| Livno cheese | |
|---|---|
 | |
| Other names | Livanjski sir / Ливањски сир |
| 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 ( Bosnian: Livanjski sir/Ливањски сир) is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina. [1] [2] [3] [4]
The Livno cheese is produced 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. [1] [2] [3] [4]
Also see
References
- ^ a b "The protection of the Livno cheese and exercising the rights of small-volume producers — natureforpeople.org". natureforpeople.org. WWF. Archived from the original (html) on 6 April 2019. Retrieved 6 April 2019.
- ^ a b "Livno cheese". Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda. Archived from the original (html) on 6 April 2019. Retrieved 6 April 2019.
- ^ a b "Tri bh. sira nagrađena u Beogradu" (html). Savez udruženja organskih proizvođača ORGANSKO FBiH (in Bosnian). Retrieved 6 April 2019.
- ^ a b "Traditional Livno Cheese - Arca del Gusto" (html). Slow Food Foundation. Retrieved 6 April 2019.
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
| Livno cheese | |
|---|---|
|
| |
| Other names | Livanjski sir / Ливањски сир |
| 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 ( Bosnian: Livanjski sir/Ливањски сир) is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina. [1] [2] [3] [4]
The Livno cheese is produced 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. [1] [2] [3] [4]
Also see
References
- ^ a b "The protection of the Livno cheese and exercising the rights of small-volume producers — natureforpeople.org". natureforpeople.org. WWF. Archived from the original (html) on 6 April 2019. Retrieved 6 April 2019.
- ^ a b "Livno cheese". Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda. Archived from the original (html) on 6 April 2019. Retrieved 6 April 2019.
- ^ a b "Tri bh. sira nagrađena u Beogradu" (html). Savez udruženja organskih proizvođača ORGANSKO FBiH (in Bosnian). Retrieved 6 April 2019.
- ^ a b "Traditional Livno Cheese - Arca del Gusto" (html). Slow Food Foundation. Retrieved 6 April 2019.
|
| This cheese-related article is a stub. You can help Wikipedia by expanding it. |