Post on 24-May-2020
2013
CatalogueThe Association of cheese producers in Bosnia and Herzegovina
2013.
The preparation of this publication was supported by the United States Agency for International Development (USAID)
and the Swedish International Development Cooperation Agency (Sida) through the Fostering Agricultural Markets Activity
(FARMA) project.
The Association of cheese producers in Bosnia and Herzegovina
Catalogue
CONTENT
Introduction
About BiH cheese
About BiH Cheese Producer Association
About USAID/Sida FARMA Project
Presentation of the Association Members
1. Agro Milk, Fojnica
2. ZZ Capra, Travnik
3. ZZ Livač, Laktaši
4. ZZ Eko Vlašić, Travnik
5. Milkos, Sarajevo
6. Puđa-Perković, Livno
7. Rama-Milch, Prozor/Rama
8. The Association of Producers of Sack Cheese, Nevesinje / Mostar
9. The Association „Gruda“, Ravno
10. Farm Zaruđe, Vareš
11. Svjetlana Miletić, Fojnica (independent producer)
Summary Table
Cheese from Bosnia and Herzegovina...
Thanks to the unique climate and its specific environment, Bosnia and Herzegovina may be proud of something which much larger countries do not have – beautiful types of cheese. Clean rivers and streams, pearl–like mountain lakes and huge areas for pasture have always been appropriate for cattle breeding development and the cheese production has been present here since the old times. An important characteristic of the cheese is a climate: one must feel regional vegetation in cheese, herbs from certain region, and a domestic tradition of producing has to be respected. In Bosnia and Herzegovina, as it is a rare case anywhere, there are extraordinary conditions for top-quality cheeses.
Apart from a big diversity of cheese on offer, most people from Bosnia and Herzegovina will agree with regard to the most famous ones: these are the Vlašić (Travnik) cheese, the Livno cheese, the Herzegovinian sack cheese and Trappist from the Banja Luka area.
The Vlašić cheese, by which the mountain Vlašić is known, falls among the best types of white cheese in brine. The cheese is produced from unpasteurized sheep milk and matures for 2-3 months. Inhabitants of the villages at the mountain Vlašić used to take it mostly to Travnik where they sold it, and that’s why it is called also the Travnik cheese. The Vlašić cheese is also made from cow milk for those to whom the flavor of the sheep milk is too strong. Cheese is traditionally cut in slices and packed before distribution.
The Herzegovina sack cheese or cheese from sheepskin sack is one of the most famous cheeses from the Herzegovina region. This cheese is typical for cattle breeding areas, particular those ones located on higher altitudes. The sack cheese, as its name says, is unique primarily because it is produced in a sack. In addition to other factors, the sack is the most responsible for the characteristic flavor and smell of this cheese. The sack cheese in its mature phase is in a form of irregular pieces of different sizes. The color is white to light yellowish, and it has a smell of sack where it is kept for approximately two months.
The Livno cheese falls into the category of hard, yellow cheeses. It appeared in the area of Southeastern Bosnia, that is, on the wide area of Livanjsko polje (Livno Field), from where its production has spread to the area of Glamoč and Tomislavgrad. The production of the Livno cheese started at the time of the Austro-Hungarian Monarchy in the late 19th century. The recipe has rapidly spread from the cheese plant around the surrounding villages and people started to produce cheese in their households. At that time cheese was produced according to the recipe of the Swiss Cheese Grojera (Gruyere, Greyerzer) and therefore people named it as the “Swiss Cheese“ and it was produced from sheep milk. Nowadays the Livno cheese is mostly produced from cow milk and the maturing period lasts approximately 2 months
Trappist is a type of semi-hard cheese, which is produced on the Balkans and in the south part of Central Europe, but also in other parts of Europe and the USA as well. Trappist originates from France, from where it was brought to the surrounding area of Banja Luka by the Trappist priests and they named it like this. In its composition the Trappist is full-fat cheese, semi hard and it is made of cow milk. The maturation time is from 5 to 12 weeks. The cheese has a shape of a cylinder, diameter of 16- 18 cm and height of 5-8 cm. Its weight is around 1 to 1,5 kg. The cheese has fine, flexible mass without holes and it is cut easily. Its flavor is soft, sweetish, and it melts nicely, like the Edam cheese. In the USA the Trappist is known like Gethsemane cheese, in Belgium like Pere Jospeh, Oka in the French part of Canada and Riddler in Norway. It is still produced in France where it is sold under the name of Port-Salut or Saint-Paulin.
Certainly, even more types of cheese may be found in BiH, but true cheese lovers already know that.
