Osjeamo

Osjeamo is a term that refers to a specific type of fermented dairy product originating from the Balkan region, particularly prevalent in Croatia and Serbia. It is a soft, spreadable cheese made from sheep's milk, though cow's milk or a combination of both can also be used. The characteristic tangy flavor and creamy texture are a result of the fermentation process, which typically involves a starter culture of lactic acid bacteria.

The production of Osjeamo often involves heating the milk to a specific temperature before adding the starter cultures. The milk is then allowed to ferment for a period, during which the bacteria convert lactose into lactic acid, thickening the milk and developing its unique taste. In some traditional methods, the whey is drained off, leaving behind a rich, dense cheese. It is typically consumed fresh and is not usually aged for extended periods.

Osjeamo is a versatile food item. It can be eaten on its own, spread on bread or toast, or used as an ingredient in various savory dishes. Its mild yet distinct flavor makes it a popular accompaniment to traditional Balkan meals, often served with grilled meats, vegetables, or as part of a breakfast spread. The nutritional profile of Osjeamo is rich in protein and calcium, reflecting its dairy origins. Due to its regional popularity, variations in preparation and taste can be found across different areas where it is produced.