A Salaš is the home for shepherds and their sheep during the grazing season. It is established in Spring, when the Winter snow has melted.
The shepherds produce different kinds of milk products: unpasteurized sheep’s cheese, smoked cheese and whey.
This is the first part of our story. We followed shepherds and documented the process of making unpasteurized cheese. It is an old art,slowly forgotten in our age of processed foods.
These photographs were taken by Ada Bodjolle and Peter Durin.