What is your favorite cheese from Bosnia and Herzegovina?
The Association of Cheese Producers in Bosnia and Herzegovina was established in 2012 and it gathers cheese producers from all BiH. The members of this state – level Association are processing companies, agricultural cooperatives, individual producers and smaller regional associations. As of September 2013 the Association gathers 15 active members which work with more than 2,000 farmers. The Association actively promotes its members and their products in the country and abroad. Other activities include joint procurement, advocacy, business linkages and dissemination of the information.
Given the natural beauties of Bosnia and Herzegovina which is rich with pastures, clean streams, rivers and lakes, the cattle breeding has always been an important part of rural life. Sheep, goats and cows have been grazing for centuries on beautiful hills and mountains, and diligent housewives have been preparing milk and dairy products of an extraordinary smell and flavor. The best cheeses were obtained from good milk, and this country is proud of four types of cheese, present in the offer of the Association members. They are the Vlašić cheese (white), Livno cheese (type Grojer), the sack cheese (traditional) and Trappist (monastery). These cheeses have won numerous awards for the quality, including some prestigious international awards and praises.
The Association Members sell their cheeses under their own brand, but also under the common brand which they chose by themselves: “Vrijedne ruke” (Diligent hands). Many will tell you that good cheese needs love and attention of hard working cheese-makers’ hands, and that there are no machines that could replace them. The basic goal of the Association is to inform cheese lovers from all BiH and whole world about the known and less known types of cheese from Sarajevo, Travnik, Livno, Nevesine, Ljubinja, Stolac, Berkovići, Ljubuški, Prozor-Rama, Konjic, Laktaši/Banja Luka, Fojnica, Vareš, Ravno and other places from all BiH.
Omer Mrakić, President of the Association, Travnik, BiH, t: +387 63 396 787; e: upsirabih@gmail.com, www.facebook.com/upsirabih
The Association of cheese producers in Bosnia and Herzegovina (UPS BIH)
The US Agency for International Development (USAID) and Swedish International Development Agency (Sida) are the partners in a 5,5 year project of Fostering Agricultural Markets Activity – FARMA).
The goal of the project is rapid, sustainable and broad-based economic growth through demand-driven interventions aimed at improved competitiveness of BiH agricultural producers and agribusiness enterprises. The purpose of the Project is to expand environmentally sustainable production, processing and sales of value-added agricultural products.
The primary objectives of the FARMA project in this sector include: (1) improving hygiene and milk quality and reaching EU standards; (2) improving the quality and volume of on-farm forage, while reducing costs; (3) improving dairy herd genetics; (4) improving record keeping; and (5) greater production of higher value products; (6) capacity building of veterinary laboratories and inspection services to overcome constraints for the export of products of animal origin to the EU.
In the dairy sector, the efforts of the USAID/Sida FARMA are focused on cheese production as well. Accordingly, big attention is paid to standardization of production, development of new types of cheese, improvement of marketing and promotion towards the domestic and foreign buyers.
For more information visit www.bosniafarma.ba
USAID/Sida FARMA projekat
Presentation of the Association Members
AgroMilk Company was established in
Fojnica, a nice place known for its clean
nature and therapeutic thermal springs. Far
from industry and any other pollutants, our
cows graze medicinal herbs and give milk
of a high quality and flavor. All products are
produced in a traditional and completely
natural way, without added preservatives. In
our offer we have fresh cheese, smoked fat
cheese, fat cheese (feta), (kajmak) cream and
pepper in cream.
FOJNICA FRESH CHEESE - domestic
and completely natural product produced
in a traditional way. Nutrition of cows is
mostly manifested through fresh cheese and
therefore our cheese has the best quality.
Cow nutrition of our subcontractors is still
based on natural nutrition not on artificial as it
is done on large farms.
o.d. „AGROMILK“ Nadbare bb, 71270 Fojnica, BiH, t: 062/144-867; e: agromilk@live.com
AgroKAJMAK - May be used as spread
for bread (somun), and we recommend for
gourmets and barbecue lovers to consume
with hot grill. Before use leave it on the room
temperature to become easier for spreading
and after that indulge in the enjoyment offered
by our AgroKAJMAK.
PEPPER IN CREAM – Milk product is
obtained by stuffing peppers with cream.
Intended for general population, may be
directly used or as a side dish. The product
has a characteristic flavor, softly sour- spicy-
salty flavor with strong peppers giving it
specific flavor.
FOJNICA SMOKED FAT CHEESE – Fat,
moderately salty, smoked cheese of the old
gold color and characteristic flavor, smoked
on beech, cherry, and plum wood.
