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Cheese from Bosnia and Herzegovina, Vlašić mountain and the Travnik area
Sheep, cow or goat milk, or a mix, raw or mildly heat-treated, is soured with starter or whey culture and set with rennet at 28–33 °C for at least 40 minutes. The curd drains in hanging cloth bags for at least 4 hours, is cut into slabs, dry-salted up to 5 % and packed into wooden kegs or tubs. Weighted under a wooden lid, it ages at least 30 days submerged in its own whey or brine.
| Sheep, cow or goat milk or their mixture, from animals bred and fed in the area | Raw, thermised or pasteurised; the milk types and their ratio go on the label[trav-spec] |
| Dairy starter cultures, house cultures from milk or whey, or cultures isolated from the cheese | [trav-spec] |
| Calcium chloride | [trav-spec] |
| Animal rennet or a substitute | [trav-spec] |
| Cooking salt, rubbed on each layerat most 5 % of the cheese weight | [trav-spec] |
| Starter | dairy starter cultures, or milk or whey from the day before ripened at room temperature |
Total time across the recorded steps: 31 days – 32 days
What changes: The milk is mildly heated, then starter is added to sour it
Raw milk is also allowed. Heated milk gets starter and calcium chloride and is pre-ripened.
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
Sheep, cow or goat milk, or a mix, raw or mildly heat-treated, is soured with starter or whey culture and set with rennet at 28–33 °C for at least 40 minutes. The curd drains in hanging cloth bags for at least 4 hours, is cut into slabs, dry-salted up to 5 % and packed into wooden kegs or tubs. Weighted under a wooden lid, it ages at least 30 days submerged in its own whey or brine. Made in 7 steps over 31 days – 32 days. The longest step, age under whey or brine, takes at least 30 days (Karaula Vlašić Association of Farmers and Cat…). Salt is up to 5 % (Karaula Vlašić Association of Farmers and Cat…). Mesophilic lactic acid bacteria from starter cultures or ripened milk or whey; the specification names no species does most of the fermenting.
| Main step | at least 30 daysSet[trav-spec] | Age under whey or brine |
|---|---|---|
| Temperature | 68–72 °CSet[trav-spec] | Heat-treat the milk |
| Salt | up to 5 %Set[trav-spec] | Cut slabs and dry-salt |
Drained in hanging cloth bags, cut into rounded slabs and pressed under a stone-weighted wooden lid in kegs, then aged in its own whey rather than in a made-up brine alone.
The specification allows raw milk. A study of seven traditional ewe's-milk samples aged 60 days found coagulase-positive staphylococci in two and E. coli in five, and no Salmonella, Proteus or sulphite-reducing clostridia. Only two samples met the food regulation, and it linked the findings to poor hygiene. A study of 27 cheese samples made from raw sheep milk on three farms found coliforms and staphylococci and called for better hygiene. For raw-milk cheese, 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. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Hazards the sources name: Coagulase-positive staphylococci in 2 of 7 traditional samples and E. coli in 5 of 7, aged 60 days; the authors read this as poor hygiene; Coliforms (mean 5.16 log10 cfu/g) and Staphylococcus spp. (mean 4.49 log10 cfu/g) in 27 samples of traditional raw sheep milk Vlašić cheese from three farms; counts changed with the ripening stage.
Every number is labelled with how it is known. How this atlas is made
The specification quotes Filipović (1927) that the cheese began to be made on Vlašić after 1850, with oral accounts of 1853. Adametz described it in 1892 as a cheese of sheep or mixed sheep and goat milk sold in wooden containers. Trade grew after the Lašva–Travnik railway opened in 1893, and a cheese-making and sheep-farming cooperative was founded on the mountain in 1931. Dozet's 1963 estimate of about 220 tonnes a year put around 200 tonnes with private producers.
