Cheeses of the Kvarner islands

Cheeses of the Kvarner islands

Grazing on the north Adriatic islands is very distinct, and it yields a readily identifiable aromatic sheep milk. On the island of Krk, people produce a small cheese weighing less than half a kilo, locally known as formajela. Around Vrbnik it is usually spherical, while above Baška it is square. If not sold in its fresh form it is kept in olive oil for up to a year.

 

On the islands of Cres and Lošinj, cheese is larger and usually with a higher fat content. Sometimes it is coated with the residue of olives which remains after the oil has been pressed out of them, and sometimes, although more rarely, it is smoked.

 

On the island of Rab cheeses are made still larger. These cheeses can weigh over two kg, and are considerably harder than the cheese produced on the more northerly islands of Kvarner.