One of the reasons why sheep milk was usually used was because cows were not able to climb the highland and reach the favorite grass and herbs which give Šar cheese its main characteristics.

It is known that the main herb which impacts the aroma and taste of Šar cheese is dill, which is very common in the highlands over 1,100 m (3,600 ft) altitude.

[5] The Šar cheese is different because the region is naturally rich in unique herbs and aromatic plants which results in a much richer, better-tasting milk.

The milk (or pre-cheese) stays in the diaper until it gains a strong and solid state and also starts to change its color from white to light yellow.

For example, one type of wood which is known to be neutral, doesn't impact the aroma of the cheese and is used most to construct those racks is called Pinus peuce.

Total production of Šar cheese is about 25 tones per year which is mainly produced in the region of Dragaš from sheep and cow milk.

Main characteristics related to Šar cheese is availability during all year, quality, saltiness and equal presentation in all regions of Kosovo.

The majority of these entrepreneurs operate in and around Prizren, such as ABI Industry, a fruit and vegetable processing company which also makes this popular cheese.

Veterans in industrial Šar cheese production are the above-mentioned ABI and another Prizren factory – Sharri – which has been in this business for a decade.