Raising Sheep in Galichnik: A Cheese Story of Its Own

We still have plenty of the summer season left, which allows us to visit Galichnik, since winter there defies tourism and leaves the village to breathe without tourists. Galichnik is a story in itself. It is nature, history, and active tourism all in one. However, what is of great importance to us is the food produced in the Galichnik region.

Today, we will share the story of Boško Lepchevski, the man you can meet through our team-building events, where he will introduce you to the process of making Galichko sheep cheese. You will also have the opportunity to taste the cheese in his lush backyard at the Galichka house. If you want to organize a unique team-building experience for your company, involving our local heroes, fill out the following form with one click HERE.

Boško says that Galichnik is world-renowned for its exquisite sheep cheese and kashkaval with a unique taste. For him and his family, the key factor in producing cheese and kashkaval is their love for their homeland.

His roots trace back to Galichnik, and the revival of this tradition, passed down from his ancestors, began around 20 years ago. It can be said that this work brought him back to live in this region once again.

Their sheep are kept on Mount Bistra in several shepherds' huts. They have a dedicated shepherd who takes constant care of the sheep throughout the year, ensuring that the entire environment leading to the final product is authentic in every phase, starting from the pastures, to the milking of the sheep, and all the way to the cheese production and its proper preservation.

Lepevski adds that raising sheep is by no means an easy task, considering the two seasons of the year— the summer, when the sheep are led to the pastures to ensure they have enough food to produce sufficient milk for milking, and the winter, when the sheep are transported to warmer locations to overwinter, as Galichnik is inaccessible to vehicles during the winter period.

The process of milk processing results in high-quality sheep cheese. In addition to the popular cheese, other dairy products such as cottage cheese, kashkaval, and similar items are also produced here.

The cheese is best when tasted in the region where it is produced. For these reasons, our team adds Galichnik to the map of ideal locations for organizing team-building trips. For those who are unable to participate in the team-building trips through Kajak.mk, more contact information for Boško can be found in the Gastronomy category.

Boško says that the support comes from the people who purchase their products. Those who are cheese lovers know how to appreciate the quality, specifically the uniqueness of its taste, in the form of that distinct note that leaves an authentic mark, says Boško.