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Cheese from Bosnia and Herzegovina, Konjic
Raw whole sheep milk, with up to 20 % cow milk allowed, is set with animal rennet at 30–35 °C for 80–150 minutes. The curd is cut into large cubes, drained in small cloth bags that are twisted into oval lumps and hung at least 8 hours, then salted and packed in tubs under a weighted wooden lid. The lumps ripen at least 2 months in salted whey or brine, with no air.
| Raw whole sheep milk of the Pramenka breed (Dub strain) | Not standardised for fat and not heat-treated[repovacki-spec] |
| Raw whole cow milkup to 20 % | [repovacki-spec] |
| Animal rennet, at the dose in the rennet maker's instructions, diluted in lukewarm water | [repovacki-spec] |
| Kitchen saltup to 1 % rubbed on, then up to 3 % between layers | [repovacki-spec] |
| Fresh brine or salted whey, to replace the old liquid during ripeningup to 3 % salt | [repovacki-spec] |
| Starter | none added; the specification says production uses no additions except animal rennet and kitchen salt |
Total time across the recorded steps: 2.1 months
What changes: Starting material: raw sheep milk, strained through cloth
Evening milk chilled overnight is warmed back to setting temperature before it is mixed with morning milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole sheep milk, with up to 20 % cow milk allowed, is set with animal rennet at 30–35 °C for 80–150 minutes. The curd is cut into large cubes, drained in small cloth bags that are twisted into oval lumps and hung at least 8 hours, then salted and packed in tubs under a weighted wooden lid. The lumps ripen at least 2 months in salted whey or brine, with no air. Made in 7 steps over 2.1 months. The longest step, ripen in brine, takes at least 2 months (UG "Farmer" Konjic 2023). Salt is up to 3 % (UG "Farmer" Konjic 2023). Natural microflora of the raw milk, which the specification says is kept because the milk is not heat-treated; it names no species does most of the fermenting.
| Main step | at least 2 monthsSet[repovacki-spec] | Ripen in brine |
|---|---|---|
| Temperature | 4 °CSet[repovacki-spec] | Strain and hold the milk |
| Salt | up to 3 %Set[repovacki-spec] | Salt and pack in tubs |
A white brined cheese that is drained in twisted cloth bags into small oval lumps rather than cut into slabs, so it is sold whole; the specification calls it somewhat less salty (at most 4 %) than the white brined cheeses as a group.
The cheese is made from raw milk. The specification requires milk not used within 2 hours to be chilled, and all milk to be made into cheese within 24 hours. Ripening lasts at least 2 months under brine. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age.
Every number is labelled with how it is known. How this atlas is made
The specification quotes Popović (1931) on summer grazing rights on Bitovnja held by Repovci and nearby villages, where butter and a skim-milk cheese were made. The Avdibegović family of Repovci began making the brined cheese in 1967 with help from the Konjic cooperative and the Sarajevo agriculture faculty. The Food Safety Agency's register overview records the application as lodged on 23 October 2023 and the name as entered in the BiH register on 19 August 2024.
