The Association of cheese producers in Bosnia and

Catalogue
2013
2013.
The Association of cheese producers in Bosnia and Herzegovina
Catalogue
The Association of cheese producers in Bosnia and Herzegovina
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.
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 (UPS BIH)
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, ProzorRama, 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: [email protected], www.facebook.com/upsirabih
USAID/Sida FARMA projekat
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 demanddriven 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
Presentation of the
Association Members
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.
- domestic
PEPPER IN CREAM
– Milk product is
AgroMilk Company was established in
FOJNICA FRESH CHEESE
Fojnica, a nice place known for its clean
and completely natural product produced
obtained by stuffing peppers with cream.
nature and therapeutic thermal springs. Far
in a traditional way. Nutrition of cows is
Intended for general population, may be
from industry and any other pollutants, our
mostly manifested through fresh cheese and
directly used or as a side dish. The product
cows graze medicinal herbs and give milk
therefore our cheese has the best quality.
has a characteristic flavor, softly sour- spicy-
of a high quality and flavor. All products are
Cow nutrition of our subcontractors is still
salty flavor with strong peppers giving it
produced in a traditional and completely
based on natural nutrition not on artificial as it
specific flavor.
natural way, without added preservatives. In
is done on large farms.
our offer we have fresh cheese, smoked fat
FOJNICA SMOKED FAT CHEESE – Fat,
cheese, fat cheese (feta), (kajmak) cream and
moderately salty, smoked cheese of the old
pepper in cream.
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.
o.d. „AGROMILK“ Nadbare bb, 71270 Fojnica, BiH, t: 062/144-867; e: [email protected]
The Agricultural Cooperative CAPRA was
The goat farm currently has 300 heads of
established in 2011 in the vicinity of Travnik,
alpine goats and it is in process of certification
on slopes of the Vlašić Mountain. The
for organic production. Products are intended
Cooperative deals with goat breeding and
to all categories of population. Due to the
production of goat milk, and key products
therapeutic characteristics of goat milk, our
are goat cheese, goat milk and goat meat.
cheeses have a special market position;
The full production is directed to the market
they are very much in demand and they are
of Bosnia and Herzegovina.
therapeutic for respiratory diseases.
Poljoprivredna zadruga CAPRA, Velika Bukovica bb, 72270 Travnik, BiH, t: +387 70 200 593, e: [email protected]
The agricultural cooperative Livač was
In 2007, pater Tomislav Topić went to the Port
Today they monthly produce approximately 2
established
Aleksandrovac,
du Salut Monastery where again he obtained
tons of cheese, with an aim of increasing the
municipality Laktaši near Banja Luka. It is an
the recipe for production of the original
capacity. ISO 9001 and HACCP standards
initiator and one of founders of the cooperative
cheese. At the same time a modern cheese
are being introduced. This cheese is sold
Caritas of the Banja Luka Diocese.
factory was under construction in which the
throughout Bosnia and Herzegovina and it
In addition to other types of agricultural
security measures were observed, but also
is exported to regional markets, with a wish
production, within ZZ Livač the production
the traditional manner of cheese production
to start the export to the countries of the
of Trappist cheese was restarted according
was fulfilled. The production according the
European Union as soon as possible.
to the original recipe. The production of this
original recipe was renewed in 2008.
The
in
2006
in
cheese
has
received
different
famous cheese was initiated in the monastery
recognitions on all manifestations where it
Marija Zvijezda in Banja Luka even in 1882.
participated.
ZZ Livač, 78255 Aleksandrovac, BiH. www.livac-zz.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.
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
Long –term goals of ZZ Eko Vkašić are:
of the Vlašić Mountain. The cooperative is involved in organizing purchase and processing of milk,
packaging and distribution of widely known Travnik cheese.
• Protection of the geographic origin of the
Vlašić/Travnik cheese of which we have been
ZZ Eko Vlašić gathers more than 200 active members who dispose with the livestock of almost
producers for generations.
500 milking cows and more than 12.000 sheep. The cooperative members annually produce
• Protection of the autochthonous breed
approximately 500.000 liters of sheep milk and approximately 1.000.000 liters of cow milk.
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.
ZZ Eko Vlašić, Mudrike bb, Travnik, BiH. t: +387 63 396 787. e: [email protected], www.ekovlasic.com
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
Milkos Sarajevo Dairy was founded in
Through
permanent
investment
and
1953 and is the oldest dairy in Bosnia and
innovations, Milkos, as one of the biggest
Herzegovina. Being a public enterprise till
domestic dairies in the country, is offering
2004, Milkos is now member of Teloptic
its customers the most delicious and
group, a privately owned company group.
nutritious milk products.
The dairy is considered to be one of the
most modern in the region and beyond.
Milkos d.d, Mostarsko raskršće bb, Sarajevo, BiH, t: +387 33 763 775, [email protected], www.milkos.ba
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.
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
Dairy Puđa & Perković located in Glinjevo,
LIVNO CHEESE: This full – fat hard cheese
a place near Livno, town widely known for
for cutting and grinding is produced from
the Livno cheese. The dairy produces top
the mixture of cow and sheep milk. We
– quality cheeses from the mountain milk,
produce it in circles of 1, 2 and 8 kilograms.
and the most famous products are the Livno
It matures under rind (crust) in a natural way
cheese, Livanjac and Trappist. Cheeses are
in underground storages, minimum for 80
sold on the domestic and regional markets.
days, and longer is desirable. The annual
production is approximately 180 tons. Its
organoleptic characteristics are: full flavor
and smell, specific and dominant piquancy.
