Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyère cheese. Originally it was mede from sheep milk, and today it is manly made from the mixture of sheep and cow milk. The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.