Sharr cheese: sheep, tradition and altitude

The Balje family in Kosovo is one of just a few shepherd families that still use the Sharr mountains for their sheep to graze.

The family produces over a 1000 kilograms of cheese a season.

Sharr cheese is traditionally made from unpasteurized sheep’s milk, since cows were unable to reach suitable pastures.

The plants and herbs on the mountain are what give the cheese its distinctive and unique flavour.

A visual story by EFE/EPA’s photographer VALDRIN XHEMAJ

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