Livno Cheese producers
The community is formed of around 30 dairy farmers from Livansko Polje (the Livno plain) and a smaller number from the zone of Glamoc. The cheese (Livanski Sir) is produced on the Cicar mountains and the Livno, Tomislavgrad and Glamoc plateaux, following a tradition that goes back to the 19th century, and which involves using a mix of milk from the Pramenka sheep with 20% of cows’ milk. The sheep are only milked for part of the year, between middle-to-end May and early-to-middle October. Unpasteurized milk is generally used, although some dairies do now pasteurize. The cheese has the typical aroma and taste of goat cheeses and is used in soups as well as for eating on its own. It is often served thinly sliced with smoked charcuterie. The Ucodep NGO is supervising plans for the formation of a producers’ consortium.
The Livno Cheese producers are member of the Terra Madre network with 1.600 small Food Communities in 150 countries which is supported by the Slow Food Foundation for Biodiversity.
Production area
Livno, Erzegovina-Neretva canton
Community coordinator
Stanko Ivankovic
tel. ++387 (0)36 325 015
stankoivankovic@yahoo.com