There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. The
Pule cheese has gained much notoriety since 2000s as it became the most expensive cheese in the world.
Types
Cer cheese (cerski sir), made from goat milk, produced in the
Cer mountain region
Homolje cheese (homoljski sir), white brined cheese,[1] from cow, goat or sheep milk, produced in the
Homolje valley and mountains (GI)
Krivi Vir caciocavallo (krivovirski kačkavalj), yellow hard cheese, from sheep, cow and goat milk, produced in the
Zaječar region, named after
Krivi Vir(GI)
Mokrin cheese (mokrinski sir), white brined cheese, named after
Mokrin
Pirot caciocavallo (pirotski kačkavalj), hard cheese, produced in the
Pirot region