FOJNICA FAT CHEESE - AgroKRIŠKA -
Completely produced from fresh cow milk
according to the original traditional recipe
with 45% of milk fat in dry matter.
The Agricultural Cooperative CAPRA was
established in 2011 in the vicinity of Travnik,
on slopes of the Vlašić Mountain. The
Cooperative deals with goat breeding and
production of goat milk, and key products
are goat cheese, goat milk and goat meat.
The full production is directed to the market
of Bosnia and Herzegovina.
The goat farm currently has 300 heads of
alpine goats and it is in process of certification
for organic production. Products are intended
to all categories of population. Due to the
therapeutic characteristics of goat milk, our
cheeses have a special market position;
they are very much in demand and they are
therapeutic for respiratory diseases.
Poljoprivredna zadruga CAPRA, Velika Bukovica bb, 72270 Travnik, BiH, t: +387 70 200 593, e: pz.capra@gmail.com
The agricultural cooperative Livač was
established in 2006 in Aleksandrovac,
municipality Laktaši near Banja Luka. It is an
initiator and one of founders of the cooperative
Caritas of the Banja Luka Diocese.
In addition to other types of agricultural
production, within ZZ Livač the production
of Trappist cheese was restarted according
to the original recipe. The production of this
famous cheese was initiated in the monastery
Marija Zvijezda in Banja Luka even in 1882.
In 2007, pater Tomislav Topić went to the Port
du Salut Monastery where again he obtained
the recipe for production of the original
cheese. At the same time a modern cheese
factory was under construction in which the
security measures were observed, but also
the traditional manner of cheese production
was fulfilled. The production according the
original recipe was renewed in 2008.
ZZ Livač, 78255 Aleksandrovac, BiH. www.livac-zz.com
Today they monthly produce approximately 2
tons of cheese, with an aim of increasing the
capacity. ISO 9001 and HACCP standards
are being introduced. This cheese is sold
throughout Bosnia and Herzegovina and it
is exported to regional markets, with a wish
to start the export to the countries of the
European Union as soon as possible.
The cheese has received different
recognitions on all manifestations where it
participated.
The agricultural cooperative Eko Vlašić was established in 2003 with an aim of standardizing
production of the Vlašić sheep and cow cheese and other autochthonous products from the area
of the Vlašić Mountain. The cooperative is involved in organizing purchase and processing of milk,
packaging and distribution of widely known Travnik cheese.
ZZ Eko Vlašić gathers more than 200 active members who dispose with the livestock of almost
500 milking cows and more than 12.000 sheep. The cooperative members annually produce
approximately 500.000 liters of sheep milk and approximately 1.000.000 liters of cow milk.
ZZ Eko Vlašić, Mudrike bb, Travnik, BiH. t: +387 63 396 787. e: zz_ekovlasic@yahoo.com, www.ekovlasic.com
Our building, as well as all accompanying
facilities, is located on the Vlašić Mountain. A
newly built cheese plant of 220 m2 is located
in the village Mudrike, approximately 2
kilometers far from the ski center Babanovac.
The basic products of the cooperative Eko
Vlašić are qualitative cheeses (sheep, goat
and cow cheese of the type FETA). These
are the traditional milk products from this
mountain.
Long –term goals of ZZ Eko Vkašić are:
• Protection of the geographic origin of the
Vlašić/Travnik cheese of which we have been
producers for generations.
• Protection of the autochthonous breed
Vlašićka pramenka through construction of
a breeding – selection center in cooperation
with the Veterinary and Agricultural Faculty in
Sarajevo.
• Standardized production of the Vlašić
cheese and other traditional products from
the Vlašić Mountain.
• Development of rural tourism – visit to
KATUNI in the heart of the Vlašić Mountain.
Milkos d.d, Mostarsko raskršće bb, Sarajevo, BiH, t: +387 33 763 775, info@milkos.ba, www.milkos.ba
Milkos Sarajevo Dairy was founded in
1953 and is the oldest dairy in Bosnia and
Herzegovina. Being a public enterprise till
2004, Milkos is now member of Teloptic
group, a privately owned company group.
The dairy is considered to be one of the
most modern in the region and beyond.
Through permanent investment and
innovations, Milkos, as one of the biggest
domestic dairies in the country, is offering
its customers the most delicious and
nutritious milk products.
MILKOS FETA CHEESE
Mikos feta cheese is the first product
of the most modern cheese factory
in Europe, available in 250 and 500 g
packages.
Top quality cheese, made according to a
traditional recipe, comes from the best
quality milk from our farm Spreca.
