Beaufort Cheese vs Livno Cheese

Q: Is Beaufort Cheese the same as Livno Cheese?

No. Beaufort Cheese and Livno Cheese are distinct cheeses from France 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 Beaufort Cheese for Livno Cheese?

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

Q: Which should I choose, Beaufort 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.

Beaufort Cheese is a hard cow-milk cheese from France, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Beaufort Cheese?

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

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 Beaufort Cheese and Livno Cheese?

Origin: Beaufort Cheese (France), Livno Cheese (Bosnia and Herzegovina)
Milk type: Beaufort Cheese (cow's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Beaufort Cheese (Raw), Livno Cheese (Heated)
Texture: Beaufort Cheese (Hard), Livno Cheese (Solid)
Aging: Beaufort Cheese (5 to 12+ months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Beaufort Cheese (strong), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Beaufort Cheese	Livno Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	Beaufortin Valley, Savoie Region	Livno Area
Milk Type	Cow's milk	Sheep’s and cow’s milk
Milk Treatment	Raw	Heated
Texture	Hard	Solid
Rind	Even yellow color	—
Aging	5 to 12+ months	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Strong	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Beaufort Cheese Taste Like Livno Cheese?

Beaufort Cheese reads as strong, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Beaufort Cheese at 5 to 12+ 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 Beaufort Cheese for Livno Cheese?

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

Which Is Better, Beaufort Cheese or Livno Cheese?

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

No, they're distinct cheeses. Beaufort Cheese originates in France, while Livno Cheese comes from Bosnia and Herzegovina. Beaufort Cheese is made from cow milk; Livno Cheese uses cow and sheep. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Beaufort Cheese similar to Livno Cheese?

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

Can I substitute Beaufort Cheese for Livno Cheese?

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

Does Beaufort Cheese taste like Livno Cheese?

Beaufort Cheese reads as strong, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Livno Cheese is closer to pleasant and characteristic.

What is Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.

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, Beaufort Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Livno Cheese is solid.