Where the slopes of Tara are bathed in the sun, and the river Tara flows violently, the farm, founded by two friends, resides on a clean mountain air and on unspoiled nature. Tatomir and Predrag produce no more no less than zlatni sir (gold cheese). And here is how.
Swiss recipe, alpine goats and gold from Zlatni Bor
Pastures with 1200 meters above sea level, full of medicinal, autochthonous herbs, unspoiled nature and fresh mountain air are the place where the throats of the “Zlatni Bor” farm run. Alpine goats give a clean, full-fat milk known for its unique aroma and taste. Mountain pasture, herbs and mountain springs give a kind signature to the goat and cow cheese that comes from this top quality domestic milk.
These two friends teamed up their knowledge and experiences and decided to promote mountain tourism and the Tara river canyon itself. From wood, natural precious material, they made houses where tourists can rest from walks in this beautiful mountain, enjoy local food, try the gold cheese, and see for yourself the natural process of domestic production.
How is made zlatni sir cheese?
This unique cheese is produced from the early morning when the goats are milked. Fresh milk is then grown, and everything is handmade. When comes noon, and skilled masters finish their job, the cheese goes on one-year ripening. Cheese caring is just started here, because it costs and turns every day. Everything is pure and natural – no additives, flavour enhancers or preservatives are added. That is why it is special and can surprise everyone with its authentic taste. Production is completely craft and local – for these two friends the only goal is to make people aware of the true connection of nature and knowledge and that what is on our table is realy domestic.
Tatomir and Predrag are planning to do something more nicely and humane for the entire mountain region, in order to encourage a positive social change – their mission is to involve the local population in the whole process by purchasing milk from villagers for the cheese production. In this way, they will help many people to start business, become part of the cooperative, and perhaps encourage young people to return to the slopes of Zlatni Bor and start something new and different just as they did.
They were told that they would not succeed, that they invested too much, that no one would buy a cheese that had to be bought in the markets – both of them by the production of zlatni sir showed that everything is possible, and that quality is always the most important and the only decisive for those who know how to price the best.
