Kajmak Cheese from Bosnia and Herzegovina

Kajmak is a legendary dairy delicacy from the Balkans, particularly cherished in Bosnia and Herzegovina. This creamy, fermented milk product sits between a cheese and a clotted cream, boasting a rich, tangy, and slightly salty flavor profile. Its unique preparation and cultural significance make it a cornerstone of traditional Bosnian hospitality and cuisine.

Distinctive Features

Kajmak possesses a soft, spreadable texture reminiscent of thick clotted cream or soft butter. Its color ranges from a pristine, creamy white for fresh versions to a pale, yellowish hue for more aged varieties. The surface often develops a slight, natural rind when aged, while the interior remains luxuriously smooth and pliable.

This dairy product has a high fat content, typically around 60% fat in dry matter, contributing to its decadent mouthfeel. Its consistency is not firm like most cheeses but rather unctuous and malleable. The flavor is complex, starting with a pronounced creamy and buttery note followed by a distinct, pleasant tanginess from fermentation.

Kajmak Varieties

Several regional varieties of Kajmak exist across the Balkans, each with subtle differences. Fresh Kajmak, known as ‘mladi kajmak’, is very mild, soft, and spreadable, often consumed within days of production. It is white in color and has a gentle, milky flavor with a faint lactic tang.

Aged Kajmak, or ‘stari kajmak’, undergoes a longer fermentation and maturation process, sometimes for several months. This version develops a stronger, sharper, and more complex salty and tangy flavor. Its texture becomes slightly grainier and its color deepens to a pale yellow or beige, often with a more noticeable rind.

History and Traditions

Kajmak has deep roots in the pastoral traditions of the Western Balkans, particularly in the mountainous regions of Bosnia and Herzegovina. It originated as a method for farmers to preserve the rich cream from the milk of their livestock. The technique was passed down through generations, becoming an integral part of the local culinary identity.

The region is also famous for its cevapi (grilled minced meat sausages), burek (meat or cheese-filled pastry), and strong, dark coffee. Kajmak is traditionally served as a starter or condiment, symbolizing generosity and welcome. Many families still produce their own Kajmak at home, using time-honored methods that signify a connection to their heritage.

Production Process

Authentic Kajmak production begins with fresh, unpasteurized cow’s milk, though sheep’s or goat’s milk is sometimes used. The milk is gently heated but not boiled, then left to cool slowly in shallow pans for 12 to 24 hours. During this time, the rich cream rises to the surface and thickens naturally.

This thickened cream layer is then carefully skimmed off by hand. The collected cream is lightly salted and often layered in containers, pressing it to expel any excess whey. For aged Kajmak, these layers are left to ferment at cool room temperature for several weeks or months, developing its characteristic tangy flavor and firmer texture.

Wine or Beverage Pairings

Kajmak’s rich and tangy profile pairs wonderfully with a variety of beverages. Local pairings include Zilavka, a crisp and aromatic white wine from Herzegovina. Its acidity cuts through the fat of the Kajmak beautifully. Dark, robust Bosnian coffee is also a classic and traditional accompaniment.

Internationally, a dry Riesling or a sparkling Prosecco offers a refreshing contrast to its creaminess. For beer lovers, a malty Vienna Lager or a slightly bitter Pilsner complements its salty tang. Non-alcoholic options include ayran, a savory yogurt drink, or simply a glass of cool, fresh buttermilk.

Suitable Fruit and Vegetables

Fresh, crisp vegetables provide a perfect textural and flavor contrast to creamy Kajmak. Sliced cucumbers, juicy tomatoes, and crunchy bell peppers are excellent choices. The freshness of the vegetables balances the richness of the dairy.

For fruit pairings, opt for those with a touch of acidity or sweetness. Sliced apples and pears offer a crisp, sweet counterpoint. Fresh figs or a handful of berries can also work well, adding a juicy, fragrant element to each bite.

