Livno Cheese

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Livno is a hard cheese from the Livno region of Bosnia and Herzegovina. Made from a mix of sheep's and cow's milk, it resembles a cross between cheddar and Parmesan with a distinctively sharp, tangy flavor and a slightly crumbly texture. It is often used grated or sliced in traditional dishes.

What is Livno Cheese?

Livno cheese is a hard cheese produced in the Livno area of western Bosnia and Herzegovina, known as the largest karst field in Europe. Initially made exclusively from sheep’s milk, modern production typically uses a mixture of sheep’s and cow’s milk, with cow’s milk not exceeding 30 percent. The cheese’s origins date back to 1888 when the Austro-Hungarian government established the Country Agricultural Station in Livno to promote cheese production and train local manufacturers, bringing in expert cheesemakers from France, Switzerland, and the Czech Republic.

Production Process

The production of Livno cheese involves mixing evening and morning milks and heating them to 88–91°F (31–33°C). Natural calf rennet powder is added, causing the milk to coagulate over fifty to seventy-five minutes. The resulting curd is cut into 3-inch (8-centimeter) cubes and granulated to the size of wheat kernels. These kernels are cooked at 113–118°F (45–48°C) for twenty to forty minutes before being poured into molds lined with jute cheesecloth. The cheese is then pressed for twelve to twenty-four hours, with frequent rolling. After pressing, it is salted in a 22–25 percent brine solution for forty-eight hours. The usual ripening period is six to twelve weeks at a temperature of 54–59°F (12–15°C) and humidity of 70–85 percent.

Characteristics

Livno cheese is cylindrical, hay yellow in color, and weighs between 4–7 pounds (2–3 kilograms). It has a solid consistency with several regular small holes visible in cross-section. The taste is mildly milky sour, moderately salty, and piquant, with a pleasant aroma characteristic of sheep’s milk cheeses. It is often served as a starter in Bosnian and Herzegovinian cuisine, typically accompanied by local ham fried dumplings called "peksimeti" and traditional wines such as Blatina (red) and Žilavka (white).

Historical Context

The production of Livno cheese began in 1886, modeled on Swiss and French cheese-making traditions. Initially made solely from sheep’s milk, the production later evolved to include a mixture of sheep’s and cow’s milk. Despite industrial production favoring cow’s milk, many local, family-owned businesses still adhere to the traditional mixture. The cheese typically ripens for sixty to eighty days, developing a pale to dark yellow color and a hard yet elastic texture with evenly distributed medium-sized eyes.

Modern Production

Today, Livno cheese is produced in Livno and surrounding areas such as Kupres, Glamoč, and Tomislavgrad. The cheese is produced using traditional methods brought by Swiss cheesemakers during the Austro-Hungarian period. The most notable producers include Mljekara Livno and Lura Dairy d.o.o. Livno, with a combined yearly production exceeding 500 metric tons. The cheese’s demand often exceeds supply, particularly during the Christmas season.

Geographical and Climatic Factors

Livno cheese’s unique flavor is attributed to the region’s climate and the high-quality grass of the mountain pastures. The Pramenka sheep breed, native to the area, provides milk that contributes to the cheese’s distinctive taste. The cheese is typically produced in small quantities due to geographical limitations and the traditional requirement for unpasteurized milk, which complicates legal sales and distribution.

Consumption and Serving

Livno cheese is enjoyed as an appetizer, often paired with smoked meat and robust Herzegovinian wines. Its strong flavors and pleasant nutty aromas make it a popular choice in local and international cuisine. The cheese can be consumed sliced or grated and is a staple in many respectable restaurants across Dalmatia, Austria, Germany, and Switzerland, brought to these countries by emigrants from Bosnia and Herzegovina.

Key Facts About Livno Cheese

Country of Origin Bosnia and Herzegovina
Specific Origin Livno area
Milk Type Sheep’s and cow’s milk
Milk Treatment Heated
Texture Solid
Flavor Mildly milky sour, moderately salty and piquant
Aroma Pleasant and characteristic
Colors Hay yellow
Forms Cylindrical, 4–7 pounds (2–3 kg)
Age 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Rennet Type Natural calf rennet powder