Travnički Sir – Cheese from Bosnia and Herzegovina

Travnički sir is a renowned cheese from the highland plains of central Bosnia and Herzegovina. This cheese boasts a protected designation of origin (PDO) status, safeguarding its traditional production methods. It is a full-fat, hard cheese made from raw sheep’s milk, celebrated for its sharp, piquant flavor and distinctive granular texture. Its unique character comes from the specific microclimate and rich pastures of the Travnik region.

Distinctive Features

Travnički sir typically forms into large, cylindrical wheels weighing between 4 and 6 kilograms. It possesses a firm, brittle texture that crumbles easily when cut. The interior paste is a pale yellow to light straw color, often dotted with small mechanical holes.

The rind is hard, dry, and naturally formed, ranging in color from yellowish to brownish-grey. Its aroma is intensely aromatic and complex, with clear notes of pasture, sheep’s milk, and a slight sharpness. The flavor profile is robust, salty, and pleasantly piquant, with a long, lingering finish that showcases its sheep’s milk origin.

Cheese Varieties

The primary variety of Travnički sir is the traditional version aged for a minimum of sixty days. This aging period is mandated by its PDO specifications to develop its characteristic sharpness. Some producers create an even more intense version aged for over six months, which develops a deeper flavor and a more crumbly texture.

While the PDO status strictly defines its production, some small-scale producers experiment with slightly shorter aging times for a milder product. However, these variations cannot legally carry the Travnički sir name. The cheese remains remarkably consistent due to the strict adherence to traditional methods within its designated geographical area.

History and Traditions

Travnički sir has a deep history rooted in the nomadic pastoral traditions of the Balkan Vlachs. Its production began centuries ago in the high mountain pastures around Travnik. The region’s cool climate and abundant grasslands provided ideal conditions for sheep farming and cheese making.

The city of Travnik itself was an important administrative center during the Ottoman period. The area is also famous for its cevapi, a type of grilled minced meat dish, and its succulent pršut (air-dried ham). The knowledge of making Travnički sir has been passed down through generations, often within families. It is a staple on every Bosnian festive table and a point of national pride.

Production Process

The production of Travnički sir starts with raw, full-fat sheep’s milk from autochthonous breeds. The milk is gently warmed in copper vats before the addition of natural rennet. This coagulation process takes about forty-five minutes to form a firm curd.

The curd is then cut into small rice-sized grains and cooked slowly while stirring. The whey is drained, and the curds are pressed into large circular molds for several hours. The young cheeses are dry-salted by hand over several days before beginning the crucial aging process in specific cellar conditions for at least two months.

Wine or Beverage Pairings

Locally, Travnički sir pairs excellently with Žilavka, a crisp, mineral white wine from Herzegovina. The wine’s acidity cuts through the cheese’s richness and complements its salty notes. Another superb regional choice is Blatina, a light red wine, which offers a soft contrast to the cheese’s piquant character.

Internationally, a dry Riesling from Germany or Austria provides a fantastic pairing with its high acidity. A full-bodied Belgian Trappist ale like Chimay Bleue also stands up well to the cheese’s robust flavor. For a non-alcoholic option, a slightly sour ayran or a glass of cool, still mineral water cleanses the palate effectively.

Suitable Fruit and Vegetables

Fresh, crisp apples and pears provide a sweet and juicy counterpoint to the salty intensity of Travnički sir. Their freshness helps balance the cheese’s richness on the palate. Figs, both fresh and dried, offer a honeyed sweetness that contrasts beautifully with the cheese’s piquant notes.

For vegetables, serve it with crunchy radishes or sticks of young celery. Pickled vegetables like cucumbers or peppers (turshija) are a classic Balkan accompaniment. Their acidity and crunch provide a refreshing contrast to the dense, salty cheese.

Suitable Meat and Fish dishes

Travnički sir is a perfect companion to thinly sliced Bosnian pršut (prosciutto) or suho meso (dried beef). The salty, umami-rich flavors of the cured meats harmonize with the cheese. It is also traditionally grated over hot, hearty dishes like Bosanski lonac (Bosnian pot).

