HOW MANY WOMEN PRODUCE THE FAMOUS KAJMAK FROM A SHEEPHIDE?

Around twenty women in the municipality of Gacko are involved in producing the renowned kajmak iz mješine (kajmak aged in a sheepskin), a delicacy that now carries a protected designation of origin, according to Dragana Milović, president of the Gatačko Kajmak Producers’ Association.

Milović stated that twelve certified members of the Association currently produce kajmak using the traditional method, although there are also women outside the organization engaged in its production.

Explaining the preparation process, she said:

"The milk must first be boiled and then poured into wooden tubs or metal pots where it rests for 24 to 48 hours. After that, the kajmak is skimmed off, salted, and placed in wooden barrels for around twenty days. Finally, it is transferred into sheepskin sacks, where it must age for at least one month," Milović detailed.

She emphasized the need for more women to take up this craft to preserve the tradition and ensure continuity of the protected product.

"Our Association currently has 26 members, and more women have shown interest in joining. Our main goal is to maintain the production and promotion of this unique Herzegovinian specialty," she said.

Milović also noted a decline in traditional kajmak producers, as many households now opt to sell their milk instead, primarily to the "Pađeni" dairy in Bileća, which also collects milk in the Gacko area.

"Selling milk is easier for many families, which is why fewer people are committed to the labor-intensive kajmak process," she explained.

The Association successfully completed the official registration of gatački kajmak iz mješine with the Food Safety Agency of Bosnia and Herzegovina in September last year. This marked the highest level of legal protection for this culinary treasure, solidifying its cultural and economic significance for the region.