Istrian cheese is one of the region best-kept culinary secrets. While truffles and olive oil draw most of the attention, the peninsula small-scale cheese producers craft some of the most characterful dairy products in the Mediterranean.
The Main Varieties
Istrian cheese-making centres on sheep milk and goat milk. The most celebrated varieties are fresh sheep cheese, semi-aged varieties with a nutty firm texture, aged hard cheeses ideal for grating, and cheese aged under olive oil or wine marc.
- Fresh sheep cheese: creamy, mild, with a lactic tang
- Semi-aged varieties: nutty with a firm yet yielding texture
- Aged hard cheeses: intensely savoury, ideal for grating
- Cheese aged under olive oil or wine marc
Cheese and Truffle: A Perfect Marriage
Istrian cheesemakers often incorporate local truffles into their products. Truffle-studded cheese has become one of the most popular souvenirs visitors take home from the region.
When you combine our cheese with our truffles and our olive oil, you have Istria on a single plate.
Where to Find It
- Farm shops and agritourism estates throughout the interior
- Weekly markets in Rovinj, Porec, and Pula
- Specialty food shops stocking certified products
