Product Description
In the Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in milk fats – simply exquisite.
On the slopes of the mountain Lovćen above Kotor a picturesque mountain village Njegusi is situated within the homonymous national park. Njegusi are known as the birthplace of the Petrovic dynasty, which ruled Montenegro from 1696 – 1918 years.
Njeguši are the cradle of the people which bears that name and it had a significant role in history, giving prominent bishops and rulers to the Montenegrin state. Complex of houses of relatives made from stone were grouped alongside main rode which leads from Kotor to Cetinje and back.
There is birth house of Njegoš, the tower house of Petrović family, the house of Rade Petrović and Tomo Petrović. On the other side of road, in the same yard is the house of Duke Mirko Petrović with a threshing floor beside it. The house Njegoš was born in is made of stone, rectangular base with a vaulted tavern and belongs to the type of traditional popular architecture of the rocky part of Montenegro, simple, without decorative elements.
Natural environment (enviable land fund, pastures, communes and water) predetermined the basic occupation to be agriculture and livestock farming. Every piece of land was farmed carefully. Houses were built at the sides and edges as there was constant struggle to tear off as much farming land as possible from stone. They are enclosed by traditional dry stack stone walls.
Njeguši have always been known for dairy products and meat. Famous cheese of Njeguši used to be sold in Kotor, Coastal area, Dalmatia, Trieste and Venice, Marseille to Malta. Kastradina is also well known (dried mutton) and prosciutto of Njeguši which is the most important product to the day. There are around 230 inhabitants in Njeguši.
With its altitude of around 900m and near the sea, Njegusi is the true air spa where the two climates intersect. It is almost untouched virgin area without any industry.
A special attraction is the old road from Kotor to village Njegusi, famous serpentines of Lovćen, which is symbolized by 25 curves and 25 km road.
Njegusi are particularly attractive in the summer when the temperatures are much lower than on the coast. This is one of the most beautiful vantage points from which one can have a view of the Montenegrin coast, and if the weather permits even the coast of Italy can be seen.
On Njegusi you can enjoy the famous Njegus smoked ham – prosciutto, the cheese (which entered the German anthology of the world cheese in XVII century) and the mead. You could also visit the birthplace of Petar II Petrovic Njegos where the memories of this remarkable man, who was enlisted in the very top of world literature because of his book of poetics called “Mountain wreath”, are kept.
When talking about the history of food preparation in this region, the richest tradition goes back to the cheese production. Quality and experience, passed on through one generation to another made this dairy product an inevitable part of every meal in Montenegrin family!
In the entire Montenegro the process of production of cheese varies very little from the one 120 years ago! However, cheese of Njegusi is only produced in this part of the country and is kept 3 months in cold and dry place before serving. Special taste and aroma comes from the wooden pot where cheese is kept, called “kaca” /katza/.
In the Cetinje surroundings at Njeguši the famous cheese of Njeguši is produced. It is being kept at shaded in airy places up to 3 months before degustation. Dried and rich in milk fats – simply exquisite.
Njeguši are the cradle of the people which bears that name and it had a significant role in history, giving prominent bishops and rulers to the Montenegrin state. Complex of houses of relatives made from stone were grouped alongside main rode which leads from Kotor to Cetinje and back.
In the entire Montenegro the process of production of cheese varies very little from the one 120 years ago! However, cheese of Njegusi is only produced in this part of the country and is kept 3 months in cold and dry place before serving. Special taste and aroma comes from the wooden pot where cheese is kept, called “kaca” /katza/.
