Cheese is another important component of Istrian gastronomy, with a variety of traditional cheeses produced throughout the region. Istrian cheese is often made from sheep’s or goat’s milk, giving it a distinctive flavour profile influenced by the local pastures and climate. One of the best known is Istrian hard cheese, usually made from sheep’s milk. It is known for its rich, nutty flavour and firm texture, making it a perfect companion to prosciutto and a range of local wines.

Another well-known cheese is Skuta, a fresh, ricotta-like cheese made from the whey left over from the production of other cheeses. Skuta is creamy and slightly tangy, and is often used in both sweet and savoury dishes. It can be enjoyed on its own, drizzled with honey or olive oil, or added to pastries, pasta and desserts. Cheese production in Istria follows traditional methods, with many small producers adhering to old techniques to ensure the highest quality and authenticity.