Pirot Kačkavalj – The Taste of Mountain and Knowledge

There are products that are more than food – they are witnesses of place and time. Pirot kackavalj belongs to that rare category: a cheese whose flavor comes not only from milk, but from the mountain, the air, tradition, and the hands that have been shaping it for more than two centuries.

Produced on the slopes of Stara planina, near the town of Pirot, this hard cheese is still made today according to the same recipe developed over 200 years ago. Its ingredients are simple – milk, salt, and time – yet the process itself is anything but.

A Cheese Made by Hand, Not by Machines

Pirot kackavalj is handcrafted and aged for several months at a constant temperature, with regular turning. The process begins with baskija, the raw cheese mass, which is then cut, stirred, salted, and shaped. At least twelve liters of milk are required for one kilogram of cheese, along with precise conditions and experience that cannot be learned from books, but only through practice.

It is made from sheep’s milk, cow’s milk, or a blend of both. The differences in taste are noticeable, but one thing remains constant: a rich, full, and distinctive character that leaves no one indifferent – whether local or foreign.

Stara Planina as a Hidden Ingredient

It is often said that Pirot kackavalj was “made by the mountain” – and there is truth in that. Sheep grazing on the rich pastures of Stara planina produce exceptionally high-quality milk, shaped by diverse herbs, clean air, and altitude.

At the same time, this is where one of the key challenges of preserving authentic products becomes visible. In the past, some mountain villages counted as many as 22,000 sheep; today, in certain areas, that number has fallen to just a few hundred. Depopulation and changes in lifestyle directly affect milk production – and with it, the future of the cheese itself.

Knowledge Still Being Passed On

One of the pillars of preserving Pirot kackavalj is the Dairy School in Pirot, where generations of cheesemakers have been educated since 1946. Here, students do not learn only the theory of cheesemaking, but an entire philosophy of the craft – from processing milk from Stara planina to understanding maturation and quality.

Today, students from all over Serbia come to this school, making Pirot a unique center of knowledge for traditional cheese production.

A Protected Product and a Living Heritage

Pirot kackavalj has protected geographical indication status and is listed as part of Serbia’s intangible cultural heritage. Around one hundred tons of authentic Pirot kackavalj are produced annually, clearly marking it as a limited yet highly valuable product.

Historically, the skill of making kackavalj was introduced to this region by the Crnovunci, Vlach nomadic tribes who seasonally grazed their sheep on Stara planina. Centuries have passed, yet the production method has remained almost unchanged – a true rarity in today’s food industry.

From Pirot to the World

Although deeply rooted in its place of origin, Pirot kackavalj has long crossed Serbia’s borders. It is sought after by the Serbian diaspora, tourists, and international markets alike – particularly in the Middle East, Europe, and the United States – where interest in authentic, handmade products with clear origin continues to grow.

Its long shelf life – up to two years – makes it an ideal “traveling ambassador” of Serbia. It is no coincidence that locals like to say no one leaves Pirot without tasting its kackavalj.

Why This Matters Today

The story of Pirot kackavalj is not only gastronomic – it is economic, cultural, and deeply tied to identity. It shows how authentic products can become powerful tools for sustainable tourism, rural revitalization, international promotion of Serbia, and collaboration with brands that value origin, quality, and storytelling.

That is why this series begins here – at the place where taste, knowledge, and mountain meet.