Livno cheese

The Livno cheese (Bosnian: Livanjski sir/Ливањски сир) is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina.[1][2][3][4]

Livno cheese
Other namesLivanjski sir / Ливањски сир
Country of originBosnia and Herzegovina
RegionTropolje
TownLivno
Source of milkCows
PasteurisedNo
TextureHard
Aging time60–66 days

The Livno cheese is produced on the basis of French technology of making the Gruyère cheese. Originally, it was made from sheep's milk and nowadays it is mainly made from a mixture of sheep's and cow's milk. Its maturation period is between 60 and 66 days in a controlled environment. The flavor is robust, and in more aged cheeses the taste is slightly tangy. The largest producers are Mljekara Livno and Lura Dairy d.o.o. Livno, with a yearly production exceeding 500 metric tons.[1][2][3][4]

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References
  1. "The protection of the Livno cheese and exercising the rights of small-volume producers — natureforpeople.org" (html). natureforpeople.org. WWF. Retrieved 6 April 2019.
  2. "Livno cheese" (html). Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda. Retrieved 6 April 2019.
  3. "Tri bh. sira nagrađena u Beogradu" (html). Savez udruženja organskih proizvođača ORGANSKO FBiH (in Bosnian). Retrieved 6 April 2019.
  4. "Traditional Livno Cheese - Arca del Gusto" (html). Slow Food Foundation. Retrieved 6 April 2019.
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