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.