Spreca farm milk is distinguished for its
extraordinary composition of proteins,
minerals and edibility. This product will
satisfy requirements of every costumer
because of its good taste and quality
and, due to a fact it doesn’t contain
gluten, it is also convenient for those
who have problems with this protein or
with digestion.
Dairy Puđa & Perković located in Glinjevo,
a place near Livno, town widely known for
the Livno cheese. The dairy produces top
– quality cheeses from the mountain milk,
and the most famous products are the Livno
cheese, Livanjac and Trappist. Cheeses are
sold on the domestic and regional markets.
LIVNO CHEESE: This full – fat hard cheese
for cutting and grinding is produced from
the mixture of cow and sheep milk. We
produce it in circles of 1, 2 and 8 kilograms.
It matures under rind (crust) in a natural way
in underground storages, minimum for 80
days, and longer is desirable. The annual
production is approximately 180 tons. Its
organoleptic characteristics are: full flavor
and smell, specific and dominant piquancy.
Puđa & Perković mljekara d.o.o. Livno, Golinjevo bb, 34000 Livno, BiH. t/f: +387 34 245 744; www.livanjskisir.com
LIVANJAC: Full fat hard cheese for cutting
is produced exclusively from cow milk. We
produce it in circles of 1, 2 and 8 kilograms.
It matures under rind (crust) in a natural way
in underground storages minimum for 65
days. The annual production is approximately
70 tons. It derived from the many-year
family business of cheese production. It is
characterized by light yellow color, pleasant
flavor and mild piquancy not dominant as of
the Livno cheese.
TRAPPIST: Semi – hard cheese for cutting
produced exclusively from cow milk. We
produce it in circles of 1, 7 kilograms. It
matures under rind (crust) in underground
storages for 40 days.
Annual production is approximately 30 tons.
Trappist cheese is a type of semi hard cheese
and it has a long tradition. The cheese has
mildly acid flavor and pleasant smell.
Rama-Milch Company was established
in 2008 and it deals with purchase and
processing of milk produced on the mountain
pastures surrounding the Rama Lake. The
assortment consists of cheeses made of cow
milk, and the most famous are Rama hard fat
cheese and Smoked Rama cheese.
For all our cheeses it can be said that they
are ECOLOGICAL because milk is obtained
from milking cows which are fed on pastures
which are never treated with chemicals, and
the process of milk processing is completely
in compliance with the norms required for
ecological production.
Prozor/Rama
Rama-milch d.o.o., Rumboci bb, 88440 Prozor-Rama, BiH , t: +387 63 331 383; e: marko.franjic@hotmail.com
Rama - Milch
The Association of producers of sack cheese was established in 2009 and it has 42 members
from entire Herzegovina. The Association is registered at the state level and its goal is protection
and promotion of the Herzegovina sack cheese as well as other typical products. The Association
members are producers of sack cheese from the territory of entire Herzegovina (RS and FBiH) and
they are located in the municipalities of Nevesinje, Ljubinje, Stolac, Berkovići, Ljubuški, Prozor –
Rama and Konjic. Within the activities of the Association a central cheese ripening facility has been
built in Nevesinje with accompanying premises for degustation. One of the activities also includes
renovation of mini cheese plants, so called huts and their compliance with HACCP standards.
Traditional sack cheese from non-skimmed milk which is produced in the type of cow, sheep and
goat milk or by mixing these three types of milk, and it gets matured in sheep leather sacks. It is an
ingenious system to keep and transport easily perishable food products.
Sack cheese has specific organoleptic
characteristics. Cheese has smell of sack
in which it was maturing and of pastures
on which an animal was ruminating; it
cannot be compared with any known smell,
it is concentrated and intoxicating, and
it overwhelms suddenly a sense of smell
because such a strong smell is not expected.
It is not possible to produce sack cheese in
an industrial manner, and in 2006 it appeared
on the international Slow Food scene and
it continues to be a bright example of the
Herzegovina region where it is produced by
local family firms.
This cheese is a winner of the awards at the
Slow Food Fair in Italy. Due to specificity of
its production and seasonality of sheep and
goat milk, its availability in these variants is
limited to summer and autumn seasons,
while the cow cheese may be purchased at
any time of the year.
Depending to the size of a sheep of which a
sack is produced, the shapes reaching even
30 to 70 kilograms may be obtained. Almost
1 kilogram of cheese is obtained of 7 liters of
milk. In order to obtain 10 – 12 kg of a mature
product it is required at least 100 liters of
milk. Sheep milk is milk of the autochthonous
sheep pramenka, while cow milk is obtained
from two autochthonous cow breeds: buša
and gatačko.