Suitable Meat and Fish dishes

Kajmak is an essential condiment for many traditional Bosnian grilled meats. It is famously served alongside cevapi, small grilled sausages made from minced beef and lamb. The creamy Kajmak melts slightly on the warm meat, creating a luxurious sauce.

It also complements grilled chicken, lamb chops, and pljeskavica (a spiced beef patty). For fish, try a dollop of Kajmak on a simply grilled whole trout or sea bass. The fat content enriches the lean fish without overpowering its delicate flavor.

Questions and answers

Presentation

Remove Kajmak from the refrigerator at least 30 minutes before serving. This allows it to soften to a perfect, spreadable consistency at room temperature, around 18-20°C. Serving it too cold mutes its complex flavors and makes it difficult to spread.

Present it on a simple wooden board or a slate plate to highlight its creamy color. Place a small cheese knife or a butter spreader alongside for serving. For a beautiful arrangement, mound it gently in the center of the plate and surround it with accompaniments like bread, vegetables, or cured meats.

Recipe Ideas

Kajmak and Cevapi Platter

This dish is the national fast food of Bosnia and Herzegovina, a true celebration of flavor. Freshly grilled cevapi are served with warm somun (Bosnian flatbread), raw onions, and a generous portion of Kajmak. The combination of hot, juicy meat and cool, creamy Kajmak is utterly irresistible.

The key to perfection is quality ingredients and proper grilling. The cevapi should have a smoky, charred exterior from cooking over charcoal. The Kajmak should be at room temperature, ready to melt into the bread and meat. It is a simple yet profoundly satisfying meal.

• 500g beef and lamb cevapi
• 4 pieces of somun or pita bread
• 200g Kajmak
• 1 large red onion, thinly sliced
• Ajvar (red pepper relish), optional for serving

1. Grill the cevapi over medium-hot charcoal until cooked through and nicely browned on all sides.
2. Warm the somun bread briefly on the grill or in an oven.
3. Slice the bread open and place the grilled cevapi inside.
4. Top the meat with a large dollop of Kajmak and a handful of sliced onions.
5. Serve immediately with a side of ajvar if desired.

Baked Potatoes with Kajmak and Herbs

This recipe transforms a simple baked potato into a gourmet side dish or a light meal. The fluffy interior of the potato is the perfect vehicle for the rich, tangy Kajmak. Fresh herbs add a necessary brightness that cuts through the dairy’s richness.

Use large, floury potatoes like Russets for the best result. Baking them until the skin is crisp and the inside is tender is crucial. The Kajmak melts into the hot potato, creating a creamy, flavorful sauce that is far superior to standard butter or sour cream.

• 4 large baking potatoes
• 150g Kajmak
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• Salt and freshly ground black pepper to taste

1. Preheat your oven to 200°C. Scrub the potatoes and prick them all over with a fork.
2. Bake the potatoes directly on the oven rack for 60-75 minutes, until the skins are crisp and the insides are soft.
3. Remove from the oven and slice each potato open lengthwise.
4. Fluff the insides with a fork and season with salt and pepper.
5. Top each potato with a generous spoonful of Kajmak and a sprinkle of fresh herbs. Serve immediately.

Similar Cheeses and Alternatives

Kajmak occupies a unique category, but its closest relatives include Serbian Kajmak, which is very similar, and Turkish Kaymak, which is often sweeter and used in desserts. French Crème Fraîche offers a similar tangy creaminess but has a thinner consistency and is not aged. English clotted cream shares the rich, scalded-milk flavor profile but is much sweeter and lacks the fermented, salty tang of aged Kajmak. Italian Mascarpone provides a comparable texture and fat content but is markedly milder and sweeter, making it a poor substitute for savory applications. For those seeking the authentic experience, seeking out a Balkan specialty store or a producer of traditional Kajmak is highly recommended, as its specific production method and flavor are difficult to replicate exactly with other dairy products.