Description
Kajmak is a Serbian/Croatian fresh, unripened or “new” cheese made from unpasteurized, unhomogenized milk. It is fluffy and light in texture—you might compare it to whipped cream cheese in that regard, but it doesn’t taste like cream cheese. It tastes like a slightly stronger cheese, but it’s also sweet at the same time. Some compare it to clotted cream.
It’s usually served with bread as an appetizer (lepinja sa kajmakom), but it’s also used as a condiment melted on the Balkan version of a hamburger patty (pljeskavica sa kajmakom), simmered with beef shank meat (ribić u kajmaku), or tucked in pita bread with ćevapčići sausages. It’s delicious anywhere you want a strong tasting cheese with a bit of sweetness.
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