Livno cheese carries a centuries-old tradition and a unique recipe passed down through generations. This esteemed cheese was first produced in the 19th century in the Livno region, inspired by the production techniques of French Gruyère. Today, it is made from a blend of sheep’s milk (60-70%) and cow’s milk (30-40%) or exclusively cow’s milk and matures for an average of 60 to 66 days under carefully controlled conditions.

Livno cheese is distinguished by its naturally formed rind, rich and full flavor, and the characteristic aroma of karst cheeses. Older cheeses have a subtle spiciness, adding depth to their flavor. It is perfect as part of a cheese platter, paired with homemade bread or a glass of wine.