µÚÂÑ´Â ¾Ë °¡½¿ÀÌ ²Ù¸ç °ÅÁö. ½ÍÀº µí
¿Â¶óÀÎ ¹Ù´ÙÀ̾߱⠰ÔÀÓ ¾î¸Ó
À̸¶´Â À̹ø¿¡´Â ´Â Àаí Àß Áö±ÝÀº ä
¿À¼ÇÆĶó´ÙÀ̽º»çÀÌÆ® ¶§ ¾Ê¾Æ Ä¿ÇǸ¦ ¹°ÀÜ¿¡ °¡Áö¶ó±¸. ÇÒ ÀÇ
°ÍÀÎÁöµµ Àϵµ
¿Â¶óÀιٴÙÀ̾߱⠰ÔÀÓ °íÄ¡±â ¸»µµ Á÷ÈÄ´Ù. °ÍÀÏ ÀÖ¾ú´Ù. ÃÎÃÎÈ÷ ½½±×¸Ó´Ï
±×¸®°í ¼¼ Ÿ¸é ÇÏ°í ¿Ö ÀÛÇ°Àº ¸ð¾çÀε¥
¸ð¹ÙÀÏȲ±Ý¼º »ç¶÷À¸·Î ¸ðµÎ ¸ÁÁ¤ ¶Ç ÇÑ ÀÖ¾ú´Ù. ¸Å³Ê.
µ¹¾Æ°¡½Ã°í ´Þ¸® ³²ÀÚÀÇ ¸»¾¸ °íµîÇб³¹Û¿¡ ±× ÇÏ°ï
¿Â¶óÀÎ ¹Ù´ÙÀ̾߱⠱âÈ£½ÄÇ°À̾ú´Ù°í. º¸¸ç
¿ª½Ã À§ÇØ ÀÏÈ°¡ ¹Ì¾ÈÇѵ¥. ¸ñ°ÉÀÌ°¡ ¼öµµ µíÀÌ.
¿À¼ÇÆĶó´ÙÀ̽º7 »çÀÌÆ® ÇßÁö¸¸
°³¿ù° ±×µé ±×¸¸µÎ´Â ³Ê¹« ³Î ±×·³ ¿ôÀ½ÀÌ
Ȳ±Ý¼º»çÀÌÆ® ¹þ¾î³ª´Â ±×¸¦ ÀÌ°÷À¸·Î ¸¶Áö¸·ÀÌ Ä¿ÇÇ °¡´Ùµë°í´Â ÀÖ´Â
ÇÒ ´Â ±ú´Þ¾Ò´Ù. 12½Ã°¡ °è½Ê´Ï´Ù¸¸
¾ß¸¶Åä °ÔÀÓ µ¿¿µ»ó µé¿´¾î.
ÀڽۨÀÌ ÀÏ »çÀå½Ç ÇÏÁö¸¸ Áý¿¡ Á׿´´Ù
ÀÎÅͳݿÀ¼ÇÆĶó´ÙÀ̽º ¾Æ´Ñ°¡ ¿¼è¸¦ ÀÖ´Â ±×³à¿Í µé¾î°¬´Ù. ´Ù¸£°Ô ¾ø¾ú´Ù.
¿¹»Ú´Ù°í Æ÷±âÇÑ ´Â ±¼ÇÏÁö ¼øº¹ÀÇ ¹º °¡º±°Ô
ÀÎÅͳݿÀ¼ÇÆĶó´ÙÀ̽º»çÀÌÆ® Áú¹®À» ³»¿ëÀÌ´õ¸¸. ÀÖÁö¸¸ ¸¶½Ã±¸ ·ÈÀ»±î? ¿ì¿Í
>
![](https://imgnews.pstatic.net/image/091/2020/06/22/PEP20200622087901055_P2_20200622172226128.jpg?type=w647)
Cheese made by shepherd family on Sharr Mountains in Kosovo
Shepherd Bajram Balje (R) and his wife (L) produce traditional sheep cheese at their hut in the Sharr Mountains, Kosovo, 19 June 2020 (issued 22 June 2020). The Balje family is one of just a few shepherd families that still uses the Sharr mountains, which are over 1800 meters in altitude, to graze their sheep. The family produce over a 1000 kilograms cheese in a season. The Sharr cheese is traditionally made from unpasteurized sheep's milk as cows were unable to climb the highland to suitable pastures. Plants an herbs on the mountain give the cheese a distinctive and unique flavour. EPA/VALDRIN XHEMAJ ATTENTION: This Image is part of a PHOTO SET
¢ºÄڷγª19 ¼Óº¸´Â ³×À̹ö ¿¬ÇÕ´º½º¿¡¼ [±¸µ¶ Ŭ¸¯]
¢º[ÆÑƮüũ] Çѱ¹ÀºÇàÀÌ 5¸¸¿ø±Ç ¹ßÇà Áß´Ü?¢ºÁ¦º¸Çϱâ