Tounjer cheese

The Tounjer cheese (kroat. Tounjski sir ) is a type of cheese from the region Tounj in Croatia . It is made from raw cow's milk that is not heated above 38 ° C during the manufacturing process. About 6 liters of milk are required for one kilogram of cheese. The lactobacilli Lactococcus lactis spp. lactis and Lactococcus lactis spp. cremoris used. The curd is traditionally pressed by hand in a metal sieve until it no longer contains any whey . The dry matter is then salted and smoked for two to three days over wood from fruit trees (mostly plums , sweet or sour cherries ) and then consumed within seven days without ripening .