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In terms of food production, cheese production is the oldest in Montenegro. The recipe of cheese making has been passing from generation to generation in most households. Geographically Montenegro is very suitable for cattle breeding. Cheese types vary from area to area. Prljo is made from skimmed milk. The milk is warmed, and then the rennet is added. After the cheesing process is over, the whey is decanted and the cheese is put into a filter and the filter is tied. The filter is pressed firmly, to separate the whet completely. The cheese is transferred into a vat, seasoned with salt and then aged well into leather bags.

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Other cheeses from Montenegro: Buča, Cijeli sir, Kajmak/Skorup, Njeguši, Puni, Zetica