Although livestock farming is one of the main branches of Livno's economy, there could soon be a shortage of milk for cheese production. Livno cheese is a leading product of the Livno region and one of the recognizable products of Bosnia and Herzegovina, with increasing demand.
The Livno Dairy alone, one of the producers, annually produces about a million kilograms of cheese, half of which is exported to around 15 European countries and the United States market.
Rising Production
"Livno cheese from Livno Dairy is among the best-selling cheeses in Bosnia and Herzegovina and the region," said Želimir Čamber, the director of the dairy, in an interview with FENA.
He mentioned ongoing negotiations with new customers in new markets and expects business expansion. In line with this, there are plans to increase production and, to ensure an adequate milk supply, open their own farms.
"We currently have enough milk, but we certainly need larger quantities to support the planned business expansion. We currently purchase milk from about 300 cooperatives, mostly from the Livno area and its surroundings, and some from other parts of Bosnia and Herzegovina. We exclusively use domestic milk; we do not import milk for our products," said Čamber.
European Quality Award
The production process of Livno cheese is time-consuming.
"From milk reception and processing to cheese making and the final aging phase, the process takes three months. Special conditions in the ripening room are necessary, with an ideal temperature of 14 degrees Celsius and 85% humidity, and these conditions are strictly controlled," explained Čamber.
Encouragement for increased production and sales is a significant recognition that came from Brussels. After three consecutive years of receiving the highest quality ratings, Livno was awarded the "Crystal Taste Award."
"The award is given by a jury of 200 experts from renowned gastronomic associations. The products are evaluated by blind testing, without the judges knowing the brand or origin of the product," clarified Čamber.
Local Butter as a By-Product
Currently, Livno Dairy employs 55 workers with an increasing trend, and their facilities are being modernized. As livestock farming incentives are insufficient, they hope for funds from EU funds, as a new factory is also being considered alongside farms.
"Investing in new technologies is essential because companies that do not invest in new technologies will not stay long in the market," emphasized Čamber.
The core of their business is the production of Livno cheese, which they produce in six different variants. In addition to that, they produce other types of cheese such as Trappist, Gouda, Edam, young cow, and goat cheeses, cheeses for baking, and other dairy products. Interestingly, alongside cheeses, they also introduce butter to the market, as a by-product.
"It is closest to domestic butter because we do not produce it intentionally to make a profit from it. It is a by-product of milk harvesting, and we sell it as such. We didn't want to package it in some expensive and fancy packaging to make it look attractive; we wanted it to look ordinary so that people can see that it is a genuine domestic product," explained Čamber.
Historical Development of Cheese
Livno Dairy was founded in 1970, producing 10 to 15 cheese wagons annually. However, the production of Livno cheese dates back to the late 19th century, prompted by the arrival of Austria-Hungary and a French expert who moved to Livno with an initial recipe.
In Livno and its surroundings in 1933, there were over 20 cheese dairies, among which the Banovina Livno and Cincar Mountain dairies stood out, being the first to start cheese production. According to some estimates, Livno cheese production during that period was 20 to 30 wagons per year throughout the production area. Initially sold in Split, it later began exporting to Belgium, France, and South America, becoming one of the leading products with the designation of origin from Bosnia and Herzegovina, as reported by FENA.
*Translated by artificial intelligence.
