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Cheese from Bosnia and Herzegovina, Majevica mountain in the north-east
Raw cow milk sours on its own in pots for one to two days while the cream is skimmed off; the soft curd is cut, drained, frozen, then salted and kneaded smooth. Portions of 320 g are shaped in mesh bags and dried in wood smoke for 2–4 hours, giving a sour, lightly salty fresh cheese with a pH near 3.9.
| Raw cow milk | One milking (morning or evening) from the maker's own cows, strained through gauze[saric2026] |
| SaltAt most 2 % of the cheese mass | [saric2026] |
| Garlic or paprika | Optional, kneaded in with the salt[saric2026] |
| Dry beech, plum or cherry wood, or beech sawdust | For the smoke[saric2026] |
| Starter | none; the raw milk's own lactic bacteria sour it |
Total time across the recorded steps: 5.2 days – 6.8 days
What changes: Starting material: one milking of raw cow milk, strained into pots
Milk from one milking, from cows on the maker's own farm in Lopare, strained through sterile gauze. Output: raw cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk sours on its own in pots for one to two days while the cream is skimmed off; the soft curd is cut, drained, frozen, then salted and kneaded smooth. Portions of 320 g are shaped in mesh bags and dried in wood smoke for 2–4 hours, giving a sour, lightly salty fresh cheese with a pH near 3.9. Made in 9 steps over 5.2 days – 6.8 days. The longest step, freeze the curd, takes at least 3 days (Sarić Z 2026). Salt is up to 2 % (Sarić Z 2026). The raw milk's own lactic acid bacteria, which sour the milk by spontaneous fermentation does most of the fermenting.
| Main step | at least 3 daysReported[saric2026] | Freeze the curd |
|---|---|---|
| Temperature | 4–8 °CReported[saric2026] | Pack and keep cold |
| Salt | up to 2 %Reported[saric2026] | Salt and knead |
| Acidity | pH 3.8–4Measured[saric2026] | Pack and keep cold |
Unlike smoked rennet cheeses such as oscypek, Zarac is set by souring alone, then frozen, kneaded with salt and dried in smoke for a few hours. Its very low pH (about 3.9) and the smoke are what keep it.
Made from raw milk that is only warmed slightly. The measured pH of 3.80–4.04 and the smoke help preserve it, but it is a fresh, moist cheese (water activity 0.933) and is kept at 4–8 °C. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Sulphite-reducing clostridia, found in 1 of 10 samples of a related smoked "dry" cheese from near Tuzla (an earlier study cited by Sarić et al.); Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
Filipović (1969) described Zarac as a cheese of milk with the butter taken off, dried in smoke or sun, slightly larger than a fist and very hard, tied to local customs. Today it is made by the "Zarac" cooperative in Lopare and packed under vacuum or in plastic tubs. Bosnia and Herzegovina registered it as a protected designation of origin on 12 September 2024.
