Mountain cheese with black tea is made from unpasteurised milk during the summer months when cows graze in the Matajur mountains. It matures for at least three months in the mountain pasture, where it acquires a full aroma, firm texture, and distinct flavour.
The cheese is infused with black tea, hand-picked by Domačija Butul in Sri Lanka. The tea adds a subtle aromatic depth to the cheese, creating an interesting link between mountain tradition and the homestead's spice routes.
It's excellent for cheese boards, with bread, fruit spreads, honey, tea, or a glass of natural wine.
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