Analysis of the State and Possibilities of Development of Geographical Indications for Herzegovina Cheese in Skin Sack

Although it cannot be compared to the most developed European cheese-making countries, cheese-making in Bosnia and Herzegovina has a long tradition. One of the most famous indigenous cheeses is Herzegovina cheese in skin sack, where the first data go back to the distant past, some 650 years ago, which by “age” places it with the known types of cheese. The aim of this paper is to determine the extent to which Herzegovina cheese in skin sack has special properties derived from the value of its ingredients, method of production and processing, climate from which it comes, and whether it meets the prescribed standards for registration of designations of origin or geographical origin. The subject of the research were agricultural farms, but also legal entities - dairies engaged in the production of Herzegovina cheese in skin sack in the traditional way. The nutrition of animals, the geographical origin of raw materials that participate in the production process, the technological process of production, microbiological and physico-chemical tests of raw milk and finished products were monitored. The analysis of the results obtained in these tests concluded that Herzegovina cheese in skin sack has a recognizable, unique quality and uniqueness that is closely related to the geographical area from which it originates and retains the traditional method of production passed down for generations in that geographical area. Also, conclusions were reached regarding the fulfillment of the conditions of Herzegovina cheese in skin sack in terms of registration of these quality labels.