Kajmak
Only true cheese aficionados can appreciate the full flavor and subtleties of Kajmak cheese. Are you up for the taste test?
Want to know more about Kajmak cheese? We tell you everything here, so you're fully informed about this cheese before you buy it.
Of course, the best way to get to know Kajmak cheese is by tasting it, but on our website, you'll find clues to determine if Kajmak is the right choice for your palate in advance.
We've compiled all the information you need to know to expand your knowledge about Kajmak cheese. We hope you enjoy it as much as you do eating it.
Kajmak cheese simply couldn't be omitted from this encyclopedia of the world's cheeses, and once you read the information we offer about it, you might decide it's essential for your pantry too.
Maybe until now you were unaware of the existence of Kajmak cheese. Or perhaps you've sought it out because Kajmak is your favorite. Either way, we provide plenty of information about this cheese here so you can get to know it better.
Kajmak: A Serbian Culinary Delight
When it comes to cheese, the Kajmak stands out as a unique and cherished product in Serbian gastronomy. Originating from Serbia, Kajmak is a fresh dairy food with a rich flavor, akin to skim milk. Despite its Turkish name, Kajmak is an indigenous Serbian creation and is considered one of the country's culinary symbols.
A Production Process Rooted in Tradition
The production of Kajmak involves gradually heating fresh milk, primarily from cows, to boiling temperature, followed by several hours of slow cooking. Once the cooking process is complete, the milk is cooled and skimmed, after which it is fermented slightly and left to mature for several hours or even a few days. This aging period determines whether the Kajmak will be young and fresh or more mature in flavor.
With a fat content of up to 60%, Kajmak boasts a dense and creamy texture, while still retaining its unique fibrous structure thanks to milk proteins. The aroma of Kajmak is rich and can range from slightly sour to slightly bitter, depending on its maturation period.
The Artisanal Tradition of Kajmak
In Serbia, the production of Kajmak is predominantly carried out in traditional rural households. The industrial production of Kajmak is relatively insignificant and fails to meet the quality standards of homemade Kajmak. The finest Kajmak in Serbia is often produced in the mountainous regions, where the livestock grazes on fragrant pastures.
While many cheese makers produce Kajmak solely for personal consumption, some also sell it at local markets or restaurants in Belgrade. It is particularly enjoyed as an appetizer or a breakfast treat on Saturday mornings, when outdoor markets offer the freshest and most flavorful Kajmak. Additionally, Kajmak is also used as a seasoning in various Serbian dishes.
Indulge in Serbian Culinary Delights
One of the simplest and most popular ways to enjoy Kajmak is by spreading it on a slice of Lapinja Sa Kajmakom, a soft bread typically consumed for breakfast or as a snack. Serbian cuisine boasts several specialties that incorporate Kajmak as a key ingredient, such as Pljeskavica Sa Kajmakom (a Serbian hamburger topped with melted Kajmak) or Ribi? U Saftu (veal stewed in Kajmak).
Pairing Kajmak with a crisp, fruity white wine from the region further enhances its flavors and completes the culinary experience. Whether you are a cheese enthusiast or simply looking to explore Serbian cuisine, Kajmak is an exquisite choice that will tantalize your taste buds and introduce you to the extraordinary flavors of Serbia.
Source: United Serbians
✓ Serbia