Udruženje „Hercegovački sir iz mijeha, Stari Most 1, 88000 Mostar, BiH, t: +387 65 731 228; e: sirizmijeha@gmail.com
www.okusihercegovinu.com
The Association for agricultural and rural
development “Gruda” Ravno (shorten
name: the Association “Gruda” Ravno) was
established and registered in 2010 and
currently has 25 members. The basic goal
of its activities is to contribute to agricultural
development on the territory of the municipality
Ravno (Herzegovina), with an accent on
animal production. The Association gathers
members among returnees who are dealing
with cheese production from cow milk in
a traditional way (so called gruda - chunk),
and it attempts to modernize the process
and increase production by improving the
hygienic – sanitary conditions.
The basic product of the members of our
Association is cheese, known as “gruda”
in its local name, which is produced from
unpasteurized milk and it is characteristic only
for the territory of south-eastern Herzegovina.
Cheese making is done manually and for
one cheese it is required 4 to 5 liters of milk.
Cheese may be used for nutrition immediately
after curdling, but it may get dried in special
facilities intended for that purpose. Dried
cheese may be put in edible oil to stay at least
for one month because it is most delicious at
that time.
Udruženje Gruda, Slavogostići b.b., 88370 Ravno, BiH t: +387 36 981 071; f: +387 36 981 925; m: +387 65 896 571
RavnoAssociation Gruda
Also, dried cheese may be crumbled or
ground and put in jars and as such it can be
kept for a longer time period.
Products of our members are mostly sold
at their home addresses, and only a small
portion in the market in Trebinje. The biggest
number of buyers is from neighboring Croatia,
that is, from Dubrovnik which is approximately
10 kilometers far away.
The Farm „Zaruđe“ is in the vicinity of Vareš
and it is registered as an agricultural business
owned by Jospi Babić. In addition to his
own cow farm on the slopes of the Zvijezda
Mountain (1.270 m altitude), milk is obtained
also through purchase form local population.
This small farm has become known for
its smoked cheese and for its fresh full fat
cheese as well.
Smoked, full fat composite cottage cheese
with cream, and fresh milk and cream are
also on offer. All products are distributed
locally and this place is known for its natural
beauties and it has a big potential for agro –
tourism.
Farma Zaruđe, Zaruđe b.b., Vareš 71330, BiH, t: +387 32 841 064, +387 61 522 553
VarešFarm Zaruđe
What makes this farm special is that cows
spend 24 hours outdoor and they stay in
stables only for milking or during the winter
season, which is a guarantee for healthy milk
and dairy products.
Svjetlana Miletić has been dealing with cheese
production for eight years in Otigošće, which
is around 13 kilometers far from Fojnica. She
inherited love for cheese production from
her parents, and currently she makes for
her living from sales of cheese, which has
received some valuable awards.
Awarded Fojnica smoked dry cheese is made
according to a special, family recipe and it
gets dried solely on beech wood. Production
is sold out at the doorstep, and that’s why
the next challenge is to produce even bigger
quantities of cheese.
Svjetlana Miletić, Otigošče b.b., Fojnica, BiH, t: +387 30 803 015, +387 63 984 903
Fojnica / individual producerSvjetlana Miletić
Svjetlana also sells fresh milk and fresh
full fat cheese. In addition to her own farm
with 8 cows, she also purchases milk from
neighboring families.
NAME LOCATION
PRODUCTS
Agromilk o.d.
Fojnica
Fresh cheese, smoked fat cheese, fat cheese (feta), cream, pepper in cream
ZZ Capra
Travnik
Goat milk, cheese and meat
ZZ Livač Laktaši Trappist cheese
ZZ Eko Vlašić Travnik Sheep and cow Travnik cheese
Milkos d.d.Sarajevo Feta cheese, milk, yoghurt, kefir,
sour cream, milk spread, etc.
Puđa & Perković Livno Livano cheese, Livanjac, Trappist
Rama Milch Prozor - Rama Rama hard fat cheese and Smoked Rama cheese
Udruženje Hercegovački sir iz mijeha
Nevesinje - Mostar Sack cheese
Udruženje Gruda Ravno Cheese „gruda“
Farma Zaruđe Vareš Smoked, full fat composite cottage cheese with cream, cream
Svjetlana Miletić Fojnica Fojnica smoked dry cheese
The views expressed in this publication do not necessarily reflect the views of the United States Agency for International Development, the United States Government, the Government of the Kingdom of Sweden or Swedish International Development Cooperation Agency.