- Season
- Available all year; it is a factory-made dairy product with no seasonal variation.
- Price
- Low
- Nutrition per 100 g
- 265 kcal
- 14.2 g protein
- 21.5 g fat
- 3.9 g carbs
Balkan Cheese
Dairy
Balkan Cheese
Balkánský sýr is the Czech everyday white cheese in brine: a soft, bright-white, semi-fat cheese made mostly from pasteurised cow's milk and sold in blocks or cubes sitting in salty liquid. Under Czech food law (vyhláška 397/2016 Sb.) it belongs to the natural cheeses kept in brine.
In practice
How to store
- On the counter
Do not keep it at room temperature. It is a soft fresh cheese and must be refrigerated. Take out only the portion you are about to serve.
- In the fridge
Store at 2–8 °C, unopened, until the use-by date. Once opened, keep the cheese submerged in its own brine in a closed container. Producers usually advise eating it within about 3 days. If you have lost the brine, cover the cheese with cooled salted water.
- In the freezer
It can be frozen, drained and well wrapped, for up to about 2–3 months. After thawing in the fridge it turns more crumbly and watery, so use it in cooked dishes, baking or spreads rather than in salads.
How to choose
Look for the dairy chiller cabinet, usually near the tvaroh and other fresh cheeses. Read the label for the milk type: most Czech balkánský sýr is cow's milk only, while sheep's or goat's milk versions are labelled as such and cost more. The fat content is given as "% t.v.s." (fat in dry matter). Choose higher values for a creamier cheese and lower ones for a firmer, leaner one. The pack should be intact and the cheese should be fully covered by brine. The cheese should be evenly white to slightly creamy, with no yellowing, slime or off smell. Check the use-by date ("spotřebujte do").
What to swap in
Best swap
Another white cheese in brine, such as sheep's or goat's milk balkánský sýr, Bulgarian sirene or genuine Greek feta (stronger and more expensive).
In a pinch
Salted, well-drained tvaroh or a crumbly fresh cheese mixed with a pinch of salt. Note that it is less salty and has a softer texture.
Preparation
Drain the cheese and pat it dry. Cube or crumble it with a knife or fork. If it is too salty for your taste, soak it in cold water or milk in the fridge for 30 minutes to a few hours, tasting as you go. Add little or no extra salt to any dish containing it.
Don't toss it
Use the last soft crumbs in a spread: mash them with butter or tvaroh, paprika and chopped onion or herbs. If the leftover brine is still clean and fresh, use it to keep the rest of the pack moist rather than pouring it away.
In the kitchen
Cooking
In Czech kitchens it is most often eaten cold, cubed into a "Greek-style" or Balkan vegetable salad of tomato, cucumber, pepper and onion. It is also crumbled over salads and bread, or mashed into spreads (pomazánky). When heated it softens but holds its shape. Bake it in foil or a small dish with tomatoes, peppers, garlic and oil. Use it as a topping for savoury tarts, pizza and quiches, or fold it into fillings with spinach, potatoes or eggs. Bake or grill it at oven temperatures of about 180–200 °C until it is soft and lightly coloured.
Goes well with
- Tomato
- Cucumber
- Bell Pepper
- Red Onion
- Black Olives
- Olive Oil
- Oregano
- Ground Paprika
- Garlic
- Spinach
- Potatoes
- Watermelon
What it is
Balkánský sýr is the Czech everyday white cheese in brine: a soft, bright-white, semi-fat cheese made mostly from pasteurised cow's milk and sold in blocks or cubes sitting in salty liquid. Under Czech food law (vyhláška 397/2016 Sb.) it belongs to the natural cheeses kept in brine. Czech dairies such as Madeta, Mlékárna Polná and Bohemilk make it, and retailers sell it under their own labels. Typical packs are small sachets or tubs of about 115–250 g, plus 1–3 kg buckets for catering. It is made in the style of Balkan brined cheeses, but it is its own product, not Greek feta. Because "feta" is an EU protected designation of origin, Czech cheese of this kind cannot use that name and is sold as "balkánský sýr" or "sýr balkánského typu".
How it tastes
Clearly salty, with a clean, lightly sour taste of fresh milk. Most Czech versions are sold unripened, so they taste milder and simpler than sheep's-milk cheeses and lack their animal, peppery notes. The texture is soft and moist. It crumbles easily but can also be sliced into cubes. It goes softer and creamy when heated but does not melt into strings.
Common questions
Is balkánský sýr the same as feta?
How long does balkánský sýr keep after opening?
How can I make balkánský sýr less salty?
Can I bake or grill balkánský sýr?
Is balkánský sýr suitable for vegetarians?
Deep dive
2 min read
Varieties
Cow's milk balkánský sýr
– the standard Czech product, made from pasteurised cow's milk and sold unripened in brine. Fat in dry matter varies by maker, roughly 38–48 %.
Sheep's or goat's milk versions
– sold in some Czech shops and specialist Balkan stores. They taste stronger and cost more.
Marinated balkánský sýr
– cubes kept in oil with herbs, garlic or chilli, sold ready-made or prepared at home.
Home-made "balkán"
– a popular Czech home recipe. Milk is curdled with rennet, or a quick version is made from tvaroh, then the curd is pressed and stored in brine.
Related but different products
– Greek feta (an EU PDO cheese made only from sheep's milk or sheep's and goat's milk in Greece), Bulgarian sirene and Romanian telemea. These are separate cheeses, not the Czech balkánský sýr.
History
The name refers to the Balkan tradition of white cheeses kept in brine. In Czechia it became an established, cheap everyday product made by domestic dairies from cow's milk. After Greek feta was registered as an EU protected designation of origin in 2002, cheeses of this type made elsewhere had to be sold under other names once the transitional period ended in late 2007. Czech shops kept using "balkánský sýr" and "sýr balkánského typu".
Science
Pasteurised milk is set with rennet and lactic acid cultures. The curd is cut, drained and pressed or moulded into blocks, then placed in brine. Brine strength varies widely: commercial white cheeses are typically kept in roughly 6–10 % salt brine, while home recipes range up to about 15–20 %. The salt draws out moisture, firms the curd and slows the growth of spoilage organisms. This gives the cheese its long shelf life when unopened. The lactic cultures supply the mild sourness. Most Czech products are sold unripened, which keeps the flavour clean and milky.
Sourcing and ethics
Most balkánský sýr in Czech shops is made by Czech dairies from domestic cow's milk. The label states the producer and country of origin, and Czech-made products may carry quality labels such as Klasa or Regionální potravina. Allergen: it contains milk, which is highlighted in the ingredient list under EU Regulation 1169/2011. Many products use microbial rennet, but this is not universal, so vegetarians should check the label. Most products are made from pasteurised milk, but some imported sheep's or goat's milk white cheeses may not be, so check the label. As a soft cheese it should be kept chilled and eaten within a few days of opening. Its high salt content is worth noting when planning meals.