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]
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]
^ ab"The protection of the Livno cheese and exercising the rights of small-volume producers — natureforpeople.org". natureforpeople.org. WWF. Archived from the original (html) on 6 April 2019. Retrieved 6 April 2019.
^ ab"Livno cheese". Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda. Archived from the original (html) on 6 April 2019. Retrieved 6 April 2019.
^ ab"Tri bh. sira nagrađena u Beogradu" (html). Savez udruženja organskih proizvođača ORGANSKO FBiH (in Bosnian). Retrieved 6 April 2019.
^ ab"Traditional Livno Cheese - Arca del Gusto" (html). Slow Food Foundation. Retrieved 6 April 2019.
The Livnocheese (Bosnian: Livanjski sir/Ливањски сир) is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina. The...
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soldiers lived below the subsistence level with a daily diet of 90 g of cheese and 150 g of meat but had to march all day long, leaving much of the army...
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