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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. Rennet is added into fresh milk. The mixture is left for cheesing to happen. The cheese is cut into pieces and then the whey is separated. The cheese is transferred into a vat. The cheese is not cut again but left as a whole.

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