High in the mountain meadows of southern Bosnia, farmer Branka Buha monitors her cows through a GPS signal on her husband's phone.

But when it comes to making her kajmak cheese, she sticks to the traditional method: ageing it in sheepskin sacks.

"It's a tradition passed down from my mother, from my mother-in-law. Now, I'm passing it on to my daughter-in-law," said 55-year-old Buha.

Her dairy is nestled in the hilly hamlet of Domrke, near Gacko.

At 1,200 metres (3,900 feet), and with lots of grass and wind, Buha says she has everything she needs to produce good "kajmak iz mjesine", a creamy cheese aged in animal hide -- typically sheep or lambskin around here.

Her eight cows freely wander the mountain pastures during the day, returning themselves in the evening to be milked, although o

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