| 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[edit]
References[edit]
- ^ 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.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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