Herzegovina sack cheese

Herzegovina sack cheese, or "sack cheese," is a traditional Bosnian cheese made from sheep's milk. It is aged in sacks made from sheep's skin, which imparts a unique flavor. This cheese has a hard texture and a rich, tangy taste, often enjoyed as part of traditional Bosnian meals.

What is Herzegovina sack cheese?

Herzegovina sack cheese, the oldest documented Bosnian cheese dating back to a 1487 Ottoman tax document, is a semihard variety ripened in sheep or goat skin sacks. Made from raw cow's, sheep's, or goat's milk, the cheese requires intricate preparation of the animal skin sacks for storage. These sacks are washed, shaved, salted, dried, and stored coolly until used, making large-scale production impractical and positioning the cheese as a niche product in the international Slow Food movement.

The cheese-making process begins by filtering and heating the milk to 88–95°F, followed by the addition of animal rennet to coagulate the milk within an hour. The curd is then cut, drained, and pressed in cheesecloth to enhance drainage. Before being packed into the sack, the curd is cut into cubes, salted, and tightly packed to exclude air and prevent spoilage. The cheese ripens for at least sixty days under controlled temperature and humidity, resulting in a dry, crumbly texture and a distinct, moderately salty, piquant flavor.

Upon maturation, the cheese is typically white to yellowish, encased in a traditional sheepskin sack known as 'Sir iz mijeha.' These sacks, often large enough to hold cheeses weighing 30 to 70 kilograms, are meticulously prepared through a detailed process of cleaning, drying, and smoking to impart a unique flavor. Traditionally served as an appetizer with boiled potatoes, ham, and uštipci, Herzegovina sack cheese remains a proud staple of its regional cuisine, celebrated for its cultural significance and unique preparation.