Tradition and quality of production

THE EMERGENCE OF LIVANJSKI CHEESE

The place of origin of Livanjski cheese is area of southwestern Bosnia, the wide area of the Livanjsko field, from where its production spread to the area of Glamoč and Tomislavgrad.

Production of Livanjski cheese began during the time of the Austro-Hungarian monarchy, more precisely in 1886, when representatives of the monarchy saw that there were ideal conditions for cheese production in this area, and with establishment of the Zemaljska agricultural station, which also included first cheese factory, they began an organized approach to animal husbandry. and cheese production. Representatives of authorities organized arrival of several master cheesemakers, among whom Frenchman Cyprian Jaillet stood out, who stayed longest and spent a quarter of a century in Livno, and during his stay he significantly improved production of Livanjski cheese and became a prominent citizen of Livno.

Recipe for production of Livanjski cheese quickly spread from cheese factory to surrounding villages, so people started making cheese in their own households.

Centuries-old recipe and top quality mountain milk

LIVANJSKI CHEESE OF THE PUĐA FAMILY

A centuries-old recipe, top-quality mountain milk, tradition of the Puđa family and skill of craftsmen turned the best of nature into gold. Livanjski cheese from Eko sir Puđa dairy is the king of every table, and as befits His Majesty, we produce it only from the best natural raw materials, without added aromas, colors and flavor enhancers

Puđa family is part of the long history of production of this widely known product. At that time, cheese was made according to the recipe for production of Swiss cheese Gruyere, or Greyerzer, so in the begining it was popularly called "Swiss cheese", and it was made exclusively from sheep's milk. The quality of Livanjski cheese has made it popular in near and far neighbourhoods, and it has gained special popularity in neighboring Dalmatia. Time passed, monarchies and countries changed, and it's great popularity led to a change in the cheese recipe, primarily in the composition of the raw material from which it is produced. Lack of sheep's milk, which due to seasonal character of production of sheep's milk on the one hand and decrease in the number of sheep on the other, led to the fact that Livanjski cheese firstly began to be produced from a mixture of sheep's and cow's milk in different proportions, and nowadays it is mainly or only produced from cow's milk. Regardless of these modifications, characteristics and quality of this autochthonous cheese have remained recognizable, not only in Bosnia and Herzegovina but also beyond it's borders.

Livanjski cheese of the Puđa family is produced using traditional method, from full fat milk. It is hard, full-fat cheese that ripens under the natural rind in underground rooms, in the form of regular, yellow wheels weighting 2.5 or 1 kg each. Ripening lasts several months, on a natural, wooden shelves. To produce top-quality Livanjski cheese, a lot of patience and effort is needed to be invested.

Livanjski cheese produced by Eko sir Puđa dairy can be consumed sliced or grated, on its own or as an addition to other dishes. It can be combined with meat, fruit or wine. Choose the method yourself, and enjoy the rich taste and smell of Livanjski cheese.

A wide range of products

PREMIUM CHEESE produced by EKO SIR PUĐA

In addition to Livanjski cheese, we also produce other types of cheeses from cow's, goat's and sheep's milk or their mixtures in our dairy.

Livanjac

Younger brother of Livanjski cheese, Livanjac cheese was created as an original product of Puđa family. It is result of many years of cheese production in the family, a home craft, when mothers cooked cheese by the stove, without special aids and machines, relying only on their own senses and experience. Livanjac is a hard cheese, produced from whole milk. Like Livanjski cheese, it ripens under a natural rind, and original family recipe gives it a special taste, smell and texture. Due to its milder aroma than Livanjski cheese, it is ideal for those who like less spicy food. Family cheese - for the whole family.

Trappist

Monastic simplicity and discipline translated into cheese is idea behind Trappist production. Trappist is produced as hard cheese whose production history in Bosnia and Herzegovina, like for Livanjski cheese, begins in the 19th century. Recipe created in the Eko sir Puđa dairy was modeled on secret, monastery recipes, passed down only by word of mouth from master to student. Trappist produced in Eko sir Puđa dairy is produced from non-skimmed milk. It ripens under a layer of protective coating, which allows Trappist to keep its fine texture elastic and soft. It is characterized by a mild and pleasant smell and taste, which will win you over, regardless of whether you are a big cheese lover or not. It is cheese that goes equally well with meat dishes, and as a sandwich layer for a quick break at work. Simply perfect.

