It was in Herzegovina, the region of origin of this cheese curiosity, that we went in search of THE farm where the Holy Grail can be found: "Sir iz Mijeha" or "Sir iz Miznje" or "Sir iz Misine" or "Misni Sir". In short, you will have understood that whether you are in Croatia, Bosnia, Herzegovina or Montenegro, the name of this very special cheese varies according to the region. We tried to find a French name that would satisfy everyone. With the exception of the translation obtained thanks to our friend Google ("Fromage au soufflet"), we did not find any French translation on specialized articles. Would we be the first French people to talk about this jewel of the Balkans? In any case, we decided to stick to the name of the region where this cheese originates, Herzegovina, where it is called "Sir iz Mijeha" (pronounced Sir iz Miyeha). You might be asking yourself: "What's so special about this cheese? We tell you.
"Sir iz Mijeha" is a traditional cheese that has been made since ancient times in Herzegovina and neighbouring regions (Bosnia, Dalmatia in Croatia and Montenegro) from raw cow's milk or, more rarely, from sheep's milk. So far, nothing special. What makes this cheese so amazing is its maturing process: the curd is pressed, salted (usually with Pag's salt), and then kept for several months in... a sheepskin! This is how the cheese was traditionally kept here. The sheepskin prevents the development of bad moulds in the cheese. After two to six months of maturing in the sheepskin, the cheese turns from white to pale yellow. It is a salty, creamy cheese with a very subtle aftertaste of sheep meat. Like any good French, when it talks to cheese, we are very demanding... We literally fell down the first time we tasted this cheese in Croatia and we promised ourselves to present it to you during our stay in Bosnia-Herzegovina!
So it was in the countryside around Nevesinje, in Herzegovina, that we met Miroslav. He and his mother, Ljubica, welcomed us for a few hours around a cheese and ham platter from their farm.
This small family farm, run by Miroslav and his parents, produces "Sir iz Mijeha" since 2003, as well as two other traditional cheeses of the region (cheese with olive oil and tome). They are one of the 10-15 farms around Nevesinje that produce "Sir iz Mijeha". Miroslav and his father raise eight cows of Simmental and Gatacko/Buša breeds (autochthonous Herzegovinian breeds). The cows graze in the summer on the 30 hectares of the farm and a few hectares of land leased from the state, at an altitude of 900 metres. In winter, they are fed with hay produced on the farm and cereals.
The cheese is made by Ljubica. "Sir iz Mijeha" is matured in sheared, tanned and smoked sheep skins, which are purchased from local sheep farmers. All sizes of sheepskins are available at Miroslav's farm. Each sheepskin contains between 30 and 70 kilograms of cheese. The cheeses are sold to restaurants in the big cities of Mostar, Trebinje and Dubrovnik (Croatia).
"Sir iz Mijeha" is a high quality product in the country, which is eaten at major events (weddings, ceremonies, etc.). It is a cheese whose production's authenticity lives on, because its very special production cannot be industrialised. In Bosnia-Herzegovina, there is no status (protected designation of origin, label) to protect the production of "Sir iz Mijeha". However, this production tradition is still preserved today on family farms. Its production responds to a growing demand, particularly in the catering, to sold a cheese with a local identity. It has even been exhibited on the international scene since 2006, when it became part of the Slow Food Foundation's products. He also represents Bosnia-Herzegovina at cheese fairs in Italy. Miroslav and his parents received financial support from Italy (Oxfam) to start the production of 'Sir iz Mijeha'. It is likely that without the financial support provided by independent organisations to protect this cheese, fewer than ten farms would be producing it today.
Have you well read it? In conclusion, here's a question you'll know how to answer after reading this article: was it sheep cheese or cheese in sheep? 😊
Good to know
Slow Food Foundation and Oxfam Italia
Slow Food Foundation has created a Presidium for Sir iz Mijeha, signifying public acknowledgement of the traditional interest of this cheese in Herzegovina. Sir iz Mijeha has become part of a project to protect and develop traditional agricultural products in Herzegovina, led by the NGO Oxfam Italy in collaboration with several institutional and technical partners. In a first step, an association of producers was created (Miroslav is the president). In a second step, the project plans to create a production protocol to establish rules for a distinctive and high quality product. The project also aims to help the cheese producers to sold their product on the market. Finally, through the promotion of Sir iz Mijeha, the project hopes to safeguard three local dairy breeds: Pramenka (sheep), Gatacko and Buša (cows).
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