Livno cheese

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Livno Cheese
Croatian: Livanjski sir
Livanjski Cheese with label.JPG
Country of origin Bosnia and Herzegovina
Region Tropolje
Town Livno
Source of milk Cows
Pasteurised No
Texture hard
Aging time 60–66 days

The 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 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.