Armenian String Cheese vs Livno Cheese

Q: Is Armenian String Cheese the same as Livno Cheese?

No. Armenian String Cheese and Livno Cheese are distinct cheeses from Armenia 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 Armenian String Cheese for Livno Cheese?

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

Q: Which should I choose, Armenian String 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.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Livno Cheese?

Origin: Armenian String Cheese (Armenia), Livno Cheese (Bosnia and Herzegovina)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Livno Cheese (Heated)
Texture: Armenian String Cheese (semi-soft), Livno Cheese (Solid)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Armenian String Cheese (mild), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Armenian String Cheese	Livno Cheese
Country of Origin	Armenia	Bosnia And Herzegovina
Specific Origin	Armenia	Livno Area
Milk Type	Cow's, goat's or sheep's milk	Sheep’s and cow’s milk
Milk Treatment	Soured skimmed milk	Heated
Texture	Semi-soft	Solid
Aging	1 to 2 days in factories, longer in brine when made by hand	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Mild	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Armenian String Cheese Taste Like Livno Cheese?

Armenian String Cheese reads as mild, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand 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 Armenian String Cheese for Livno Cheese?

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

Which Is Better, Armenian String Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Armenian String Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild 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 Armenian String Cheese the same as Livno Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Livno Cheese comes from Bosnia and Herzegovina. Armenian String Cheese is made from cow, goat, or sheep milk; Livno Cheese uses cow and sheep. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Armenian String Cheese similar to Livno Cheese?

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

Can I substitute Armenian String Cheese for Livno Cheese?

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

Does Armenian String Cheese taste like Livno Cheese?

Armenian String Cheese reads as mild, while Livno Cheese is mildly milky sour, moderately salty and piquant.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Livno Cheese is solid.