There are several regional types ofSerbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses. ThePule cheese has gained much notoriety since 2000s as it became the most expensive cheese in the world.

• Cer cheese (cerski sir), made from goat milk, produced in theCer mountain region
• Homolje cheese (homoljski sir), white brined cheese,^[1] from cow, goat or sheep milk, produced in theHomolje valley and mountains(GI)
• Krivi Vir caciocavallo (krivovirski kačkavalj), yellow hard cheese, from sheep, cow and goat milk, produced in theZaječar region, named afterKrivi Vir(GI)
• Mokrin cheese (mokrinski sir), white brined cheese, named afterMokrin
• Pirot caciocavallo (pirotski kačkavalj), hard cheese, produced in thePirot region
• Pule cheese (pule),smoked cheese, made from donkey milk, produced inZasavica, world's most expensive cheese
• Šar cheese (šarski sir),hard cheese, produced inGora,Opolje andŠtrpce (in Kosovo), named afterŠar Mountains
• Sjenica cheese (sjenički sir), whitebrined cheese,^[1] fromsheep milk (traditionally), produced in thePešter plateau, named afterSjenica, nominated forIntangible Cultural Heritage
• Svrljig cheese (svrljiški sir), white brined cheese,^[1] cow milk, produced in theNišava valley, named afterSvrljig
• Svrljig caciocavallo (svrljiški kačkavalj), yellow hard cheese (seekashkaval), from cow milk(GI)
• Zlatar cheese (zlatarski sir), white brined cheese,^[1]cow milk, produced in the Pešter plateau, named afterZlatar

There is an annual "Balkan Cheese Festival" in Serbia, held since 2014.

• Vurda, dairy specialty in southeastern Serbia
• Kajmak, dairy specialty in the Balkans and Middle East
• List of cheeses

• Catherine Donnelly (2016).The Oxford Companion to Cheese. Oxford University Press. pp. 646–.ISBN 978-0-19-933088-1.

• Serbian cheeses
• Serbian cuisine
• Serbian products with protected designation of origin

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• Short description with empty Wikidata description