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.


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 Livanjski cheese begins.

Conquest of Livno by the Austro-Hungarian Monarchy
Agricultural station in Livno

Agricultural station

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

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.

Livanjski cheese is labeled as "Bosnicher-Alpenkäse" - Bosnian Alpine cheese.

"U Livnu sam probao najukusniji sir koji danas postoji"

Anton Hagi, traveler
In Mljekara Livno, Livanjski cheese is produced according to the original recipe

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 "Livanjski cheese". His precise recipe (which allows for small deviations) is still applied today.

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.

Cheese production under the mountain Cincar
The label of Livanjski cheese that was exported to America

Livanjski cheese in America

After World War II, the station was rebuilt, some private cheese factories were taken over and the Agricultural State Property "Ante Zoro Kelava" was created, which then produced about 1 wagon of Livanja 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 Livna cheese was exported even to Egypt, England and America.

Mljekara Livno

Mljekara Livno (then called Zagrebačka mljekara) was founded, which produced 10 to 15 wagons of cheese per year.

Mljekara Livno factory today.

Livanjski cheese protected by the designation of origin in Bosnia and Herzegovina

Our cheeses

Kolut sira - 100% Kozji sir - Livanjski sir koji proizvodi Mljekara Livno
mljekara livno.
The home of Livno cheese
Kolut sira - Limited Edition - Livanjski sir koji proizvodi Mljekara Livno
mljekara livno.
The home of Livno cheese
Kolut sira - Trapist - Livanjski sir koji proizvodi Mljekara Livno
mljekara livno.
The home of Livno cheese