We have put together 5 interesting facts from the history of Livno cheese. Its centuries-long history holds many more, and we will certainly share them in a future article.
1. Cheese was stored in a cave above the Duman spring
Between 1888 and 1905, Roquefort-type cheese was stored in a natural cave in the Crvenica massif above the Duman spring in Livno, because the temperature inside the cave favoured the growth of mould.
For those who do not know it, the story of how Roquefort came about is an interesting one:
Legend has it that the cheese was discovered when a young man, eating his lunch of bread and sheep's milk cheese, saw a beautiful girl in the distance. He left his meal near a cave and ran to meet her. When he returned a few months later, the mould (Penicillium roqueforti) had turned his ordinary cheese into Roquefort.
https://en.wikipedia.org/wiki/Roquefort
But back to Livno. How good the cheese made above the Duman spring was is shown by the fact that at the 1896 exhibition in Budapest it was awarded the “Grossenmilleniums medalle” as a product equal to the original.
2. The first private cheese dairy was opened by baker Anto Tadić
In 1903 Anto Tadić opened his own cheese dairy. As he was the first, the Provincial Government initially gave him basic equipment and a cheesemaker free of charge for the first year. Five years later he set up his dairy with his own equipment and his own master cheesemaker, producing about 3 tonnes of cheese, which was in demand
in Dalmatia, Rijeka, Trieste, Sarajevo, Mostar and other cities.
3. Livno cheese exported around the world
Between 1950 and 1960, hard Livno cheese made from sheep's milk was exported to Egypt, England and America.
4. The founding of Zagrebačka mljekara, today's Mljekara Livno
From 1970, the Livno plant of “Zagrebačka mljekara” produced 10 to 15 wagons of Livno cheese a year. Modern cheesemaking equipment and processes were introduced (such as pasteurising milk for cheesemaking), along with pure dairy starter cultures and other modern aids.
5. A Frenchman in Livno creates Livno cheese
The most important role in the history of Livno cheese was played by a Frenchman, Cyprian Jaillet, who arrived in Livno at the very end of the 19th century and soon became a respected citizen of the town. Under his supervision the production of Roquefort and Vollkäse began, followed later by Feta, Liptauer, Camembert and others.
Jaillet tirelessly experimented with other combinations, and through his work, his knowledge of the Swiss dairy tradition and his passion, the Balkan Emmental was born: the Swiss cheese (formaggio svizzero) that after the First World War became known as Livno cheese. His precise recipe (which allows for small variations) is still used today.
Mljekara Livno continues this tradition today with a wide range of Livno cheeses such as Original, Cincar and Limited Edition. See all Mljekara Livno cheeses here.
Hvala vam na čitanju, nadamo se da ste uspjeli saznati zanimljive činjenice iz povijesti Livanjskog sira. Više o povijesti Livanjskog sira možete saznati ovdje ili možete pročitati specifikaciju o povijesti i karakteristikama Livanjskog sira ovdje.
