Guided by experience gained outside the borders of Montenegro, but deeply rooted in the local area, Nikola and Ena Ujkić are building a production chain that does not depend on shortcuts. From seed to table, without compromising on quality, Highland Canyon is today not just a family business, but an example of how knowledge, perseverance and a clear vision can be translated into a brand that has the ambition to outgrow the local market and put Montenegro on the regional gastronomic map.
They then answered questions about the creation of the brand, the challenges they faced, the production philosophy, plans for the future, as well as the vision for the development of the domestic gastronomic scene and the positioning of their products on the wider, regional market.
Highland Canyon didn't happen overnight. What was the journey from idea to first concrete production like, and what was the crucial moment for you to translate the American experience into a domestic story?
Highland Canyon was born quite naturally and spontaneously. It was originally conceived as a solution for the needs of our restaurant chain. Goodfellas — we wanted stable quality, a clear origin, and a product we could stand behind. Over time, it turned out that this model made sense beyond our own needs, so production was gradually opened up to the wider market. There was no sudden expansion, but a continuation of what we were already doing.
How much did your experience abroad help you immediately set high standards and avoid mistakes typical of small producers starting out?
Living abroad has accustomed us to high standards and consistent quality, but at the same time it has helped us to see more clearly what wealth we have in Montenegro. It is this comparison that has given us the certainty that we know what we want to build — production that follows modern standards, but relies on our resources. We have used the land of our ancestors and the potential of the space we have, creating a rounded system from the field, through the farm, to the factory, and in a place that has a special value for us — in the canyon of the Cijevna River.
Which of the cheeses in your range – mozzarella, burrata, stracciatella or scamorza – is the most challenging to produce and why?
All cheeses have their own procedure and each requires attention and precision. But if we have to single out one, it's burrataIt leaves no room for error — it demands the utmost freshness of milk, precision and complete process control. That is why we consider it the best indicator of the quality of the entire production.
4. How is the market reacting to modern types of domestically produced cheese?
Although these cheeses are not part of traditional Montenegrin cuisine, the market is responding very positively. People appreciate domestic products, especially when they know that they are produced locally. "from field to table", without additives and compromises on quality. Origin is important to consumers — to know where the milk comes from and how the product is made. For now, our packaging is modest and this information is not particularly prominent, but in the coming period we plan to more clearly communicate the whole story behind each product.
How ready is the domestic market to recognize and pay for the quality that this type of production requires?
There is a growing number of consumers who recognize the difference between industrial and artisanal products. It is not yet a mass market, but it is stable enough and is growing year after year. The quality that this type of production requires is finding its consumers.
Will Highland Canyon's future development be focused primarily on increasing quantities or expanding the range of cheeses?
Our goal is not growth at all costs, but controlled expansion and preservation of quality. Although we have achieved greater success than expected in just one year, it is more important for us that each product maintains the same standard than for quantity to become the primary focus. Growth will be gradual and carefully planned, with the same level of commitment to quality. In addition to cheeses, the development of other dairy products is also planned, but exclusively within the framework of a model that allows us to maintain full control over the process and the standards we have set.
Do you think that the combination of modern standards and family production can become a model for other producers in Montenegro?
We believe it can, because it shows that domestic production can be serious, organized and professional, while remaining authentic. When a business is built patiently, with attention to every detail and a true commitment to quality, something with long-term value is created. Such an approach can also be an incentive for others to believe in their own resources and build sustainable production models.
Ultimately, when you look at Highland Canyon today — not just as a brand, but as a complete production chain and family story — what is more important to you: success in the market or the fact that you proved that domestic production, with knowledge and perseverance, can play a serious regional game?
Market success is important, but what gives us the greatest value is the fact that Highland Canyon shows how domestic production, guided by knowledge, perseverance and attention to every step, can be serious and recognizable.
The most important thing for us is that this story inspires and shows that domestic products can be high-quality and competitive, and market success is just confirmation that we are on the right track.
(Highland Canyon)
