Bleu des Causses Cheese vs Livno Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.
What Is Bleu des Causses Cheese?
Bleu des Causses is a French blue cheese made from whole cow's milk and ripened three to six months in the limestone caves of the Gorges du Tarn. Many people treat it as a gentler cow's milk counterpart to Roquefort.
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 Bleu des Causses Cheese and Livno Cheese?
- Origin: Bleu des Causses Cheese (France), Livno Cheese (Bosnia and Herzegovina)
- Milk type: Bleu des Causses Cheese (Cow’s milk), Livno Cheese (Sheep’s and cow’s milk)
- Milk treatment: Bleu des Causses Cheese (Raw), Livno Cheese (Heated)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Livno Cheese (Solid)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Livno Cheese (Mildly milky sour, moderately salty and piquant)
Side-by-Side Comparison
| Bleu des Causses Cheese | Livno Cheese | |
|---|---|---|
| Country of Origin | France | Bosnia And Herzegovina |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Livno Area |
| Milk Type | Cow’s milk | Sheep’s and cow’s milk |
| Milk Treatment | Raw | Heated |
| Texture | Semisoft; Blue-veined | Solid |
| Aging | At least 70 days and not more than 190 days | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) |
| Taste | Sweet yet spicy, not too salty or bitter | Mildly milky sour, moderately salty and piquant |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Livno Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Bleu des Causses Cheese shows sweet yet spicy, melting powerfully in the mouth, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Bleu des Causses Cheese at at least 70 days and not more than 190 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 Bleu des Causses Cheese for Livno Cheese?
Bleu des Causses Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft; blue-veined bite and body where the recipe calls for solid. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.
Which Is Better, Bleu des Causses Cheese or Livno Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft; blue-veined cheese, go with Bleu des Causses Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Livno Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Livno Cheese comes from Bosnia and Herzegovina. Bleu des Causses Cheese is made from cow milk; Livno Cheese uses cow and sheep. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).
Is Bleu des Causses Cheese similar to Livno Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Livno Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Livno Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Livno Cheese is closer to pleasant and characteristic.
What is Bleu des Causses Cheese made of?
Bleu des Causses Cheese is made from cow milk (raw). It's typically aged at least 70 days and not more than 190 days. 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, Bleu des Causses Cheese or Livno Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Livno Cheese is solid.