Njegusi Cheese
The road that runs from Kotor to Cetinje passes through Njegusi, a small hamlet with dozens of small agricultural properties. This unpretentious place of transit is known for two things: as the birthplace of Njegos and as one of Montenegro’s epicenter of food production.
Njegusi Prosciutto and Cheese are cornerstones of Montenegrin culinary tradition, acknowledged far beyond Montenegro’s borders. As essential ingredients, they also found their way into the Njeguski Steak. Njegusi Cheese, a full-fat hard cheese, is made using sheep’s milk.
Njegusi
Njegusi is a traditional Montenegrin village sitting at the other end of the Kotor Serpentine. It is renowned for its cheeses and Njegusi Prosciutto.
The curd is first placed in a traditional cheesecloth and then in a mould. The secret is then to firmly press it with a wooden plank which is topped with heavy stones. The curd is allowed to rest as is for 24 hours, then salted, and left to mature. Fermentation is necessary for the flavor and texture.
The final result is the delicious Swiss-type Njegusi Cheese featuring its signature golden-yellow crust and tangy herb flavor with hints of grass and hay. It was ranked within the top 25 sheep milk cheeses worldwide by Taste Atlas. Appreciation for their good work is what keeps the local cheesemakers going.
Within the past years, most of the cheesemakers closed down and moved to larger cities, and most of the cattle disappeared with them, that is with a few exceptions – the Popovic family’s being one. And small producers like them are particularly proud and passionate about their origins in Njegusi.
Njegusi Prosciutto
Njegusi Prosciutto is Montenegro’s premium dry-cured ham from the coastal plains above Kotor. Pairs well with Njegusi Cheese and Vranac.
“We keep true to our centuries-old traditions and everything is still made by hand. We are no industrialists, we want to keep it this way even if it would be more efficient to employ machines. I think that is one of the secrets of our Njegusi Cheese, the other one is our specific microclimate with influences from the mountains and the Adriatic Sea beneath,“ says one family member.
Many of the cheese wheels land at the Kotor Farmers Market, and the offer is surprisingly diverse. There is cow’s cheese, fresh cheese, and even sliced cheese in olive oil. Be it as it may, Njegusi Cheese pairs best with freshly baked bread, Njegusi Prosciutto, and a glass of Vranac Wine.
Vranac Wine
Montenegro’s most popular vino pairs well with cheeses and prosciutto. Vranac Wine is made from an indigenous grape variety.