Serbia
Kajmak
Кајмак
Kajmak is a thick, lightly cultured cream skimmed from warm milk, eaten fresh with bread and grilled meats. In Montenegro the same dairy tradition is called skorup.
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Bosnia and Herzegovina
Livno Cheese
Livanjski sir
Hard yellow cheese from the Livno plateau made from sheep's and cow's milk, aged in wheels for at least sixty days into a firm, piquant paste.
Bosnia and Herzegovina
Sack Cheese
Sir iz mijeha
Cheese packed into a whole cured sheep- or goatskin and left to ripen for months until it turns sharp, oily and pungent.
Travnik, Bosnia and Herzegovina
Travnik Cheese
Travnički sir
White brined sheep's cheese matured in wooden barrels or skins on the Vlašić mountain pastures above Travnik, salty and crumbly.