On the slopes of Mount Majevica, in the village of Labucka near Lopare, Zdenka Mitrović and her family have been preserving the tradition of homemade cheese production for ten years. What began as a family hobby has gradually grown into a successful business, bringing income, loyal customers and gold medals for quality.
Together with her husband and two daughters, Zdenka produces up to 200 kilograms of zarac cheese and traditional Majevica smoked cheese every month, using time-honored recipes and locally produced milk.
Today, her products reach restaurants, retail chains and customers from the diaspora. Her story demonstrates that hard work, perseverance and dedication can turn a rural family tradition into a thriving business.
The secret lies in fresh milk and traditional recipes
The Mitrović family owns ten dairy cows, which produce between 50 and 100 liters of milk daily.
According to Zdenka, the quality of the milk, the cows’ natural diet and the mountain air all contribute to the distinctive flavor of their cheeses.
“Our cows are fed hay rather than premixed feed. Healthy, high-quality milk produces high-quality cheese, while the mountain air gives our cheese a special flavor. We produce up to 200 kilograms of cheese every month,” Zdenka told InfoBijeljina.
Alongside traditional varieties, the family enjoys experimenting with flavors, adding garlic, crushed hot peppers, olives, oregano and chives.
Their most popular products include classic zarac cheese, garlic-flavored zarac and full-fat smoked cheese with sudžuk paprika.
Handmade cheese and recipes passed down through generations
Zdenka learned the art of cheesemaking from her mother-in-law and has preserved the traditional production methods ever since.
Every stage is carried out by hand, from heating and straining the milk to cooling, smoking the cheese over beechwood and packaging the finished products.
“There is a lot of work involved, but it pays off. A kilogram of full-fat smoked cheese costs BAM 20, while zarac sells for BAM 6 per piece,” Zdenka explained.
“Our cheeses are completely natural, without chemicals or additives. Demand is enormous, and branding zarac cheese has opened many new markets for us.”
The quality of the family’s products has also been recognized at agricultural fairs.
Zdenka is particularly proud of the gold medals awarded to her zarac and full-fat cheese at a fair in Banja Luka.
From pasture to table: Working days that last until midnight
Behind the family’s success lies a demanding daily routine requiring discipline, dedication and considerable sacrifice.
Zdenka’s working day begins at 7 a.m. and often continues until midnight.
“My responsibilities cover everything from pasture to table. I go to the barn, strain and heat the milk, make cheese and package the products,” she said.
“Then there are household chores, the vegetable garden, the orchard and preparing preserves for winter. We rarely travel and do not have much time for hobbies, but good organization is essential.”
Despite the demanding schedule, Zdenka says she would never exchange rural life for life in the city.
Mount Majevica: A home and an opportunity for rural development
For Zdenka, the peace, natural beauty and lifestyle of Mount Majevica are priceless.
She believes growing interest in healthy food, locally produced goods and rural tourism is creating new opportunities for village development and small family businesses.
She particularly appreciates the support of the Municipality of Lopare, which helped with the branding and promotion of traditional zarac cheese.
“The beauty, peace and quiet, greenery and unspoiled nature are invaluable,” she said.
“People increasingly appreciate healthy food and homemade products, and that is where many can find their opportunity. That is why I would encourage women to be brave and pursue their dreams.”
As InfoBijeljina reports, the Mitrović family’s story from Mount Majevica shows how tradition, quality and perseverance can become the foundation of a successful business while promoting local products and the region they come from.
Source: See Srpska
