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.
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.
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 It was originally made from sheep milk, but there are varieties made from cow milk or mixture of both.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.
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.
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