Istrian cheeses under the brand name ‘Špin’ were presented in the Velvet Café in Zagreb. This cheese is produced in Agrolaguna, but only from fresh milk from domestic farms, whose quality is confirmed by many awards at prestigious local and global competitions. The host of the event was a renowned eno-gastro expert, journalist and publicist Rene Bakalović, who led guests through the presentation and tasting of cheeses.
“The Špin cheese conquers with its refinement and simplicity of taste, and the secret lies in non-intervention in natural processes, resulting in a natural, tasty cheese with a strong connection to the local terroir. Milk is not skimmed, and no corrections are made using additives, so the taste of the cheese is subject to seasonal variations of the pastures, a true uniqueness of Špin cheeses. Špin cheese factory is located in the Stancija Špin in Tar, only ten minutes’ drive from Poreč,” said Mia Vukdragović, head of marketing in Agrolaguna.
On offer in the hard cheeses category are – cow cheese, sheep cheeses, mixed cheese made from cow and sheep milk, cow cheese aged in Teran wine, cow cheese aged in Muscat Rose wine and mixed cheese in walnut leaves. In the semi-hard cheese category is young cow cheese, cow cheese with olives and cow cheese with truffles, and also there are Gran Istriano (extra hard cheese aged a minimum of 12 months and produced in 11kg pieces) and the unavoidable cow and sheep curd.
Except for excellent cheeses, guests enjoyed meals made from curd and cow cheese, as well as combining cheeses with wines, led by Agrolaguna oenologist Milan Budinski. Guests were welcomed with cheeses and the Perla Rose sparkling, a light sparkling drink made entirely from the Teran variety, since recently available on the market in a small package of 0.187 liters, ideal for summer enjoyment.
