2013. Catalogue The Association of cheese producers in Bosnia and Herzegovina Bosnia in producers cheese of The Association 2013 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, 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: [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.