HOW SRBAC’S MOZZARELLA AND WINE-INFUSED CHEESE WON OVER CUSTOMERS

In the small Bosnian town of Srbac, nestled in the heart of rural landscapes, artisan cheesemaker Tanja Vučić is keeping her family’s decades-long cheese-making tradition alive — and taking it to new heights. As a member of the Srbac Women’s Association, Tanja produces around twenty varieties of goat and cow cheese, each known for its distinct flavor and exceptional quality that have won over cheese lovers across the region.

PHOTO: Glas Srpske

On her family farm in Donji Srđevići, Tanja and her family care for one cow, two heifers, ten goats, and about seventy sheep. Though her family once raised more cows, the growing demand for goat cheese has shifted their focus over the years.

“I’ve always been surrounded by cheese,” Tanja told Glas Srpske. “My mother made it when I was little, and later my mother-in-law continued the tradition. I started with cow’s milk, and about six years ago, I began making goat cheese as well. I learned everything from them and I’m proud to continue what they started.”

Producing artisanal cheese, she explains, is not just a technical process — it’s a daily commitment filled with care and patience.

“Each day involves milking, salting, turning, and maturing the cheese. Goat cheese ripens in about two weeks, cow cheese takes longer, and I do it all myself. You need patience and love — without that, there’s no good cheese,” says Tanja.

Her passion for experimenting has led to an impressive range of flavors — from goat cheeses infused with sesame, rosemary, basil, garlic, colorful peppercorns, and olive oil, to cow cheeses seasoned with hot peppers or herbs.

But one product has truly captured attention: her cheese aged in wine.

“That one’s special. It’s not common in our area, but people love it once they try it. The process is simple — the longer it stays in the wine, the better. Many buyers say it’s a delicacy they’ve never tasted before,” she explains.

Another star of her collection is handmade mozzarella, crafted from both cow’s and goat’s milk.

“Mozzarella is more demanding to make — it requires speed and water heated to about 80 degrees Celsius. I make mozzarella balls, but also versions with smoked ham, walnuts, cranberries, or cherries. People love new flavors, so I always try to surprise them,” says Tanja.

Beyond cheese making, animal care remains a top priority. Tanja regularly vaccinates her livestock and ensures they have proper nutrition and hygiene, emphasizing that healthy animals mean better milk — and better cheese.

One of the biggest challenges, she admits, is finding high-quality rennet.

“Liquid rennet is easy to find, but the powdered one, which is better to work with, is harder to get. I used to buy it in Banja Luka, now I order it from Zemun. It’s a bit of a hassle, but I love my work too much to give up,” she adds with a smile.

Tanja sells her cheeses directly from her home and at local fairs in Srbac and nearby towns.

“Sales aren’t a problem — my cheese speaks for itself. Customers come back and often message me with compliments. That’s my biggest motivation to keep improving,” she says.

The Srbac Women’s Association has played an important role in her success, providing opportunities for exhibitions and training.

“Through the association, I’ve been able to attend fairs and workshops that helped me perfect my cheese-making skills. I’m proud to be part of a community that supports women and local farmers,” Tanja notes.

Looking ahead, Tanja plans to expand her product range and experiment with new recipes.

“I always like to try something new — even if not every product becomes a hit, I keep going. There are no big secrets in this work, but if you don’t put your heart into it, the quality won’t be there. I want every cheese I make to carry my signature — and for customers to recognize it,” she says.

She also highlights the health benefits of goat cheese.

“It’s rich in protein and healthy fats, low in carbohydrates, and great for strengthening the nervous system, immunity, digestion, heart, and kidneys — it even helps lower cholesterol. That’s why more people buy it now, not just for the taste, but for their health,” Tanja concludes.

Through dedication, creativity, and love for her craft, Tanja Vučić has turned traditional cheese-making into an art form — one that continues to delight both locals and visitors with every bite.