Sheep's cheese

Vast pastures of this part of Bosnia and Herzegovina, full of medicinal and aromatic plants, have been feeding Pramenka breed of sheep for centuries, small, woolen factories of the highest quality milk. Sheep's cheese produced in the Eko sir Puđa dairy is a real mine of minerals, vitamins and amino acids, with an intense smell and a spicy taste. Cheese that takes you back in time.

Goat cheese

A bit neglected compared to other types of cheese. Goat cheese from the Eko sir Puđa dairy is characterized by a specific smell and taste. Delicious ivory-colored slices also hide numerous beneficial properties. We produce cheese in large and small wheels, under an attractive black coating.

Sveti Roko

Sveti Roko is a cheese made with a unique family recipe, we produce it during the sheep milking season from a mixture of cow's and sheep's milk from mountain pastures.

Delminium

The name Delminium comes from the Latin name of the city Tomislavgrad, which in turn has its roots in the word Delma, which was the name for a sheep in the time of the ancient Illyrians. Town of Tomislavgrad is on the three-border between Bosnia, Herzegovina and Dalmatia, so we produce our Delminium cheese from three types of milk, cow's, sheep's and goat's. This cheese dedicated to the Duvno region is a unique product in Bosnia and Herzegovina. Combination of three types of milk provide distinctive aroma and layered taste.

Delmato – Cheese in olive oil

In ancient times, when there were no refrigerators to preserve cheese for a long period, our ancestors soaked cheese in olive oil. For the biggest gourmands, we cut our best cheeses into delicious morsels and dip them in precious olive oil. We cut Livanjski, Sheep's and Goat cheese into triangles, sticks and cubes and place them in containers of different sizes, in which cheese immersed in olive oil perfectly blends and kisses with the oil, and as a result we get a fantasy of taste and aroma. For adventurous palates, we also designed Delmato with spices, in which, in addition to the ancient combination of cheese and oil, we add Mediterranean spices, olives and pepper. Delmato cheeses are suitable for all occasions, especially as a quick snack when guests surprise you.

Fresh cheese

Perfection is in simplicity. We prepare fresh cheeses in the traditional way from cow's and goat's milk, and the milk collected today is on market tomorrow as fresh cheese. Soft, spreadable and tasty, with little salt and no additives, it is a desirable ingredient in every homemade pie, or as an independent healthy and nutritious meal for the youngest population. Let the choice always be Fresh traditional cheese from Puđa dairy.

Sunce (Sun)

Let's think for a moment about what all had to happen in order for cheese to be created. The energy of the Sun allowed plants to grow. Plants served as food for animals, and we made cheese from their milk. The star among soft cheeses, Sunce, is a completely natural product, a source of protein and minerals, without any additives. Your source of energy for every day. We produce it from cow's or goat's milk for everyone's taste.

Excellent cheeses made from mountain milk

THE BEST FROM NATURE ON YOUR TABLE!

LIVANJSKI CHEESE

Full-fat hard cheese for cutting and grating with 45-60% milk fat in the dry matter of the cheese, and 49-56% of water in the fatless matter of cheese. It is made mainly only from cow's milk and ripens under rind in a natural way for a minimum of 90 days. It is characterized by a full taste and smell and a specific and well-expressed spiciness. Cheese eyes are rare and regularly distributed, with regular round shape and not too large, and the dough is medium firm and easy to cut.

We produce it in wheels of different sizes, which we put on the market as whole or cut and vacuum-sealed halves and quarters with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

LIVANJAC

Full-fat hard cheese for cutting with 45-60% milk fat in the dry matter of the cheese, and 49-56% water in the fatless matter of the cheese. It is produced exclusively from cow's milk. It ripens under rind in a natural way in underground warehouses for a minimum of 65 days. It was created on the basis of a long-standing family business in the production of cheese. It is characterized by a light yellow color, an elastic dough, a pleasant taste and a slight spiciness, not as strong as in Livanjski cheese, regularly distributed eyes that are slightly larger than in Livanjski cheese.

