Almost every city in Bosnia and Herzegovina has its own brand, and in Livno it is undoubtedly the widely known Livan cheese. Although this delicacy is found on many tables around the world, experts say that its potential is underutilized, especially in terms of tourism. Eminent experts and tourism workers discussed this in Livno.
We learned that the history of cheese production in Livno goes all the way back to Mesopotamia at the thematic exhibition in the Franciscan Museum and Gallery in Gorica, as well as that today it is produced according to a unique recipe that dates back to the 19th century, to be precise, from 1888. The profession says that there is potential, but not enough visibility, so tourism officials have decided to take a step forward in that regard as well.
“Livno is currently more recognizable for its wild horses. There are special photo effects, Instagram, Tik-Tok, Facebook. However, we have much greater potential in Livno cheese. Let’s create several tasting rooms to give people the gastronomic experience of tasting Livno cheese”, says Mirko Brdar, director of the Novitas Hotel, organizer of the Livno Cheese Trail event.
“It is not appreciated enough in this area as it is autochthonous, high-quality, aromatic, spicy and special. “Livanjski cheese should be raised to a level like, for example, Pag cheese,” states dr. sc. Marija Vrdoljak, professor at the polytechnic in Knin.
“It is a very fine basis for creating the Livan cheese road. We already have quality cheese, which is extremely well known at the European level. Now we just need to bring guests based on word of mouth about that quality and tradition and show it,” Mirna Jelčić, a specialist in tourist destination development, points out.
It is obvious that a good tourist story should be devised, a story that would build on the annual agro-tourism fairs, a story that would connect history, present and future. And on the trail of that future, perhaps we should look to the Livno experts who sent this delicacy into space six years ago.
