Among the many different types of brands in our country are cheeses that have for years been produced in a traditional way.
Manufacturers of several varieties-Livanjski, Lašićki or hercegovački cheeses have preserved the recipes of their ancestors and produce their cheeses in the same way.
According the Vinko Batinić, The President of the Association of Producers and Processors of sheep cheeses “Pramenka”, Bosnian-Herzegovinian cheeses have the potential to compete with world-renowned French and Swiss cheeses.
“The French and Swiss do not have their own raw materials. Here the raw material for cheese milk is rich with aromatic substances. Our cheeses have to be protected, branded and beautifully packaged. Then there would not be any problems’’, said Batinić.
The Association “Pramenka” in cooperation with the Faculties of Agriculture in Mostar Sarajevo has already been trying for years to protect and to standardize the quality of BiH cheeses. The process has been going on for around 10 years and it is heading in the right direction.
Batinić says that a lot has already been done, and that the hygienic standards needed to raise it to a higher level in order to gain an equal footing with all manufacturers.
