Kajmak is a creamy dairy product popular in the Balkans, particularly in countries like Serbia, Bosnia and Herzegovina, and Montenegro. It is made from the milk of cows, sheep, or goats, and is often produced by simmering milk to create a thick layer of cream. This rich, buttery spread has a slightly tangy flavor and is typically enjoyed with bread, grilled meats, or as a topping for various dishes. Traditionally, kajmak is made during the spring and summer months when milk is abundant. It is often served fresh but can also be aged for a stronger taste. This versatile ingredient is cherished for its unique texture and flavor, making it a staple in Balkan cuisine.