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Cow, sheep and goat milk cheeses

In the Karst region cow, sheep and goat milk cheeses are produced. They have odd names and an intense taste: the Tabor, which dates back to the Austro-Hungarian period according to the tradition; whereas the Jamar is placed in the bottom of a karst cave for about four months to let it ripen. Noteworthy are also the cheeses enriched with wild fennel or with satureja (zepek), a spontaneous plant growing in the upland.

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