Livno cheese
The Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina, where the cheese gets its name.
The Livno cheese is produced based on French technology of making the Gruyère cheese. Originally, it was made from sheep's milk, 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 cheeses that have aged longer, it has a slightly tangy taste. The largest producers are Mljekara Livno and Lura Dairy d.o.o. Livno, with a yearly production exceeding 500 metric tons.