Livno is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyère cheese. 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.
| Property | Value |
|---|
| dbpedia-owl:abstract
|
- Livno is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyère cheese. 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.
- Livno é o primeiro queijo produzido no século XIX, na área de Livno, na Bósnia e Herzegovina, com base na tecnologia francesa de confecção do queijo Gruyère. O Livno fica pronto por volta de 60 a 66 dias em um ambiente controlado. O sabor é forte e nos queijos mais maturados torna-se mais picante. O maior produtor é o Mljekara Livno ou Lura Dairy d.o.o. Livno, com produção anual que excede 500 toneladas métricas.
|
| dbpprop:aging
| |
| dbpprop:country
| |
| dbpprop:name
| |
| dbpprop:pasteurised
| |
| dbpprop:regiontown
| |
| dbpprop:source
| |
| dbpprop:wikiPageUsesTemplate
| |
| dcterms:subject
| |
| rdfs:comment
|
- Livno is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyère cheese. 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.
- Livno é o primeiro queijo produzido no século XIX, na área de Livno, na Bósnia e Herzegovina, com base na tecnologia francesa de confecção do queijo Gruyère. O Livno fica pronto por volta de 60 a 66 dias em um ambiente controlado. O sabor é forte e nos queijos mais maturados torna-se mais picante. O maior produtor é o Mljekara Livno ou Lura Dairy d.o.o. Livno, com produção anual que excede 500 toneladas métricas.
|
| rdfs:label
|
- Livno cheese
- Livno (queijo)
|
| owl:sameAs
| |
| foaf:page
| |
| is dbpedia-owl:wikiPageRedirects
of | |
| is owl:sameAs
of | |
| is foaf:primaryTopic
of | |
