The history of Livno cheese and Mljekara Livno

The story of Livno cheese is perhaps one of the most beautiful stories related to a single product, which began at the end of the 19th century, and in which, against the background of major European events, touching love stories and stories about the first agronomists are interwoven.

1878
Austria-Hungary

With the Congress of Berlin, Livno became part of the Austro-Hungarian monarchy and began to attract the attention of the emperor (Franz Joseph) as an advanced part of the economy of his territory. Since then, the story of the cheese that will become known as Livno cheese begins.

Painting of Austro-Hungarian troops in battle, depicting the capture of Livno in 1878 — Conquest of Livno by the Austro-Hungarian Monarchy

1888
Agricultural station

In 1888, the National Government in Sarajevo established the National Agricultural Station (livestock or farming station) in Livno. An agricultural school was established as part of the agricultural station where renowned cheesemakers from France, Switzerland and the Czech Republic (Karlo Oksner, Felix Lacombe, Rikard Berger) taught.

Historical photos of the agricultural station in Livno — Agricultural station in Livno

1900
A Frenchman in Livno

However, the most significant role was played by a Frenchman, Cyprian Jaillet, who arrived in Livno at the very end of the 19th century and who soon became a prominent citizen of Livno. Under his supervision, the production of Roquefort and Vollkäse cheese began, and later Feta, Liptauer, Camembert, etc.

Stamp of the agricultural station in Livno reading Bosnischer Alpenkäse — Livno cheese is labeled as "Bosnicher-Alpenkäse" - Bosnian Alpine cheese

1905.
“In Livno I tasted the most delicious cheese there is today”
Anton Hagi, traveler

1905
Livno cheese recipe

Jaillet tirelessly experimented with other combinations, and thus his work, his knowledge of the Swiss dairy tradition and his passion created the Balkan Emmentaler, that Swiss cheese (formaggio svizzero) that after the First World War became known as "Livno cheese". His precise recipe (which allows for small deviations) is still applied today.

Wheel of Livanjski sir on a wooden ripening shelf, with a numbered marker on the rind — In Mljekara Livno, Livno cheese is produced according to the original recipe

1918-1939
Production development

More than 20 cheese productions were recorded in 1933 in Livno and its surroundings, of which the cheeses of the Banovina Cattle (formerly Zemaljska) stations in Livno and on Cincar mountain, which were the first to start producing cheese, stood out. According to some estimates, the production of "Livanjski sir" in that period amounted to 20 to 30 wagons per year in the entire area of production. The cheese was mostly sold in Split, and began to be exported to Belgium, France and South America.

Historical photo of the mountain farm below Cincar with barns and a flock of sheep — Cheese production under the mountain Cincar

1945-1969
Livno cheese in America

After World War II, the station was rebuilt, some private cheese factories were taken over and the state agricultural estate "Ante Zoro Kelava" was established, which then produced about 1 wagon of Livno cheese per year. Private cheese factories continued to play a significant role, so the total annual production was from 4 to 5 wagons of cheese. At that time, hard Livno cheese was exported even to Egypt, England and America.