Vlašićki

Vlašić cheese or Travnik cheese (Serbo-Croatian: Travnički sir / Травнички сир) is a brined mostly low-fat white cheese made from sheep-milk. Cheese originating from the mountain of Vlašić, just above the town of Travnik in central Bosnia and Herzegovina. Depending on amount of brine (salty water) the cheese is kept in, its texture and taste can vary but is mostly dry and quite salty. The toponym Vlašić (mountain name) derived from the name Vlasi (Serbo-Croatian for Vlachs), historically used in Bosnia and Herzegovina for its transhumant population. Academics like late Marko Vego believe that the Vlachs, as remnant of the Roman Empire, came up with a recipe for the trademarks of product of the mountain and the region, namely the Vlašić cheese, some time around 1000 AD or earlier. Henceforth, by perfecting the recipe, the Vlachs passed on the tradition to other cattle breeders from the surrounding mountains. Vlašić cheese is a white cheese that matures in brine. It is originally made from fresh sheep milk, but of recently also cow milk is used, or a mix of both varieties, and then left to ripen for two to three months.

Source: Wikipedia