Caciocavallo Cheese vs Livno Cheese

Q: Is Caciocavallo Cheese the same as Livno Cheese?

No. Caciocavallo Cheese and Livno Cheese are distinct cheeses from Italy 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 Caciocavallo Cheese for Livno Cheese?

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

Q: Which should I choose, Caciocavallo 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.

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Caciocavallo Cheese?

Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.

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 Caciocavallo Cheese and Livno Cheese?

Origin: Caciocavallo Cheese (Italy), Livno Cheese (Bosnia and Herzegovina)
Milk type: Caciocavallo Cheese (cow's milk), Livno Cheese (Sheep’s and cow’s milk)
Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Livno Cheese (Solid)
Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Caciocavallo Cheese	Livno Cheese
Country of Origin	Italy	Bosnia And Herzegovina
Specific Origin	Apennine Mountain Range	Livno Area
Milk Type	Cow's milk	Sheep’s and cow’s milk
Milk Treatment	—	Heated
Texture	Firm to semihard, chewy to crumbly	Solid
Rind	Smooth, thickens with age	—
Aging	2 to 12 months, up to 5 years	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Slightly sweet to sharp, piquant, complex	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Caciocavallo Cheese Taste Like Livno Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years 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 Caciocavallo Cheese for Livno Cheese?

Caciocavallo Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for solid. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Caciocavallo Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to semihard, chewy to crumbly cheese, go with Caciocavallo Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Livno Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Livno Cheese comes from Bosnia and Herzegovina. Caciocavallo Cheese is made from cow milk; Livno Cheese uses cow and sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Caciocavallo Cheese similar to Livno Cheese?

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

Can I substitute Caciocavallo Cheese for Livno Cheese?

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

Does Caciocavallo Cheese taste like Livno Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Caciocavallo Cheese leans earthy, and Livno Cheese is closer to pleasant and characteristic.

What is Caciocavallo Cheese made of?

Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. 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, Caciocavallo Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Livno Cheese is solid.