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Jubilee Cheese Festival in Kolan
In Kolan these days, it is not difficult to find cheese. It is harder to find someone who has nothing to say about it. At every turn, someone cuts a slice, shows the color of the rind, explains how long the cheese has been ripened, or simply hands a piece across the table with a brief: “Try it.” And then you try it. First you feel the familiar saltiness, then the full, almost meaty aroma, and then something that is difficult to translate into words, but easy to recognize – th
Vedran Obućina
13 hours ago5 min read
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