Sir iz mišine (Mišni sir)

Sir iz mišine (Mišni sir)

In the mountainous hinterland of the Zadar, Šibenik, Split and Dubrovnik clusters, cheese made from sheep milk is produced following the ancient method: it is allowed to age in a sheepskin. It is not shaped into any particular form, but comes in small grainy lumps and is delivered to markets in the sheepskins in which it has matured, which lends it a strong, distinct and memorable flavour. It is best when enjoyed as a part of a simple meal: with flatbread or bread baked under peka (an earthenware or metal lid, covered with live coals) accompanied by strong, red Dalmatian wine.