A taste of Serbia worth the journey 

Pule cheese is made in Serbia’s Zasavica Special Nature Reserve, a protected wetland landscape shaped by wildlife, water, and open pastures. Here, this rare cheese has become a simple way to support nature. A large herd of donkeys is cared for as part of the reserve’s work, and a small amount of milk is used to produce Pule, a cheese closely tied to this place. 

What makes this a best practice is a clear choice: Pule is not exported. To taste it, travellers have to visit Zasavica. That turns a product into a reason to travel, and it keeps value in the destination. Instead of sending the story away in a box, the project brings visitors to the source. 

A visit is more than a tasting. Guests can meet the donkeys, explore the reserve, and learn why protected areas are essential. The donkeys are a friendly starting point, drawing in people who might not usually choose a nature reserve. Once here, visitors learn how conservation works in real life and why caring for animals and habitats needs constant attention. 

Tourism allows this model to work. Travel visits support local jobs, fund daily care for the donkeys, and strengthen protection for the reserve. In return, visitors leave with more than a flavour. They leave with a connection to a place worth keeping.