6 Tasty Bosnian Cheeses You Should Try

6 Tasty Bosnian Cheeses You Should Try

Which nations spring to mind when you think of cheese and where it is produced? Do you instantly think of France and its camembert, or maybe the Netherlands with its famed gouda and edam cheeses? Both of these countries are known for their cheeses. Maybe you’re more of a lover of Swiss cheeses and just can’t say no to gruyere. On the other hand, maybe you’re a huge fan of Italian food and just can’t imagine your meals without mozzarella and parmesan.

What if I told you that there was another nation that had cheese that was just as excellent as the cheese that you already know and love, but it was just waiting for you to experience it? It is Bosnia and Herzegovina that I am referring to here. In terms of cheese, it may not have a particularly well-known reputation, but the region’s breathtaking landscape, fresh air, and abundance of verdant meadows all contribute to the production of some of the finest cheeses you will ever taste.

Keeping this in mind, let’s have a look at some of the greatest cheeses that Bosnia has to offer:

1. Vlašićki Sir (Vlašić Cheese)

The name of this brined low-fat cheese that is prepared with sheep’s milk and acquired its name from the Vlai Mountain, where it originated circa 1000 AD or earlier, is derived from the mountain. The taste of the cheese varies somewhat depending on the quantity of brine that was used to preserve it, but it is always fairly salty and generally dry. This cheese has a white appearance and, often, it has a number of tiny holes in the interior, although you may also find it without holes.

The distinct taste of the milk is due to the many different types of herbs that sheep consume, and this flavour is not altered in any way throughout the process of creating cheese.

Another name for this cheese is Travnik cheese, and it gets its name from the town of Travnik, which is located exactly at the base of Vlai Mountain.

2.  Livanjski Sir (Livno Cheese)

Around the turn of the 19th century, residents of the Livno region began making this cheese for the first time. Its manufacturing is based on the method that is used for the creation of gruyere cheese. Historically, Livno cheese was produced entirely from sheep’s milk; however, modern production methods call for a combination of sheep’s milk and cow’s milk.

The Livno cheese has to be aged for sixty to sixty-six days in a temperature and humidity-regulated setting. This contributes to its powerful taste as well as its hard consistency. When aged, Livno cheese takes on a taste that is more acidic and nearly astringent. The interior of the fruit is always a pale yellow colour, even though the rind may vary in tone from light to dark yellow.

3. Kalenderdovački Sir (Kalenderovac Cheese)

Calendarovac cheese is another kind that takes its name from the region where it was first produced. After just three to five days, it is already ready to be consumed by humans. Because of the unique method used in its manufacture, Kalenderovac cheese is distinctive.

Modern cheesemaking begins with the addition of vinegar to the milk, which causes the milk to coagulate and create little lumps that are later pressed together to produce cheese. Whey was traditionally used rather than vinegar in the past. After being rehydrated in the whey, a dried gizzard from either a sheep, cow, or goat was added to the milk that was being cooked. Because of this, the milk would begin to thicken.

The taste of calendarovac cheese is mild and pleasant, much like that of Italian mozzarella, and the texture of the cheese is solid, with very few or no holes. It is white in colour, but after being smoked or dry-aged, the rind becomes a dark yellow tint that is nearly orange in appearance.

4. Basa

Basa is a kind of soft cheese that is ideal for spreading over handmade bread. It is also known as Liki sir, which literally translates to “Lika cheese.” It is produced by mixing yoghurt or sour cream with warm milk and then letting the mixture sit in a warm location for a number of hours.

Following the coagulation of the milk, it is drained in a strainer that has been lined with clean gauze. This enables the brine to escape, and what is left is a cheese that is soft and easily spreadable but, in order to acquire its signature taste, it has to be seasoned with salt. The taste of basa is moderate and salty, and its hue may range from white to a very light yellow.

5. Urda

Even while the majority of Bosnia’s most well-known cheeses are typically produced using either sheep’s or cow’s milk, this does not indicate that excellent goat cheese cannot be found in the country. The cheese known as urda is prepared from goat’s milk and brine. It is low in fat, packed with proteins, and has several health advantages, including the management of blood sugar and the regeneration of liver cells, among others.

Because it has a taste so subtle that it is virtually undetectable, ura is a fantastic ingredient to use in any dish. Our cheese may not be as readily available in grocery stores as some of the other cheeses on this list; but, if you ever get the opportunity to sample handmade urda, you shouldn’t pass it up! Other names for urda cheese include skuta, furda, hurda, and bjelava.

6. Kajmak

Although kajmak is not technically a cheese, it is another popular dairy product in Bosnia and Herzegovina. Because of its widespread consumption, I felt it necessary to put it on this list. Milk from cows, sheep, or goats is boiled and then allowed to cool to create the Bosnian cheese known as kajmak. While the milk is being allowed to totally cool, a thin skin will develop on the surface of the milk, and this skin will be collected many times. The kajmak is salted lightly and stored in the fridge for several days.

When consumed as soon after preparation as feasible, kajmak tastes the finest. It is most often used in a variety of pies that are made in Bosnia, but it is also served as a side dish with pljeskavica, evapi, and other well-known Bosnian meals.

The inhabitants of Bosnia and Herzegovina, who live in hilly terrain, have become experts at raising a large number of animals. Because of this, there was a significant increase in the possibility of creating cheese of a superior grade. Today, there is a wide assortment of cheeses that will satisfy even the most discerning of cheese lovers. We hope that this list has provided you with a sampling of the many wonderful cheeses that can be found in Bosnia. It is up to you, my reader, to investigate and test each one out for yourself!

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