well, it's a swiss style hard chese, usually a 50/50 cow and sheep but probably it's good as pure sheep, very high fat content, and highly compressed to get the hard form, and aged 6 months... but i don't think there is many other kinds of cheese with this set of characteristics

it is really nice, if you ever are in the balkans you need to find some

in general, bosnia is the best place for cheese in europe, the cheese display at the supermarket in Banja Luka was truly a sight