Kajmak is a traditional Serbian dairy product made by slowly skimming the fatty layer that forms on the surface of heated fresh milk. Zlatiborski kajmak from Mlekara Zlatibor is produced according to a traditional recipe, using milk from cows in mountain villages above 800 metres, where the pastures are rich in aromatic herbs.

The milk is heated in shallow tin pans and slowly cooled, allowing a thick, creamy layer to form on the surface. This layer is collected by hand, lightly salted and left to mature in small wooden barrels (cabrice) for at least 30 days. Matured kajmak develops a full flavour, slight tangy notes and a characteristic yellowish hue.

Young kajmak is fresh and soft, ideal with warm flatbreads, bread and grilled meats. Matured kajmak has a denser texture and stronger flavour and is a classic accompaniment to fish stew, pljeskavica, lamb cooked under a metal lid (ispod sapa), or simply on a slice of crusty bread. Keep refrigerated.