Livno
Livno is a cheese from the Livno area of Bosnia and Herzegovina, first made in the 19th century using the French method for Gruyère. It is made mostly from a mix of sheep's and cow's milk, with a robust flavor that turns tangy with longer aging.
Key Facts
| 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 |
| Also Known As | Livanjski sir, Ливањски сир |
What is Livno Cheese?
Livno cheese comes from the area around Livno in Bosnia and Herzegovina, and the town is where the name comes from. It was first produced in the 19th century. In Bosnian it is called Livanjski sir.
The cheese is made on French technology for producing Gruyère. Sheep's milk was the original base. Most Livno cheese today is made from a mixture of sheep's and cow's milk. Maturation runs 60 to 66 days in a controlled environment.
The flavor is robust. Wheels held longer pick up a slightly tangy edge.
Mljekara Livno and Lura Dairy d.o.o. Livno are the largest producers, and together they make more than 500 metric tons a year.
How Does Livno Cheese Compare?
The most relevant cheeses to compare Livno against.
