Brocciu Cheese vs Livno Cheese

Q: Is Brocciu Cheese the same as Livno Cheese?

No. Brocciu 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 Brocciu Cheese for Livno Cheese?

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

Q: Which should I choose, Brocciu 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.

Brocciu Cheese is a soft, creamy goat or sheep-milk cheese from France, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Brocciu Cheese?

Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.

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 Brocciu Cheese and Livno Cheese?

Origin: Brocciu Cheese (France), Livno Cheese (Bosnia and Herzegovina)
Milk type: Brocciu Cheese (goat's or sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Brocciu Cheese (pasteurized), Livno Cheese (Heated)
Texture: Brocciu Cheese (Soft, creamy), Livno Cheese (Solid)
Aging: Brocciu Cheese (Fresh or matured), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Brocciu Cheese	Livno Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	Corsica	Livno Area
Milk Type	Goat's or sheep's milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized	Heated
Texture	Soft, creamy	Solid
Rind	None	—
Aging	Fresh or matured	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Meltingly creamy, saltier when matured	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Brocciu Cheese Taste Like Livno Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Brocciu Cheese offers delicious, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Brocciu Cheese at fresh or matured 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 Brocciu Cheese for Livno Cheese?

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

Which Is Better, Brocciu Cheese or Livno Cheese?

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

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

Is Brocciu Cheese similar to Livno Cheese?

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

Can I substitute Brocciu Cheese for Livno Cheese?

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

Does Brocciu Cheese taste like Livno Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Brocciu Cheese leans delicious, and Livno Cheese is closer to pleasant and characteristic.

What is Brocciu Cheese made of?

Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. 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, Brocciu Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brocciu Cheese is soft, creamy, while Livno Cheese is solid.