Procedure for obtaining soft fresh cheese with wild garlic is consisted of dealing with a pasteurized whole milk to which a starter culture is added, while the temperature is about 28-30ᵒC, during the period of 30-45min. After that, a chymosin based rennet is added to the milk, while the temperature is still about 28-30ᵒC, during the period of 30-45min. During the curd treatment phase, 0,2 - 0,4% of fine grinded wild garlic is added to the cheese mass. Grinded wild garlic is soaked in the special vessel with a hot water and spread through the cheese mass, in order to achieve equally distributed particles of garlic over the whole cheese structure. Next step is pressing of the cheese during the period of 30 - 50min, followed by the cutting into the slices of preferred shape. After the dry salting sequence, cheese in the tank is poured with hot salty solution, with a 12 - 13% of salt content, where it stays for 20 - 30min, while the temperature of the slices rises up to 56 - 58ᵒC. Slices are transferred into the drying chamber, where it is dried for 24 - 48h on the room temperature. Afterwards it is packed into the vacuum bags and kept in the cooling chamber, on the 4-8ᵒC until it is used.Postupak za izradu mekog svežeg sira sa sremušem sastoji se u tome što se punomasno pasterizovano mleko na temperaturi od 28-30°S podvrgava dejstvu starter kulture u trajanju od 30-45 minuta. Zatim se mleko podsirava himozinskim sirilom na temperaturi od 28-32 °S u vremenu od 30 do 45 minuta. U toku obrade gruša, sirnoj masi se dodaje 0,2 do 0,4% fino samlevenog sremuša. Mleveni sremuš se u posebnoj posudi kvasi vrelom vodom i razastire (soli) po masi i utrljava čime se nastoji da se čestice sremuša što ravnomernije rasporede po celoj strukturi sira. Nakon unošenja sremuša sir se presuje u trajanju od 30-50 minuta i seče na kriške željenog oblika. Nakon suvog soljenja sir se u kadi zaliva vrelim slanim rastvorom, sa 12-13% soli, u kome odstoji 20-30 minuta i temperatura kriški se podi
