KVARGLI
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Ingredients:
1.5 kg fresh cow's cheese
Salt
Red paprika powder
Garlic (optional)
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Preparation:
Add salt and red paprika (which can be sweet, hot, or a mix of both, depending on your preference) to the fresh cheese. If desired, add some crushed garlic. Mix everything well, shape into cones, and then place them on a rack, cover with cheesecloth, and air-dry for 2 days. You can also dry them over smoke. Serve with cold cuts as an appetizer.
And just for your information, Bjelovar kvargl is listed in the European register of products with protected geographical indications, and after Paški cheese, it is our second protected cheese.
