Top 3 Bosnian and Herzegovinian Cheeses

Mljekara Livno is a renowned cheese producer from Bosnia and Herzegovina, with a tradition dating back to the late 19th century. The company is the custodian of the original recipe for Livno cheese, which has been passed down through generations to ensure high quality and unique characteristics in texture, aroma, and flavor. Mljekara Livno is the largest cheese producer in Bosnia and Herzegovina, exporting its products worldwide and continuously seeking new partners. The company maintains high production standards to consistently offer the best quality to consumers. Expand

Modeled on the Swiss and French tradition of cheese production, livanjski sir was first produced in 1886, and it was initially made only with sheep’s milk. Later on, the production changed, and while many industrially produced types nowadays employ only cow’s milk, there are a few local, family-owned businesses which use a combination of sheep’s and cow’s milk. This hard cheese usually ripens from sixty up to eighty days, and preferably more. Depending on the aging, the final product ranges from pale to dark yellow, while its texture remains hard, yet elastic, with evenly distributed, medium-sized eyes. Because of its strong flavors and pleasant, nutty aromas, the cheese is best enjoyed as an appetizer, usually paired with smoked meat and robust Herzegovinian wine.Expand

Known as travnički and vlašićki, this traditional Bosnian cheese is prepared with raw ewe’s milk and natural calf rennet. When strained, the cheese is cut into blocks that are salted and placed into wooden barrels, where they are left to ripen in brine. The cheese is seasonally produced in the Vlašić Mountain from the autochthonous breed Pramenka. It is characterized by its white color, firm but soft texture, and small holes that appear in the cross-section. Because of its lightly salty flavor, it is a common accompaniment to various main courses, but it is best paired with bread, smoked meat, and traditional plum brandy.Expand

Sir iz mijeha is a Herzegovinian cheese that's encased in a large sheepskin sack. It's made from raw sheep's or cow's milk, or a combination of both. The sheep's milk comes from the Pramenka breed, while the cow's milk comes from Busa and Gatacko breeds. The size of the sheepskin sack dictates the size of this cheese, which can weigh from 30 to 70 kilograms. Sir iz mijeha is aged from 2 months to a year, and during the process it becomes white or pale yellow in color. The cheese has strong aromas of sheepskin and it's traditionally served as an appetizer with boiled potatoes, ham, and uštipci (fried dough).Expand