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.
Balkaner
The cheese I’m most proud of right now. A blend of Balkan and French cheesemaking traditions. A cheese for every taste — perfect for breakfast, great in cooking, and even better to enjoy slowly at the end of a meal.
Fresh, young, or aged.
A semi-hard cheese with a soft, creamy texture. It carries lactic, fermented notes with a mild tang, and as it matures, it զարգages deeper, slightly animal aromas.
Young Balkanac is at its best — balanced and full of character. The fresh version is ideal for those who prefer milder cheeses, while the aged one is made for lovers of stronger flavours.
I place the fresh cheese into salted whey, where it slowly ferments and begins to mature into a true Balkanac. This is where the fermented notes develop — setting it apart from cheeses like Škripavac and other fresh varieties.
Aging cheese in liquid is a traditional Balkan method of preservation. In this region, this type of cheese is often called “Sir iz kačice” — as it was traditionally stored in wooden barrels.
After that, I take the cheese out of the whey and wash it, following the French tradition of washed-rind cheeses. A reddish rind begins to develop, along with deeper aromas and a rich umami flavour.
At this stage, the cheese is moderately salty, with a firm yet creamy texture. The aromas are expressive and complex, but not overpowering.
With further aging, the mature Balkanac develops its most pronounced animal notes.
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.
Cheeseexperience
I invite you to experience the enjoyment of cheese in my dairy.
In my dairy, there are always delicacy cheeses created from the moment’s inspiration just for you. I serve them with my own accompaniments and drinks, combining flavours and textures into a true cheese experience. The courses are not planned in advance — the element of surprise adds a special charm to this experience of enjoying cheese.
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