For a lighter pairing, flake the cheese over a salad containing grilled chicken or turkey. It is less commonly paired with fish, but its sharpness can enhance a simple grilled trout. The cheese’s bold flavor means it should be paired with equally robust meat dishes.

Questions and answers

Presentation

Remove Travnički sir from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18°C to 20°C. At this temperature, its full aroma and flavor profile are released.

Present it on a large wooden board or a slate plate to complement its rustic character. Use a strong cheese knife or a wire cutter to break it into generous chunks or crumbles. Arrange it alongside its accompaniments, allowing guests to compose their own bites. Provide small cheese knives or forks for serving.

Recipe Ideas

Travnički Sir Pita (Cheese Pie)

This savory pie is a classic Bosnian dish often prepared for family gatherings. The sharp, salty flavor of Travnički sir is the star ingredient, providing a powerful taste. It is traditionally made with thin phyllo dough, resulting in a crispy, flaky texture that contrasts with the soft cheese filling.

Using authentic Travnički sir is crucial for achieving the correct flavor profile. This recipe is simpler than the traditional method which uses homemade dough, making it accessible for home cooks. It is best served warm, straight from the oven, as a main course or a substantial appetizer.

• 10 sheets of phyllo dough
• 300g Travnički sir, crumbled
• 200g feta cheese, crumbled (to supplement if needed)
• 2 large eggs
• 200ml sour cream
• 100ml sparkling water
• 100g melted butter

1. Preheat your oven to 200°C. Grease a round baking dish, approximately 24cm in diameter.
2. In a bowl, mix the crumbled Travnički sir, feta, eggs, sour cream, and sparkling water into a homogeneous filling.
3. Place one sheet of phyllo dough in the dish, brush with melted butter, and repeat for 5 layers.
4. Spread the cheese filling evenly over the phyllo layers.
5. Top with the remaining 5 sheets of phyllo, brushing each layer with butter.
6. Score the top layers into portions, then bake for 30-35 minutes until golden brown and crispy.
7. Let it rest for 10 minutes before serving.

Travnički Sir Salad with Heirloom Tomatoes

This salad highlights the cheese’s salty punch against the sweetness of ripe tomatoes. It is a refreshing and simple summer dish that requires minimal preparation. The quality of the ingredients is paramount, so use the best tomatoes and extra virgin olive oil you can find.

The recipe showcases how Travnički sir can be used beyond cooked applications. It is perfect for a light lunch or as a starter before a richer meal. The acidity from the tomatoes and the dressing balances the saltiness of the cheese beautifully.

• 500g mixed heirloom tomatoes, sliced
• 150g Travnički sir, crumbled
• 1 small red onion, thinly sliced
• A handful of fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp aged balsamic vinegar
• Salt and freshly ground black pepper to taste

1. Arrange the sliced tomatoes on a large serving platter.
2. Scatter the thinly sliced red onion over the tomatoes.
3. Generously crumble the Travnički sir over the salad.
4. Tear the basil leaves and sprinkle them on top.
5. In a small jar, shake together the olive oil and balsamic vinegar to make the dressing.
6. Drizzle the dressing over the salad just before serving.
7. Season lightly with salt (the cheese is already salty) and a generous amount of black pepper.

Similar Cheeses and Alternatives

Pecorino Romano from Italy is a notable alternative, sharing the sheep’s milk base and a salty, sharp profile. However, Pecorino is often aged longer and can be saltier, with a grainier texture. Another similar cheese is Beyaz Peynir from Turkey, though it is a brined cheese and typically much softer and less aged than Travnički sir.

Within the Balkans, Sjenički sir from Serbia is also a hard, sheep’s milk cheese with a piquant flavor. The main differences lie in the specific terroir and slight variations in production techniques. If Travnički sir is unavailable, a well-aged Greek Kefalotyri can provide a similar crumbly texture and salty sharpness, though it may lack the specific aromatic complexity of the Bosnian original.