Dobar dan, If this question doesn't belong on the forum, I apologize. What is the difference between kajmak (I've also seen stariji kajmak), pavlaka, and vrhnje (I've also seen kiselo vrhnje)? Seems they are all some form of cream. I know what pavlaka is - a thick cream that is tasty with krumpiruša, and kisela pavlaka is similar to the sour cream we eat in the US. But what are the other two? Are either of them equivalent to the heavy (liquid) cream that is used to make sauces and ice cream? I'm becoming extremely frustrated while grocery shopping! I just got some Bosnian/Croatian cooking magazines, so I'll probably be on here with some more food vocabulary-related questions. Sorry I can't share the food over the web!