TANJA VUČIĆ'S CHEESES WINNING CUSTOMERS ACROSS REGION

SRBAC, OCTOBER 24 /SRNA/ – A member of the Women's Association of Srbac Tanja Vučić continues her family's decades-long tradition of cheese-making, producing around twenty varieties of goat's and cow's cheese renowned and sought after throughout the region for their quality and distinctive flavor.

In her household in Donji Srđevići, Vučić, together with her family, tends to one cow, two heifers, ten goats, and seventy sheep.

Her production includes a wide range of cheeses: from fresh, dried, and smoked varieties to those enriched with various herbs and spices, delighting lovers of homemade dairy products across the region.

"I've always been surrounded by cheese. My mother made it when I was little, and later my mother-in-law after I got married. So, I started making cow's cheese first, and six years ago I began producing goat's cheese as well. I learned everything from them and I’m doing my best to keep that tradition alive," Vučić told SRNA.

According to her, cheese-making requires a great deal of care, as it's not just a technical process but a daily commitment.

"Every day involves a lot of work: milking, salting, turning, and ripening the cheese, then vacuum-packing and packaging. Goat cheese matures for about fourteen days, cow's cheese the same, sometimes longer, and I do everything myself. This job demands a lot of patience and also love, because without it, there is no good cheese," Vučić emphasized.

She enjoys experimenting with flavors, introducing new spices into her cheeses. Today, she makes goat’s cheese with sesame, rosemary, basil, garlic, mixed peppercorns, and in olive oil, with her customers often suggesting her what to try.

Cow's cheese, Vučić notes, is most in demand in its classic, traditional forms, but versions with hot pepper or herbs are also best sellers.

"Every cheese has its own story and flavor. I'm especially proud of my wine-aged cheese, which is quite unusual for our area but very well received. The process isn't complicated, but the longer it stays in the wine, the better it matures. Many people buy it and say it’s a real delicacy, unlike anything they've tried before," she pointed.

Except for traditional cheeses, Vučić also produces rolled cheeses, as well as cow's and goat's milk mozzarella.

"Mozzarella production is a bit more demanding, but I've gotten used to it. Speed is key, as well as high water temperature at about 80 degrees Celsius, and the curd dough must be stretched quickly. I offer mozzarella balls, but also make versions with smoked ham, walnuts, cranberries, and cherries. Customers like to try something new, so I always strive to offer something that surprises them," she said.

An important part of production is animal care too, and she regularly vaccinates the cows and goats, takes care of proper feeding and hygiene, since healthy, well-kept animals produce better milk, and therefore better cheese.

Vučić sells her products from her household and at fairs in Srbac and the surrounding area.