(13 May 2025)
ASSOCIATED PRESS
Ruda Glavica - 8 May 2025
1. Various of a herd of cows grazing in a meadow, rolling hills and village houses in background
2. Cow grazing
3. Man herding several cows down a village road
4. Cow grazing
5. Man leading several cows to a barn
6. SOUNDBITE (Serbian) Dragana Milovic, president and one of the founding members of the Gacko Kajmak Producers Association:
“About four years ago, we established the association with the aim to protect and preserve our rural lifestyle and our traditional products, primarily the Gacko kajmak from the sacks. Last year we successfully secured (for the kajmak) the protected label of origin, which is the highest (original) product designation in our country. As I said, it still hasn’t been fully four years since we established the association and at first, we had nine founding members, but as time went by, new members kept joining so that right now we have 26 members.”
7. Animal skin sacks and vats filled with kajmak in a storage room
8. Close of three animal skin sacks filled with kajmak
9. Milanka Markovic walking to, entering her milk shed
10. Shelves covered in shallow pots and bowls filled with cooling milk
11. Close of two pots with a thick layer of cream formed on top
12. SOUNDBITE (Serbian) Milanka Markovic, cheesemaker:
“I work with milk here, producing kajmak and cheese. This is my workplace, nobody but me comes in here. This is kajmak in skipas, we mostly use skipas because it is an old custom, I inherited it from my mother-in-law and my mother who also collected it (kajmak) in this way."
13. Various of wooden bowls full of steaming milk, cream forming on top
14. Entrance to a barn, a cow’s swishing tail seen inside
15. Calf suckling its mother
16. Cows in barn
17. Woman attaching milking machine to a cow’s udder
18. Various of machine milking, cows in the barn
19. Various of a man hand milking a cow
20. Man pouring fresh milk from a bucket into a pot
21. Close of milk pouring through a straining cloth
ASSOCIATED PRESS
Ruda Glavica - 9 May 2025
22. SOUNDBITE (Serbian) Milanka Markovic, cheesemaker:
“After 48 hours, we remove the cream and place it in a vat where we add salt to it and let it ferment for a month, month and a half or sometimes two months, depending on the weather. We pour the remaining milk in pots and use it to make cheese, the famous dry (grainy textured) Torotan of Gacko.”
23. Various of Markovic pouring milk from shallow wooden bowl into a pot, keeping the cream in the bowl
24. Various of Markovic scraping kajmak from the bowl with a spoon
25. Vat filled with cream, Markovic’s hands scraping cream from the bowl into the vat
26. Markovic’s face as she is scraping the cream
27. Hand with a spoon sprinkling salt into the vat full of cream
28. Markovic filling a goatskin sack with chunks of dry cheese
29. Close of Markovic’s hands placing a chunk of cheese into the sack
30. Close of cut cheese prepared for placement in a goatskin sack
31. Markovic folding cheese-filled sack
32. Close of sheepskin sacks
33. SOUNDBITE (Serbian) Snezana Markovic, cheesemaker:
“We make the sacks from cow or sheep skins. Elsewhere, people use goatskins as well, but we don’t. When we slaughter a sheep, for example, we wash and shave its skin and then we shape it into a sack and dry it. Once dry, the sacks can be used to age kajmak, the Gacko kajmak, and cheese in them.”
34. Wide of village houses
35. Close of village cat napping in long grass
36. Group of women gathered around a table full of nicely served dairy and meat products, bread
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