Cabrales Cheese vs Livno Cheese

Q: Is Cabrales Cheese the same as Livno Cheese?

No. Cabrales Cheese 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 Cabrales Cheese for Livno Cheese?

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

Q: Which should I choose, Cabrales 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.

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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 Cabrales Cheese and Livno Cheese?

Origin: Cabrales Cheese (Spain), Livno Cheese (Bosnia and Herzegovina)
Milk type: Cabrales Cheese (cow's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Cabrales Cheese (unpasteurized), Livno Cheese (Heated)
Texture: Cabrales Cheese (unctuous, compact, no eyes), Livno Cheese (Solid)
Aging: Cabrales Cheese (2 to 3 months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Cabrales Cheese (Intense, piquant), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Cabrales Cheese	Livno Cheese
Country of Origin	Spain	Bosnia And Herzegovina
Specific Origin	Asturias	Livno Area
Milk Type	Cow's milk	Sheep’s and cow’s milk
Milk Treatment	Unpasteurized	Heated
Texture	Unctuous, compact, no eyes	Solid
Rind	Natural	—
Aging	2 to 3 months	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Intense, piquant	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Cabrales Cheese Taste Like Livno Cheese?

Cabrales Cheese reads as intense, piquant, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Cabrales Cheese offers strong, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Cabrales Cheese at 2 to 3 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 Cabrales Cheese for Livno Cheese?

Cabrales Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for solid. Flavor-wise, Cabrales Cheese reads as intense, piquant while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Cabrales Cheese or Livno Cheese?

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

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Livno Cheese comes from Bosnia and Herzegovina. Cabrales Cheese is made from cow milk; Livno Cheese uses cow and sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Cabrales Cheese similar to Livno Cheese?

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

Can I substitute Cabrales Cheese for Livno Cheese?

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

Does Cabrales Cheese taste like Livno Cheese?

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

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. 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, Cabrales Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Livno Cheese is solid.