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.