Translations:List of cheeses/28/en

Bosnia and Herzegovina

See also: en:Bosnia and Herzegovina cuisine and List of Bosnia and Herzegovina cheeses/ja

Name	Image	Region	Description
Livno cheese		Livno, Bosnia and Herzegovina	The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste is slightly piquant. The largest producer is Mljekara Livno or Lura Dairy d.o.o. Livno, with yearly production exceeding 500 metric tons.
Herzegovina "squeaking" cheese		Trebinje, Ivanica, Slavogostići, Gacko in southern Herzegovina, Bosnia and Herzegovina	Another existing variety of Squeaking cheese from Lika in Croatia is often smoked.
Trappista cheese		Banja Luka, Bosnia and Herzegovina	Trappista or Trapist is a traditional Bosnian semi-hard cow's-milk cheese made by Trappists branch of Cistercians order of Mariastern abbey in Banja Luka, Bosnia and Herzegovina.
Vlašić / Travnički cheese		Travnik, Bosnia and Herzegovina	This cheese is produced on Vlašić mountain in central Bosnia, above the city of Travnik. It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both. This is brined mostly low-fat cheese, white in color, and can either have small irregular holes scattered in it, or be solid without holes. When drained from brine its taste can be dry and quite salty. The milk has a special flavor that comes from the variety of different herbs that sheep are eating while grazing on the mountain.
Bosnian smoked cheese		Vareš, Olovo, Tuzla, central to northeastern Bosnia, Bosnia and Herzegovina	Bosnian smoked cheese (also known as Serbo-Croatian: Suhi sir or Dimljeni sir) is a type of very dry piquant low-fat smoked cheese originating from Bosnia and Herzegovina. It is usually home-made product, but industrial production also exists.