TRAPPIST

Hard full-fat cheese for cutting with 45-60% milk fat in dry matter of cheese, and 54-69% of water in fatless matter of cheese. It is produced exclusively from cow's milk and ripens under rind for 60 days. It is characterized by a slightly sour taste and a pleasant aroma. Cheese dough is light yellow in color, elastic with rare pea-sized eyes evenly distributed.

We produce it in wheels of different sizes, which we put on the market as whole or cut and vacuum-sealed, quarters and eighths with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

DALMATIAN CHEESE

It is made from full-fat cow's milk. It belongs to the group of hard Dalmatian cheeses. Rind of this cheese is straw-yellow, cheese texture is closed, crumbly, semi-elastic. Cheese eyes are regularly distributed on cross section of cheese. Smell of cheese is pleasant and characteristic for cheeses of the Dalmatian climate. Taste is moderately spicy, milder than Sveti Roko cheese, but in comparison with Livanjski cheese, it is slightly spicier and has a harder consistency.

SMOKED LIVANJSKI CHEESE

Full-fat hard cheese for cutting and grating with 45-60% milk fat in the dry matter of the cheese, and 49-56% of water in fatess matter of cheese. It is produced from cow's milk and ripens under the skin in a natural way for a minimum of 90 days. After salting, cheese is flavored with the natural aroma of smoke, which adds a special charm to it. It is characterized by a full flavor and a characteristic smell of smoke, as well as a specific and well-expressed spiciness. Cheese eyes are rare and regularly distributed, with regular round shape and not too large, dough is medium firm and easy to cut.

DELMINIUM

Delminium is made from full-fat mountain sheep's, goat's and cow's milk. Specific properties of individual types of mountain milk are combined into a cheese with a unique aroma and taste. Rind of cheese is straw-yellow and texture is easy to cut. Cheese eyes are sporadically distributed on cross-section of cheese. Smell of cheese is pronounced and characteristic for mixed cheeses made from sheep's, goat's and cow's milk, while its taste is moderately spicy. After ripening for 90 days, cheese melts in the mouth and releases a wide array of pleasures for palate.

We produce it in wheels weighing approx. 2.5 kg, which we put on the market as whole or cut and vacuum-sealed quarters and eighths with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

SHEEP'S CHEESE

Full-fat hard sheep's cheese with more than 50% milk fat in dry matter of cheese. It is made only from sheep's milk, its rind is hard and smooth, 3–4 mm thick, golden yellow to light brown in color. Cross-section is sparsely distributed with small cheese eyes or is without them. Ripened cheese has a finely granulated structure, it breaks irregularly when cut, and its taste and smell are pleasant, spicy, characteristic for sheep's cheese.

GOAT CHEESE

Goat cheese is made from full-fat goat's milk. It belongs to the group of hard cheeses with a minimum of 50% milk fat in the dry matter of cheese. It has a specific slightly spicy taste permeated with the aroma of Mediterranean plants and is excellent for consumption as an independent delicacy or in combination with other foods.

SVETI ROKO

Sveti Roko cheese is made from full-fat mixed sheep's and cow's milk. It belongs to the group of hard Dalmatian cheeses. Fully mature cheese melts in the mouth when chewed and releases a large amount of pleasant flavor and aroma compounds. Rind of cheese has straw-yellow colour, texture of cheese is crumbly, semi-elastic. On cross-section, cheese has sporadically distributed eyes. Smell of cheese is pronounced and characteristic of mixed cheeses made from sheep's and cow's milk, taste is moderately spicy and characterized by typical aroma of Dalmatian cheeses as a result of feeding sheep and cows with aromatic Mediterranean herbs

LIVANJSKI CHEESE SET WEIGHT

Comes in sizes 1/1, 1/2, 1/4, 1/8 of big wheel and as small wheel 1/1.

LIVANJAC SET WEIGHTS

Comes in sizes 1/1, 1/2, 1/4, 1/8 of big wheel and as small wheel 1/1.

