Sir Iz Mjesine

[Joel Olson]

Sir Iz Mjesine

Sir Iz Mjesine cheese is made in Yugoslavia (formerly Austria) from
ewe's skim milk. The milk is warmed in a bottle over a fire and coagulated
very quickly with rennet made from the dried stomachs of calves or hogs.
The curd is broken up with a wooden spoon, then is heated and stirred by
hand. when sufficiently firm, it is placed in forms about 8 inches square
and pressed into cakes about 2 inches thick. These cakes of cheese are
sometimes eaten fresh. However, they usually are dried for a day, then
cut into cubes, salted, and cured in the fresh skin of a goat or sheep.

USDA Agr Handbook No. 54, Cheese Varieties and Descriptions,
George P. Sanders, issued 1953