This is real CARSKI sir from Smederevo

Zvonko Jovanović from Smederevo, is engaged in the production of full-fat hard cheeses. These are spicy, strong and intense cheeses that ripen for up to three years. We discover how this cheese is made and whether this is a profitable business.

Inspiration to start this business, Zvonko found in his ancestors who used the same technology 150 and 200 years ago.

The cheeses he makes are not standard but have some in them accessories, which give them a specific color and of course taste. He buys raw materials from dairies, processes and creates these delicious products.

“We have cheeses with various additives: with orahom, cherry, chokeberry. Cheese in white or red wine “, says Zvonko and states that these are real treats for hedonists.

Hard Imperial Cheese is made by technology that has been used since ancient times – © Agromedia

Large amounts of milk give the perfect cheese

In order to make 1 kilogram of this premium cheese, you even need it 20 liters of milk.

Fermentation and maturation they last up to three years, so you need to work hard to get results. It uses technology from several centuries ago for production, when there were no refrigerators and freezers. That’s why they are cheeses that can’t be spoiled – you can store them wherever you want.

However, although consumers in Serbia they still don’t recognize the quality of hard cheeses enough, that’s slowly changing.

“We are a land of white cheeses. It is necessary to educate people that this cheese also has its place and that it is known everywhere the world. “, Points out Zvonko.

imperial cheeseImperial cheese with walnuts – © Agromedia

Quality comes at a price

The prices of cheeses from Zvonko’s offer vary from 2,500 to 3,000 dinars cheese with white truffles which is sold for 15,000 dinars! This is not surprising, because it even goes into such a product 6% precious white truffles.

As he says, one can make a living from this job, but it is also necessary to state recognized this mode of production and this type of product.

He advises those who want cheese production to become their business they believe in what they do.

“One must believe, have the will and be optimistic. Success coming at the end “, concluded Zvonko.

Source: Agromedia by

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