Importance of Cheese Production in Livno and Vlašić for Gastronomy and Tourism Development in Bosnia and Herzegovina

Abstract

The aim of this chapter is mainly to explore the gastronomic offer of Bosnia and Herzegovina, with a special emphasis on Bosnian cheese varieties, as well as the potentials and opportunities for the advancement of gastronomy in tourist offer in Bosnia and Herzegovina. Several studies have shown gastronomy to be the main reason for visiting Bosnia and Herzegovina. An important part of gastronomic offer is the variety of Bosnian cheese. The most popular types of cheese in Bosnia and Herzegovina are Livno and Vlašić cheese.

Livno cheese belongs to the group of the most popular autochthonous cheese in Bosnia and Herzegovina. Livno cheese is produced in the town of Livno and its surrounding areas, such as Kupres, Glamoč and Tomislavgrad. Originally, it was made of sheep's milk but nowadays, it is mostly made from a mixture of sheep's and cow's milk. Vlašić cheese is a white cheese which matures in brine. Traditional Vlašić cheese is made with raw sheep milk. It is produced in central Bosnia and Herzegovina, on the Vlašić Mountain.

The goal is to discover how Livno and Vlašić cheeses can be included in the gastronomic offer of Bosnia and Herzegovina and to discover how to use gastronomy for the purposes of tourism development in Bosnia and Herzegovina.

Citation

Čaušević, A. and Hrelja, E. (2020), "Importance of Cheese Production in Livno and Vlašić for Gastronomy and Tourism Development in Bosnia and Herzegovina", Peštek, A., Kukanja, M. and Renko, S. (Ed.) Gastronomy for Tourism Development, Emerald Publishing Limited, Leeds, pp. 27-42. https://doi.org/10.1108/978-1-78973-755-420201003