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 names	Livanjski sir / Ливањски сир
Country of origin	Bosnia and Herzegovina
Region	Tropolje
Town	Livno
Source of milk	Cows
Pasteurised	No
Texture	Hard
Aging time	60–66 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]

Also see

• List of Bosnia and Herzegovina cheeses