Cheese, a magnificent but often neglected food, is becoming increasingly more important in the Istrian gastronomy. This peninsula is known for its goat, sheep and cow milk cheese.
There are several key factors in the production of quality cheese: a good selection of pasture lands and quality feed, quality of milk used in cheese making, time and season of processing, shape and size as well as a correct preparation method.
Cheese is one of rare foods which can be consumed at any time, as a starter, a main course or a dessert, even as a snack. A diverse use of this popular food is supported by a large number of different cheese types and shapes.