● Travel
Cheese road through western Serbia in one weekend
From Sjenica to Zlatar, two days and half a kilo of cheese in the trunk — a route that measures height, salt and patience.
29·07 / 4 min#kackavalj
3 Editorial
● Gastronomy
Five homemade cheeses and what to go with them in the cup
Sjenica, Pirot and Homol on one board — and five hours that open each of them instead of killing them.
29·07 / 4 min
● Gastronomy
Kkakavalj: how steaming dough makes cheese with soul
Why is the dough of kaccavalla steamed at 80 degrees, how long does it take to mature and what connects it to the Italian caciocavallo hanging on a beam.
29·07 / 6 min