Queso de Burgos vs Livno Cheese

Q: Is Queso de Burgos the same as Livno Cheese?

No. Queso de Burgos and Livno Cheese are distinct cheeses from Spain 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 Queso de Burgos for Livno Cheese?

In most recipes you can swap Queso de Burgos for Livno Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Queso de Burgos 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.

Queso de Burgos is a fresh, slightly grainy or buttery, elastic, slightly fatty cow and sheep-milk cheese from Spain, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Queso de Burgos?

Queso de Burgos is a fresh white cheese from the province of Burgos, Spain, eaten within days of being made. Once a sheep's milk cheese sold at the Burgos market, it received EU Protected Geographical Indication status in September 2025.

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 Queso de Burgos and Livno Cheese?

Origin: Queso de Burgos (Spain), Livno Cheese (Bosnia and Herzegovina)
Milk treatment: Queso de Burgos (Pasteurized), Livno Cheese (Heated)
Texture: Queso de Burgos (Fresh, slightly grainy or buttery, elastic, slightly fatty), Livno Cheese (Solid)
Aging: Queso de Burgos (Fresh, not matured), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Queso de Burgos (Mild, milky, and slightly sweet), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Queso de Burgos	Livno Cheese
Country of Origin	Spain	Bosnia And Herzegovina
Specific Origin	Province Of Burgos	Livno Area
Milk Type	Cow’s and sheep’s milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized	Heated
Texture	Fresh, slightly grainy or buttery, elastic, slightly fatty	Solid
Rind	None	—
Aging	Fresh, not matured	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Mild, milky, and slightly sweet	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Queso de Burgos Taste Like Livno Cheese?

Queso de Burgos reads as mild, milky, and slightly sweet, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Queso de Burgos offers smells of fresh milk; varies in intensity based on sheep’s milk content, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Queso de Burgos shows slightly salty or not salty, no acidity or bitterness; varying intensity of sheep’s milk aftertaste depending on type, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Queso de Burgos at fresh, not 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 Queso de Burgos for Livno Cheese?

In most recipes, Queso de Burgos and Livno Cheese can be swapped with reasonable results. Both are cow and sheep-milk cheeses, so the base character carries over. Expect fresh, slightly grainy or buttery, elastic, slightly fatty bite and body where the recipe calls for solid. Flavor-wise, Queso de Burgos reads as mild, milky, and slightly sweet while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Queso de Burgos or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fresh, slightly grainy or buttery, elastic, slightly fatty cheese, go with Queso de Burgos. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Queso de Burgos suits recipes that want mild, milky, and slightly sweet notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.

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Frequently Asked Questions

Is Queso de Burgos the same as Livno Cheese?

No, they're distinct cheeses. Queso de Burgos originates in Spain, while Livno Cheese comes from Bosnia and Herzegovina. Aging also differs: Queso de Burgos is typically aged fresh, not matured, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Queso de Burgos similar to Livno Cheese?

Somewhat. They share a cow and sheep-milk base but diverge in texture and flavor.

Can I substitute Queso de Burgos for Livno Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Queso de Burgos taste like Livno Cheese?

Queso de Burgos reads as mild, milky, and slightly sweet, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Queso de Burgos leans smells of fresh milk; varies in intensity based on sheep’s milk content, and Livno Cheese is closer to pleasant and characteristic.

What is Queso de Burgos made of?

Queso de Burgos is made from cow and sheep milk (pasteurized). It's typically aged fresh, not matured. It originates in Spain.

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, Queso de Burgos or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queso de Burgos is fresh, slightly grainy or buttery, elastic, slightly fatty, while Livno Cheese is solid.