It is one of the oldest and perhaps the most humble product of Herzegovina, whose origin dates back to the times of Illyrian shepherds from Dinaric Alps. It has been consumed by the local population for centuries. It is a resistant, fatty and nutritious cheese that due to the special treatment, has managed to survive even the toughest winters providing people with safe existence.

It is a cheese made from sheep, cow or goat milk, which matures in the sacks made of sheep skin. It is an ingenious system for storage and transport of a perishable food product, and a way not to waste any part of the slaughtered animal. Sack cheese, due to its features cannot be produced industrially, and in 2006 it has entered the international Slow Food scene and proudly represented Bosnia and Herzegovina in some of the most important Cheese fairs in Italy.