🧀

Istarski Sir

HardCow MilkCroatia, IstriaNONE

Traditional hard cheese from the Istrian peninsula. Aged for extended periods, it develops a complex sharp flavor. Some varieties are infused with Istrian black truffles, making it a regional delicacy.

Aging Time

3 months – 1 year

Style: Hard
Milk: Cow
Origin: Croatia · Istria
Ripening: ≥ 3 months

Tasting Board

Texture

Hard, granular, compact

Flavor

Sharp, nutty, slightly sweet with truffle notes when infused

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Istarski Sir

Browse all cheeses

Same style and milk

Parmigiano-Reggiano

Hard · Italy

The undisputed King of Cheeses, produced for over 900 years using unchanged traditional methods. Each wheel takes 550 liters of milk to produce. The name is stenciled on the rind, and genuine wheels bear the Consorzio seal.

🧀Same style and milk

Beaufort

Hard · France

Prince of Gruyères. Made in Savoie Alps at high altitude. Concave sides from traditional wooden hoop. Summer (été) and mountain pasture (alpage) versions highly prized.

🧀Same style and milk

Cantal

Hard · France

One of France's oldest cheeses, mentioned by Pliny the Elder. Made in volcanic Auvergne for over 2000 years. Similar to English cheddar.

Same style and milk

Comté

Hard · France

France's most popular AOC cheese. Made in cooperative dairies (fruitières) since 13th century. Each wheel scored from 1-20 for quality. Terroir-driven flavor varies by season and pasture.

🧀Same style and milk

Cotija

Hard · Mexico

Traditional Mexican aged cheese, often called "Parmesan of Mexico." Named after Cotija town in Michoacán. Traditionally made from raw milk. Crumbled over tacos, elote, beans.

🧀Same style and milk

Grana Padano

Hard · Italy

Italy's most produced PDO cheese, with over 5 million wheels annually. Created by Cistercian monks in 1135 AD in Chiaravalle Abbey.

Add to Your Library

Save Istarski Sir to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.