Bitto Cheese vs Livno Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Livno Cheese?
- Origin: Bitto Cheese (Italy), Livno Cheese (Bosnia and Herzegovina)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Livno Cheese (Sheep’s and cow’s milk)
- Milk treatment: Bitto Cheese (Raw), Livno Cheese (Heated)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Livno Cheese (Solid)
- Aging: Bitto Cheese (Minimum of 70 days), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Livno Cheese (Mildly milky sour, moderately salty and piquant)
Side-by-Side Comparison
| Bitto Cheese | Livno Cheese | |
|---|---|---|
| Country of Origin | Italy | Bosnia And Herzegovina |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Livno Area |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Sheep’s and cow’s milk |
| Milk Treatment | Raw | Heated |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Solid |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | — |
| Aging | Minimum of 70 days | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) |
| Taste | Mild and sweet when young, stronger and spicier with age | Mildly milky sour, moderately salty and piquant |
Taste Comparison: Does Bitto Cheese Taste Like Livno Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Bitto Cheese at minimum of 70 days 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 Bitto Cheese for Livno Cheese?
Bitto Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for solid. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.
Which Is Better, Bitto Cheese or Livno Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.
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Frequently Asked Questions
Is Bitto Cheese the same as Livno Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Livno Cheese comes from Bosnia and Herzegovina. Bitto Cheese is made from cow and goat milk; Livno Cheese uses cow and sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).
Is Bitto Cheese similar to Livno Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Livno Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Livno Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Livno Cheese is mildly milky sour, moderately salty and piquant.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto Cheese or Livno Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Livno Cheese is solid.