Cheesemaking, Done Differently
Crafting cheeses with character — from milk to a full experience.
Cheesemaking is not just my passion — it’s my constant need to create.
I continuously develop new cheeses and reinterpret traditional recipes in my own way — always with the goal of making them better. What has always inspired me is the rich cheesemaking tradition of Croatia and Europe, but what truly drives me is the science behind it — understanding the processes and constantly refining them in practice.
Cheeses with Mould
In my nearly twenty-year cheesemaking career, I’ve worked with almost every type of cheese, but the small, pungent French-Italian style cheeses have remained my greatest love.
Workshops and Cheesemaking School
A place where my experience becomes knowledge for others.
I share my years of cheesemaking experience through workshops, a cheesemaking school, and online courses open to everyone — from those who want to start their own production to true cheese enthusiasts.
👉 At a time when home cheesemaking has become a widespread trend, I offer my students the knowledge and confidence to begin their own journey.
👉 Through a combination of hands-on practice, detailed guidance, and personal support, they learn every stage — from milk to mature cheese — and build the foundation to create their own cheeses.
Stories That Travel Further
“Unusually original” — Dobra hrana, Jutarnji list
Hrvoje Kovač has two Simmental cows and one Jersey, yet from their milk he creates some of the best cheeses we’ve ever tasted.
Click on the image to read the article
