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The aim of this chapter is mainly to explore the gastronomic offer of Bosnia and Herzegovina, with a special emphasis on Bosnian cheese varieties, as well as the potentials and opportunities for the advancement of gastronomy in tourist offer in Bosnia and Herzegovina. Several studies have shown gastronomy to be the main reason for visiting Bosnia and Herzegovina. An important part of gastronomic offer is the variety of Bosnian cheese. The most popular types of cheese in Bosnia and Herzegovina are Livno and Vlašić cheese.

Livno cheese belongs to the group of the most popular autochthonous cheese in Bosnia and Herzegovina. Livno cheese is produced in the town of Livno and its surrounding areas, such as Kupres, Glamoč and Tomislavgrad. Originally, it was made of sheep's milk but nowadays, it is mostly made from a mixture of sheep's and cow's milk. Vlašić cheese is a white cheese which matures in brine. Traditional Vlašić cheese is made with raw sheep milk. It is produced in central Bosnia and Herzegovina, on the Vlašić Mountain.

The goal is to discover how Livno and Vlašić cheeses can be included in the gastronomic offer of Bosnia and Herzegovina and to discover how to use gastronomy for the purposes of tourism development in Bosnia and Herzegovina.

The purpose of this paper is to set out to define lifestyle pattern framing behavior shared by traditional food products (TFP) and organic foods (OF) consumers to identify, if possible, a generic way to facilitate development of TFP and OF production in order to pave the road for more sustainable food production and consumption.

A convenience, non-probabilistic sample (n=800) was designed and customer survey was conducted in December 2013 in Bosnia and Herzegovina. Exploratory factor analysis and cluster analysis were performed to identify common lifestyle pattern shaping consumption of both products’ groups.

TFP and OF consumption patterns are driven by common lifestyle pattern defined by concern for welfare of all people, social equality and nature; and by consumers’ belief that food is a basis of their health, while food and cooking make an important part of family life.

This study shows that public and private promotion/marketing policies for OF and TFP need to be designed in a way that strongly emphasizes their symbolic meaning that elicits in consumers feeling of belonging to both local community and their family, and at the same time highlights the level of social responsibility of their producers. In addition, this study contributes to the body of knowledge in this area.

No similar study has been done to date that was focussed on identifying common combination of lifestyle factors that frame and drive customers’ tendency to purchase either TFP or OF products. This study offers a unique and valuable insight into topics and values around which a generic public or private promotional strategy for the two product groups would evolve, and which will decide effectiveness of any such strategy.