Šar cheese it. Either solid or soft, for decades the cheese was handmade at old wooden shepherds’ huts or in the homes of mountain village folks. Lately however, companies have launched industrial production lines of this product. The cheese is traditionally made in Gora, Opolje and Štrpce. According to centuries-old recipes, Šar cheese is mostly made from sheep and cow milk, and it is the kind of milk which determines the cheese’s fat content.The production process evolved from a traditional to a more modern way of production during the years. This happened because of two major reasons, which are: In the traditional
Egyptian cheese or close to it; there was an old dry cheese; and there was a medium one in between." The first would have been unripened cheese made locally from sour milk, which may or may not have been salted. The old dry cheeses would have often been imported, and were cheeses ripened by rennet enzymes or bacteria. The nature of the "medium" cheese is less certain, and may have referred to preserved fresh cheeses, evaporated milk or cheese similar to Indian paneer, where the addition of vegetable juices makes the milk coagulate. Medieval Egyptian cheese mostly used buffalo or cows' milk,