Anthotyro Cheese vs Livno Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.
What Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
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 Anthotyro Cheese and Livno Cheese?
- Origin: Anthotyro Cheese (Greece), Livno Cheese (Bosnia and Herzegovina)
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Livno Cheese (Heated)
- Texture: Anthotyro Cheese (hard, whey), Livno Cheese (Solid)
- Taste: Anthotyro Cheese (salty, tangy), Livno Cheese (Mildly milky sour, moderately salty and piquant)
Side-by-Side Comparison
| Anthotyro Cheese | Livno Cheese | |
|---|---|---|
| Country of Origin | Greece | Bosnia And Herzegovina |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Livno Area |
| Milk Type | Goat's or sheep's milk | Sheep’s and cow’s milk |
| Milk Treatment | Unpasteurized where law allows | Heated |
| Texture | Hard, whey | Solid |
| Rind | Natural | — |
| Aging | — | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) |
| Taste | Salty, tangy | Mildly milky sour, moderately salty and piquant |
Taste Comparison: Does Anthotyro Cheese Taste Like Livno Cheese?
Anthotyro Cheese reads as salty, tangy, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Anthotyro Cheese offers strong, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Livno Cheese leans toward characteristic for sheep’s milk cheeses.
Can You Substitute Anthotyro Cheese for Livno Cheese?
Anthotyro Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for solid. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.
Which Is Better, Anthotyro Cheese or Livno Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Anthotyro Cheese the same as Livno Cheese?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Livno Cheese comes from Bosnia and Herzegovina. Anthotyro Cheese is made from goat or sheep milk; Livno Cheese uses cow and sheep.
Is Anthotyro Cheese similar to Livno Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Livno Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Livno Cheese?
Anthotyro Cheese reads as salty, tangy, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Anthotyro Cheese leans strong, and Livno Cheese is closer to pleasant and characteristic.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
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, Anthotyro Cheese or Livno Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Livno Cheese is solid.