Vlašić cheese
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| Vlašić cheese | |
|---|---|
 | |
| Country of origin | Bosnia and Herzegovina |
| Region | Central Bosnia |
| Town | Travnik |
| Source of milk | Sheep's, also cow's and mixtures |
| Pasteurised | No |
| Texture | white, medium hard |
| Fat content | low |
| Dimensions | not defined |
| Aging time | 60 to 90 days |
 Related media on Commons | |
Vlašić cheese (Serbo-Croatian: Vlašićki sir / Влашићки сир) or Travnik cheese (Serbo-Croatian: Travnički sir / Травнички сир) is a brined mostly low-fat white cheese made from sheep-milk. Cheese originating from the mountain of Vlašić, just above the town of Travnik in central Bosnia and Herzegovina. Depending on amount of brine (salty water) the cheese is kept in, its texture and taste can vary but is mostly dry and quite salty.[1][2]
The toponym Vlašić (mountain name) derived from the name Vlasi (Serbo-Croatian for Vlachs), historically used in Bosnia and Herzegovina for its transhumant population. Academics like late Marko Vego believe that the Vlachs, as remnant of the Roman Empire, came up with a recipe for the trademarks of product of the mountain and the region, namely the Vlašić cheese, some time around 1000 AD or earlier. Henceforth, by perfecting the recipe, the Vlachs passed on the tradition to other cattle breeders from the surrounding mountains.[2]
Production and characteristics
Vlašić cheese is a white cheese that matures in brine. It is originally made from fresh sheep milk, but of recently also cow milk is used, or a mix of both varieties, and then left to ripen for two to three months.
The cheese is brined and mostly low-fat. It is white in color, and can either have small irregular holes scattered in it, or be solid without holes. Depending on the amount of brine the cheese is kept in, its texture and taste can vary, but drained it turns mostly dry and quite salty in taste. The milk has a special flavor that comes from the variety of different herbs the sheep are eating when grazing on Vlašić and the surrounding mountains.[2]
