The mixture of goat’s and sheep’s milk gives Kozovč cheese a unique taste and aroma.
Sheep’s milk contributes to a full and intense smell of Kozovč cheese; together with goat’s milk, it also creates a unique, slightly piquant taste, which becomes tangier and more intense with a longer ripening time. The rind of Kozovč cheese is of a light yellow-brown colour, while its texture is firm and evenly riddled with holes.
thermized whole goat’s and sheep's milk
Time of maturation
How to enjoy
Due to its unique taste, Kozovč cheese is best eaten on its own. When it is served at room temperature or sliced and put on warm toast, Kozovč cheese develops its full aroma, which can be nicely complemented by hazelnuts or olives and cranberry sauce.
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