KALENDEROVAČKI CHEESE ON THE CULTURAL HERITAGE LIST OF THE REPUBLIC OF SRPSKA

Kalenderovački fatty cheese has recently been included in the list of intangible cultural heritage of the Republic of Srpska. The Ministry of Education and Culture gave its consent to the Museum of the Republic of Srpska to include this gastronomic asset from Derventa in the list in April this year. The ministry recognized this cheese as an indigenous food product in the Republic of Srpska and BiH, noting that its continuous production has lasted for decades.

PHOTO: Glas Srpske

The proposal to include Kalenderovački cheese on the list was submitted in October last year by the Research Center "Iskon," the Tourist Organization of the city of Derventa, and the Museum of the city of Doboj. All data on the origin, composition, production process, and history of this cheese are found in the book "Kalenderovački Fatty Cheese," which was submitted as the main document along with the proposal.

The book is the result of research conducted by geography master's degree holder Damir Kljajić and through the project "Printing of the publication 'Kalenderovački Fatty Cheese'" implemented by "Iskon" with the support of the European Union. Kljajić emphasizes that this decision further highlights the importance of Kalenderovački fatty cheese as a cultural asset, which will contribute to preserving and promoting local gastronomic traditions.

This cheese is not just an ordinary product but a carrier of identity and a story about the local way of life and traditional production methods.

Including this cheese on the list of intangible cultural heritage acknowledges the value and authenticity of a product that is essential to the local community. This recognition will encourage the maintenance of traditional production methods, thereby protecting cultural heritage, - emphasized Kljajić.

The decision to include Kalenderovački fatty cheese on the list of intangible cultural heritage of the Republic of Srpska, says Biljana Teofilović, director of the Tourist Organization of the city of Derventa, represents a significant step in improving and preserving the rich gastronomic tradition of the Derventa region.

Kalenderovački cheese is one of the most important details in our gastro offer, and we are already recognized by it. We hope this will encourage increased production, - she said to "Glas Srpske."

She emphasizes that branding this cheese is planned for the near future as a key step in valuing and protecting this authentic gastronomic product.

This would primarily open new markets for local producers and increase cheese sales. Additionally, brand recognition can attract tourists and gastronomy enthusiasts who want to try authentic local specialties, - added Teofilović for "Glas Srpske."

This fatty, cow's cheese is named after the Derventa village Srpski (Gornji) Kalenderovci, where its production began in 1952 in the Agricultural Cooperative. Later, production expanded to households in Kalenderovci and nearby villages and has been maintained to this day. Unfortunately, while there were dozens of households producing this cheese just ten years ago, today, there are only a few, although demand remains high.

The cheese is of a specific, cubical shape because it is dried in a mold made of linden wood slats, usually measuring 13X13X7 centimeters. Eight to ten liters of milk are needed to produce one cheese weighing from one to 1.3 kilograms.

The list of intangible cultural heritage of Srpska was formed by experts from the Museum of the Republic of Srpska, representatives of non-governmental organizations, local communities, and individuals, recently recalled museum advisor - ethnologist Vladimir Đukanović. The formation of the list began in 2011, when it had seven elements, while today, it has 35. The list was last expanded in April this year with seven more elements, among which is Kalenderovački fatty cheese.