Generations of cheesemakers on Brač
The Buvinić family from Pražnica has raised sheep and made hard sheep’s cheese for several generations. In an interview published in 2026, Marko Buvinić describes how the work began with his great-grandfather, continued with his grandfather and then his father, Ivo.
The farm raises the Dalmatian Pramenka, a sheep adapted to the karst terrain of Brač. The cheese is made from raw, full-fat sheep’s milk. The family has set up a small maturation room in the centre of Pražnica, where the process continues after the cheese is shaped and pressed.
Cheese production and ageing
After pressing, the cheese rests in brine. It is aged for at least around a hundred days and can mature for up to a year. During ageing, the cheese is turned and cared for, with temperature and humidity monitored.
According to the same interview, the family sells most of its production directly to customers who come to Pražnica. Production remains small and family-run. Confirm current contact details and collection arrangements before planning a visit.
Additional sources
- Agroklub – the Buvinić family and sheep’s cheeseAgroklub – obitelj Buvinić i ovčji sir
- Slobodna Dalmacija – cheesemakers from Brač in PražnicaSlobodna Dalmacija – brački sirari u Pražnicama
- OpenStreetMap – approximate area of PražnicaOpenStreetMap – približno područje naselja Pražnica
Information has been collected from public sources. Check the current offering and visiting arrangements with the producer.
Do you represent this producer?
Add information about the farm, contact details, links or photographs free of charge.
Spotted an error? Anyone can suggest an update.