2013. Catalogue The AssociationThe of cheese producers in and

2013 Catalogue

The Association of cheese producers in

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, 2. ZZ Capra, 3. ZZ Livač, Laktaši 4. ZZ Eko Vlašić, Travnik 5. Milkos, 6. Puđa-Perković, Livno 7. Rama-Milch, Prozor/Rama 8. The Association of Producers of Sack Cheese, / 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 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 (Livno Field), from where its production has spread to the area of Glamoč and . 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, , Berkovići, Ljubuški, Prozor- Rama, , 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 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 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.

AgroMilk Company was established in FOJNICA FRESH CHEESE - domestic PEPPER IN CREAM – Milk product is 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 in 2006 in 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 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 extraordinary composition of proteins, Milkos Sarajevo Dairy was founded in Through permanent investment and minerals and edibility. This product will 1953 and is the oldest dairy in Bosnia and innovations, Milkos, as one of the biggest satisfy requirements of every costumer Herzegovina. Being a public enterprise till domestic dairies in the country, is offering because of its good taste and quality 2004, Milkos is now member of Teloptic its customers the most delicious and and, due to a fact it doesn’t contain group, a privately owned company group. nutritious milk products. gluten, it is also convenient for those The dairy is considered to be one of the who have problems with this protein or most modern in the region and beyond. with digestion.

Milkos d.d, Mostarsko raskršće bb, Sarajevo, BiH, t: +387 33 763 775, [email protected], www.milkos.ba 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 Dairy Puđa & Perković located in Glinjevo, LIVNO CHEESE: This full – fat hard cheese characterized by light yellow color, pleasant a place near Livno, town widely known for for cutting and grinding is produced from flavor and mild piquancy not dominant as of the Livno cheese. The dairy produces top the mixture of cow and sheep milk. We the Livno cheese. – 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 TRAPPIST: Semi – hard cheese for cutting cheese, Livanjac and Trappist. Cheeses are in underground storages, minimum for 80 produced exclusively from cow milk. We sold on the domestic and regional markets. days, and longer is desirable. The annual produce it in circles of 1, 7 kilograms. It production is approximately 180 tons. Its matures under rind (crust) in underground organoleptic characteristics are: full flavor storages for 40 days. and smell, specific and dominant piquancy.

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 local family firms. The Association of producers of sack cheese was established in 2009 and it has 42 members Depending to the size of a sheep of which a from entire Herzegovina. The Association is registered at the state level and its goal is protection sack is produced, the shapes reaching even This cheese is a winner of the awards at the and promotion of the Herzegovina sack cheese as well as other typical products. The Association 30 to 70 kilograms may be obtained. Almost Slow Food Fair in Italy. Due to specificity of members are producers of sack cheese from the territory of entire Herzegovina (RS and FBiH) and 1 kilogram of cheese is obtained of 7 liters of its production and seasonality of sheep and they are located in the municipalities of Nevesinje, , Stolac, Berkovići, Ljubuški, Prozor – milk. In order to obtain 10 – 12 kg of a mature goat milk, its availability in these variants is Rama and Konjic. Within the activities of the Association a central cheese ripening facility has been product it is required at least 100 liters of limited to summer and autumn seasons, built in Nevesinje with accompanying premises for degustation. One of the activities also includes milk. Sheep milk is milk of the autochthonous while the cow cheese may be purchased at renovation of mini cheese plants, so called huts and their compliance with HACCP standards. sheep pramenka, while cow milk is obtained any time of the year. from two autochthonous cow breeds: buša Traditional sack cheese from non-skimmed milk which is produced in the type of cow, sheep and and gatačko. 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, 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 “Gruda” Ravno (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 . The biggest Ravno (Herzegovina), with an accent on Cheese may be used for nutrition immediately number of buyers is from neighboring , animal production. The Association gathers after curdling, but it may get dried in special that is, from 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. 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

Fresh cheese, smoked fat cheese,

Fojnica fat cheese (feta), cream, pepper in Agromilk o.d. cream

Travnik Goat milk, cheese and meat ZZ Capra

ZZ Livač Laktaši Trappist cheese

ZZ Eko Vlašić Travnik Sheep and cow Travnik cheese

Sarajevo Feta cheese, milk, yoghurt, kefir, Milkos d.d. 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 Nevesinje - Mostar Sack cheese mijeha

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.