Romanijski skorup-kajmak

Romanijski skorup-kajmak is a traditional dairy product from the Romanija region in Bosnia and Herzegovina (Republika Srpska), known for its rich, creamy texture and distinctive flavor. It is a type of kaymak made from raw cow's milk. The preparation starts with cooking the milk, which is then smoked and left to form a crust.

Once the crust is formed, kaymak is put into a wooden pot and generously salted, then covered with a plate and a weight, making sure it stays constantly submerged in whey for the next two months until it ripens. This type of kajmak is highly prized in the Romanija region, where the natural environment and traditional farming practices contribute to its unique qualities.

Romanijski skorup-kajmak is typically enjoyed as a spread on bread, served with grilled meats, or used as a topping for various traditional dishes, reflecting the region's cultural heritage and artisanal culinary traditions.