the Dalmatian hinterland, part of Velebit and Lika.

There are no reliable data on the time of forming, but it is known that the Thracians and Illyrians are bred sheep to pasture Dinara, and probably from that time began his production. One hypothesis is that production started accidentally, spontaneous fermentation of milk in a bag that is then used for storing milk. Farmers are junket in which there was a separation of whey and curd to create further revised in the cheese and process perfected over time. Production is tied exclusively to areas of the Dalmatian hinterland, Velebit, Dinara and one part of Lika. It is also well known beyond the Croatian borders, in western Herzegovina. The technology of making cheese from skins basically has not changed since the first data on construction. Data from the literature suggest a number of activities that are undertaken for the government during the rule, with the aim of improving the production of cheese. However, all these activities had almost no influence on the production of goat cheese in the Dalmatian hinterland, and a tradition maintained to this day.