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.
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.