Livno cheese

{{Infobox Cheese

| name = Livno cheese

| image = Livanjski_Cheese_with_label.JPG

| othernames = Livanjski sir / Ливањски сир

| country = Bosnia and Herzegovina

| region = Tropolje

| town = Livno

| source = Cows

| pasteurised = No

| texture = Hard

| fat =

| protein =

| dimensions =

| weight =

| aging = 60–66 days

| certification =

}}

The Livno cheese ({{langx|bs|Livanjski sir/Ливањски сир}}) is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina, where the cheese gets its name.{{cite web |title=The protection of the Livno cheese and exercising the rights of small-volume producers — natureforpeople.org |url=https://natureforpeople.org/al/articles/taking-the-livno-cheese-road-to-taste-perfection/case-study/ |website=natureforpeople.org |publisher=WWF |accessdate=6 April 2019 |language=en |format=html |archive-date=6 April 2019 |archive-url=https://web.archive.org/web/20190406202337/https://natureforpeople.org/al/articles/taking-the-livno-cheese-road-to-taste-perfection/case-study/ |url-status=dead }}{{cite web |title=Livno cheese |url=http://www.okusihercegovinu.com/en/tradicionalni-proizvodi/livanjski-sir/ |publisher=Udruzenje Okusi Hercegovinu – Promocija tipicnih hercegovackih proizvoda |accessdate=6 April 2019 |language=en |format=html |archive-date=6 April 2019 |archive-url=https://web.archive.org/web/20190406202337/http://www.okusihercegovinu.com/en/tradicionalni-proizvodi/livanjski-sir/ |url-status=dead }}{{cite web |title=Tri bh. sira nagrađena u Beogradu |url=https://www.organskofbih.ba/tri-bh-sira-nagradena-u-beogradu/ |website=Savez udruženja organskih proizvođača ORGANSKO FBiH |accessdate=6 April 2019 |language=bs-BA |format=html |archive-date=21 October 2017 |archive-url=https://web.archive.org/web/20171021063228/https://www.organskofbih.ba/tri-bh-sira-nagradena-u-beogradu/ |url-status=dead }}{{cite web |title=Traditional Livno Cheese - Arca del Gusto |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/traditional-livno-cheese/ |website=Slow Food Foundation |accessdate=6 April 2019 |language=en |format=html}}

The Livno cheese is produced based on French technology of making the Gruyère cheese. Originally, it was made from sheep's milk, 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 cheeses that have aged longer, it has a slightly tangy taste. The largest producers are Mljekara Livno and Lura Dairy d.o.o. Livno, with a yearly production exceeding 500 metric tons.