TRAPIST SET OF WEIGHTS

Comes in sizes 1/1, 1/2, 1/4, 1/8 of big wheel

DALMATIAN CHEESE SET WEIGHT

Comes in sizes 1/1, 1/2, 1/4, 1/8 of big wheel

SOFT GOAT CHEESE

Soft goat cheese is made from full-fat goat's milk. It belongs to the group of soft cheeses with a minimum of 45% milk fat in the dry matter of the cheese. With a specific, slightly spicy taste, it is excellent for consumption as an independent delicacy or in combination with other foods, such as salads.

We produce it in wheels of approx. 500 grams, which we put on the market as vacuum-sealed whole with a shelf life of 25 days. It is stored and transported at a temperature of +4 to +8 °C.

YOUNG GOAT CHEESE

Young goat cheese is made from full-fat goat's milk. It belongs to the group of semi-hard cheeses with a minimum of 45% milk fat in the dry matter of cheese. It has a specific slightly spicy taste permeated with the aroma of Mediterranean plants and is excellent for consumption as an independent delicacy or in combination with other foods.

We produce it in wheels of approx. 500 grams, which we put on the market vacuum-sealed with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

DELMATO

Livanjski cheese, cut into cubes, immersed in olive oil, which provides natural conditions for long-term preservation and additional aroma. We achieve additional aroma in the product line to which we add Mediterranean herbs.

We pack it in jars weighing 200g, 760g and buckets of 2150g with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

GOAT CHEESE IN OLIVE OIL

Goat cheese, cut into cubes, immersed in olive oil, which provides natural conditions for long-term preservation and additional aroma.

We pack it in 200g jars with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

DELMATO SHEEP CHEESE

Sheep cheese, cut into cubes, immersed in olive oil, which provides natural conditions for long-term preservation and additional aroma.

We pack it in 200g jars with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

DELMATO WITH SPICES AND OLIVES

Livanjski cheese, cut into cubes, soaked in olive oil with the addition of Mediterranean plants and olives in natural conditions for long-term preservation and additional aroma.

We pack it in 200g jars with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

DELMATO JAR

We pack it in jars weighing 200g, 760g and buckets of 2150g with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

DELMATO BUCKET

We pack it in jars weighing 200g, 760g and buckets of 2150g with a shelf life of 1 year. It is stored and transported at a temperature of +4 to +8 °C.

SUNCE SOFT CHEESE

Soft cheese produced from full-fat cow's milk with a minimum of 45% milk fat in the dry matter of the cheese. It is white in color, has a loose consistency, soft, has a characteristic aromatic smell and a slightly sour taste. Suitable for consumption on its own and as an addition to various dishes.

It is packed as a wheel in a 400g bag with a shelf life of up to 40 days. It is stored and transported at a temperature of +4 to +8 °C.

WHITE DOMESTIC CHEESE

Full-fat white cheese made from cow's milk, aged in whey, with a spicy taste. White color, loose consistency, soft, characteristic aromatic smell. It is most often served as a finger food in combination with various dried meat products, along with good red and red wines.

It is packed in vacuum film weighing 500g and industrial packaging of 5kg with a shelf life of up to 15 days. It is stored and transported at a temperature of +4 to +8 °C.

DOMESTIC FRESH CHEESE

Fresh cheese produced from whole cow's milk with a minimum of 45% milk fat in the dry matter of cheese. It is white in color, has a loose consistency, is soft, spreadable, has a characteristic aromatic smell and a slightly sour taste. It is suitable for consumption on its own and as an addition to various dishes.

It is packed in 500g boxes and 2 and 5kg bags with a shelf life of up to 15 days. It is stored and transported at a temperature of +4 to +8 °C.

FRESH GOAT CHEESE

Goat cheese is made from full-fat goat's milk. It belongs to the group of fresh cheeses with a minimum of 45% milk fat in dry matter of cheese. It has a specific taste and grainy texture of white color. It is used for pies, cakes, salads, etc.

We pack it in 400 gram boxes. Shelf life is 15 days. It is stored and transported at a temperature of +4 to +8 °C.