Anari Cheese vs Livno Cheese

Q: Is Anari Cheese the same as Livno Cheese?

No. Anari Cheese and Livno Cheese are distinct cheeses from Cyprus and Bosnia and Herzegovina respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anari Cheese for Livno Cheese?

In most recipes you can swap Anari Cheese for Livno Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anari Cheese or Livno Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Anari Cheese?

Anari is a fresh, mild whey cheese from Cyprus, made mostly from the whey left over from halloumi or kefalotyri. Soft and chalk-white when young, it is eaten with carob syrup or honey, or salted and dried into a hard cheese for grating.

What Is Livno Cheese?

Livno is a cheese from the Livno area of Bosnia and Herzegovina, first made in the 19th century using the French method for Gruyère. It is made mostly from a mix of sheep's and cow's milk, with a robust flavor that turns tangy with longer aging.

What's the Difference Between Anari Cheese and Livno Cheese?

Origin: Anari Cheese (Cyprus), Livno Cheese (Bosnia and Herzegovina)
Milk type: Anari Cheese (goat's or sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Texture: Anari Cheese (Soft, crumbly curds), Livno Cheese (Solid)
Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Anari Cheese (Very mild nutty flavor), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Anari Cheese	Livno Cheese
Country of Origin	Cyprus	Bosnia And Herzegovina
Specific Origin	Cyprus	Livno Area
Milk Type	Goat's or sheep's milk	Sheep’s and cow’s milk
Milk Treatment	Gradually heated to 149–158°F, then to 194°F	Heated
Texture	Soft, crumbly curds	Solid
Rind	Natural	—
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Very mild nutty flavor	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Anari Cheese Taste Like Livno Cheese?

Anari Cheese reads as very mild nutty flavor, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Anari Cheese at fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months) develops a different profile than Livno Cheese at 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Can You Substitute Anari Cheese for Livno Cheese?

Anari Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, crumbly curds bite and body where the recipe calls for solid. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Anari Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, crumbly curds cheese, go with Anari Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.

Which is your favorite?

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Frequently Asked Questions

Is Anari Cheese the same as Livno Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Livno Cheese comes from Bosnia and Herzegovina. Anari Cheese is made from goat or sheep milk; Livno Cheese uses cow and sheep. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Anari Cheese similar to Livno Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anari Cheese for Livno Cheese?

You can, but expect a shift in richness and milk character.

Does Anari Cheese taste like Livno Cheese?

Anari Cheese reads as very mild nutty flavor, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Livno Cheese is closer to pleasant and characteristic.

What is Anari Cheese made of?

Anari Cheese is made from goat or sheep milk (gradually heated to 149–158°f, then to 194°f). It's typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months). It originates in Cyprus.

What is Livno Cheese made of?

Livno Cheese is made from cow and sheep milk (heated), using natural calf rennet powd rennet. It's typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%). It originates in Bosnia and Herzegovina.

Which should I choose, Anari Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Livno Cheese is solid.