Livno cheese

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Livno Cheese
Livanjski Cheese with label.JPG
Other namesLivanjski sir / Ливањски сир
Country of originBosnia and Herzegovina
RegionTropolje
TownLivno
Source of milkCows
PasteurisedNo
Texturehard
Aging time60–66 days

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

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[edit]

References[edit]

  1. ^ a b "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. ^ a b "Livno cheese" (html). Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda. Retrieved 6 April 2019.
  3. ^ a b "Tri bh. sira nagrađena u Beogradu" (html). Savez udruženja organskih proizvođača ORGANSKO FBiH (in Bosnian). Retrieved 6 April 2019.
  4. ^ a b "Traditional Livno Cheese - Arca del Gusto" (html). Slow Food Foundation. Retrieved 6 April 2019.