Njeguški cheese, a Montenegrin specialty, was ranked 2nd on the list of TasteAtlas, the world food atlas, which published a list of the 50 best sheep's milk cheeses in the world.
"Njeguški cheese is a Montenegrin full-fat hard cheese produced from sheep's milk. The curd is first placed in cheesecloth, then in a cheese mold, and finally it is pressed with a wooden board that is covered with a stone. After a day, the cheese is salted and placed in a wooden box on two days and then left to age for at least four weeks until the cheese is ready to eat. The final product has a golden-yellow rind and a milky-sour, salty flavor," described TasteAtlas.
The only one better than Njeguški cheese is the Italian Pecorino Fiore Sardo, a hard full-fat cheese made from sheep's milk produced by domestic producers from the island of Sardinia, which has been protected by the authorized geographical origin since 1996.
You can see the complete list on the website Taste Atlas.
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