MEET SOME OF THE WOMEN FROM BOSNIA AND HERZEGOVINA Ljubica , the Queen of cheese from the sack Ljubica lives just outside Nevesinje , not far from Mostar. All her life she is producing cheese and cream. The crucial moment for her came in 2003, when she learned about funding to reactivate the production of traditional “cheese in the sack”. So, she applied and converted her production to this of “cheese in the sack”, betting on this old recipe, so ancient that Illyrians were the first to produce this cheese. The specialty of this cheese it that it is produced in the dried and smoked sheepskin. Thanks to the project “Protection and valorization of high quality products of Herzegovina, funded by the Italian Ministry of Foreign Affairs and Oxfam Italia ex – Ucodep, she and her husband , have become the best producers of cheese in the sack, which, since 2006, has gained the status of Slow Food Presidia. They have now been joined in production by one of their children, while the other two are studying. I admit I saw the perspective in that. Now we hope that, since it is now a Slow Food Presidia, the special law will be voted which will allow us to continue to sell even outside of BiH. Because the cheese is made out of the raw milk, we encounter the difficulties associated with this type of production. But we are optimistic , we cannot lose a tradition like that ... Also, I do not limit myself to this , I try to learn new things, I seek advice . For example, a person who came here long ago told me that with the leftovers of milk used for cheese production , instead of throwing it , I could produce another type of cheese , which is called ricotta cheese. And here it is ... it looks good to me, I have to perfect it and then I will place it on the market . Isn’t it great ? About the project: oxfamitalia.org/scopri/oxfam-italia-in-see/high-quality-traditional-products-of-herzegovina Text: Serena Guidobaldi Foto: © Paolo della Corte/Foodrepublic and Demostenes Uscamayta Ljubica, kraljica Sira iz Mijeha Ljubica živi u okolini Nevesinja, nedaleko od Mostara. Život je provela proizvodeći sireve i kajmak. Prijelomni trenutak za nju je nastao 2003. godine, kada je saznala za dostupna finansijska sredstva za pokretanje proizvodnje tradicionalnog sira iz mijeha. Podnijela je zahtjev i pretvorila proizvodnju kajmaka u sir iz mijeha,kladeći se na ovaj stari recept, toliko star da kažu da su još Iliri prvi proizvodili ovaj sir. Posebnost ovog sira je u zrenju unutar mijeha od osušene i dimljene kože ovce. Zahvaljujući projektu „Zaštita i valorizacija dragocjenih poljoprivrednih proizvoda Hercegovine“, kojeg je finansiralo Ministarstvo vanjskih poslova Italije i Oxfam Italia ex Ucodep, ona i njen suprug su se svrstali među najbolje proizvođače sira iz mijeha. Od 2006. godine mogu se pohvaliti statusom Prezidia Slow Food. Danas im u proizvodnji pomaže jedno od troje djece– drugo dvoje su studenti. „Priznajem da sam u tome vidjela perspektivu. Sada se nadamo, obzirom na činjenicu da se radi o Prezidijumu Slow Food-a, da će proći posebni zakon koji će nam omogućiti da nastavimo da ga prodajemo i izvan Bosne i Hercegovine. Radi se o siru iz sirovog mlijeka, dakle susrećemo se sa poteškoćama vezanim za ovu vrstu proizvodnje. Ali mi smo optimisti, ne može se izgubiti jedna takva tradicija…. Ja se ne zadržavam na ovome, pokušavam da naučim nove stvari, tražim savjete. Na primjer, jedna osoba, koja je došla ovdje prije izvjesnog vremena, mi je rekla da od surutke, umjesto da je bacam, mogu proizvesti drugu vrstu sira, koji se zove ricotta. I evo ga … meni izgleda dobro, moram da ga usavršim i zatim ću ga staviti u prodaju. Zar nije izuzetan?“ O projektu: oxfamitalia.org/scopri/oxfam-italia-in-see/zastita-i-valorizacija-tradicionalnih-proizvoda-visoke-kvalitete Tekst: Serena Guidobaldi Foto: © Paolo della Corte/Foodrepublic and Demostenes Uscamayta
Posted on: Mon, 10 Mar 2014 16:29:28 +0000
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