On the farm ‘Zlatni bor’ in Foča began the production by the Swiss cheese recipe dating back over two hundred years.
One of the two owners of the farm, Predrag Džokić from Belgrade, says they produce hard cheese “Gruyère” and soft cheese with fruits, mushrooms and pepper.
Džokić says they daily produce about 20 kilograms of hard cheese “Gruyère” which matures for at least a year.
Džokić specialized modern farming in Denmark, after which he worked in Switzerland.
In addition to “Gruyèrea”, soft cheese modeled after the French ‘Brie’ is also being produced on this farm, whose current capacity is 15 dairy cows of ‘Brown Swiss’ breed.
“We make four types of soft cheese – two sweet and two salty. Sweet is with figs and cranberries and salt is with pepper and dried porcini mushrooms. They are left to mature for eight to 12 days, so we will try to achieve first income by selling them’, states Džokić.
According to him, soft cheese can only be purchased at the farm for now, at a cost of three BAM for a pack of 100g.
This year, Džokić and his partner Tatomir Jovicic intend to increase the capacity of the farm, but their major problem is poor infrastructure.
Džokić points out that the construction of a large barn with capacity of hundred animals is being planned and will cost over 100,000 euros, and the procurement of new animals as well.
‘If roads and electricity are not done, we will not invest more, because with such roads and under such a weak power voltage we cannot do anything’, said Džokić and added that the construction of the stables will start if roads are to be done and normal power supply is to be provided.
Džokić and Jovičić built a farm last year on the property of Jovičić, who lives in Switzerland.
Originally, they have intended to purchase milk from local residents, but in this abandoned area of untouched nature, which is ideal for the production of organic cheese at the Alpine model, not a lot of residents are left, so the animals were obtained from Switzerland.
They intend to place their products on the Balkan market at hotels, restaurants, and wineries.
(Source: ekapija.ba)