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.
Puđa & Perković mljekara d.o.o. Livno, Golinjevo bb, 34000 Livno, BiH. t/f: +387 34 245 744; www.livanjskisir.com
Rama - Milch
Prozor/Rama
Rama-Milch
Company
was
established
For all our cheeses it can be said that they
in 2008 and it deals with purchase and
are ECOLOGICAL because milk is obtained
processing of milk produced on the mountain
from milking cows which are fed on pastures
pastures surrounding the Rama Lake. The
which are never treated with chemicals, and
assortment consists of cheeses made of cow
the process of milk processing is completely
milk, and the most famous are Rama hard fat
in compliance with the norms required for
cheese and Smoked Rama cheese.
ecological production.
Rama-milch d.o.o., Rumboci bb, 88440 Prozor-Rama, BiH , t: +387 63 331 383; e: [email protected]
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
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.
local family firms.
Depending to the size of a sheep of which a
sack is produced, the shapes reaching even
This cheese is a winner of the awards at the
30 to 70 kilograms may be obtained. Almost
Slow Food Fair in Italy. Due to specificity of
1 kilogram of cheese is obtained of 7 liters of
its production and seasonality of sheep and
milk. In order to obtain 10 – 12 kg of a mature
goat milk, its availability in these variants is
product it is required at least 100 liters of
limited to summer and autumn seasons,
milk. Sheep milk is milk of the autochthonous
while the cow cheese may be purchased at
sheep pramenka, while cow milk is obtained
any time of the year.
from two autochthonous cow breeds: buša
and gatačko.
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.
Udruženje „Hercegovački sir iz mijeha, Stari Most 1, 88000 Mostar, BiH, t: +387 65 731 228; e: [email protected]
www.okusihercegovinu.com
Association Gruda
Ravno
The Association for agricultural and rural
The basic product of the members of our
Also, dried cheese may be crumbled or
development
(shorten
Association is cheese, known as “gruda”
ground and put in jars and as such it can be
name: the Association “Gruda” Ravno) was
in its local name, which is produced from
kept for a longer time period.
established and registered in 2010 and
unpasteurized milk and it is characteristic only
currently has 25 members. The basic goal
for the territory of south-eastern Herzegovina.
Products of our members are mostly sold
of its activities is to contribute to agricultural
Cheese making is done manually and for
at their home addresses, and only a small
development on the territory of the municipality
one cheese it is required 4 to 5 liters of milk.
portion in the market in Trebinje. The biggest
Ravno (Herzegovina), with an accent on
Cheese may be used for nutrition immediately
number of buyers is from neighboring Croatia,
animal production. The Association gathers
after curdling, but it may get dried in special
that is, from Dubrovnik which is approximately
members among returnees who are dealing
facilities intended for that purpose. Dried
10 kilometers far away.
with cheese production from cow milk in
cheese may be put in edible oil to stay at least
a traditional way (so called gruda - chunk),
for one month because it is most delicious at
and it attempts to modernize the process
that time.
“Gruda”
Ravno
and increase production by improving the
hygienic – sanitary conditions.
Udruženje Gruda, Slavogostići b.b., 88370 Ravno, BiH t: +387 36 981 071; f: +387 36 981 925; m: +387 65 896 571
Farm Zaruđe
Vareš
The Farm „Zaruđe“ is in the vicinity of Vareš
Smoked, full fat composite cottage cheese
What makes this farm special is that cows
and it is registered as an agricultural business
with cream, and fresh milk and cream are
spend 24 hours outdoor and they stay in
owned by Jospi Babić. In addition to his
also on offer. All products are distributed
stables only for milking or during the winter
own cow farm on the slopes of the Zvijezda
locally and this place is known for its natural
season, which is a guarantee for healthy milk
Mountain (1.270 m altitude), milk is obtained
beauties and it has a big potential for agro –
and dairy products.
also through purchase form local population.
tourism.
This small farm has become known for
its smoked cheese and for its fresh full fat
cheese as well.
Farma Zaruđe, Zaruđe b.b., Vareš 71330, BiH, t: +387 32 841 064, +387 61 522 553
Svjetlana Miletić
Fojnica / individual producer
Svjetlana Miletić has been dealing with cheese
Awarded Fojnica smoked dry cheese is made
Svjetlana also sells fresh milk and fresh
production for eight years in Otigošće, which
according to a special, family recipe and it
full fat cheese. In addition to her own farm
is around 13 kilometers far from Fojnica. She
gets dried solely on beech wood. Production
with 8 cows, she also purchases milk from
inherited love for cheese production from
is sold out at the doorstep, and that’s why
neighboring families.
her parents, and currently she makes for
the next challenge is to produce even bigger
her living from sales of cheese, which has
quantities of cheese.
received some valuable awards.
Svjetlana Miletić, Otigošče b.b., Fojnica, BiH, t: +387 30 803 015, +387 63 984 903
NAME
LOCATION
PRODUCTS
Fojnica
Fresh cheese, smoked fat cheese,
fat cheese (feta), cream, pepper in
cream
Travnik
Goat milk, cheese and meat
ZZ Livač
Laktaši
Trappist cheese
ZZ Eko Vlašić
Travnik
Sheep and cow Travnik cheese
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
Agromilk o.d.
ZZ Capra
Milkos d.d.
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.