Casu marzu Cheese vs Livno Cheese

Q: Is Casu marzu Cheese the same as Livno Cheese?

No. Casu marzu 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 Casu marzu Cheese for Livno Cheese?

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

Q: Which should I choose, Casu marzu 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.

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

Find Casu marzu Cheese

Amazon Murray's

Find Livno Cheese

Amazon Murray's

What Is Casu marzu Cheese?

Casu marzu is a Sardinian sheep milk cheese fermented by live cheese fly larvae, which eat through a pecorino wheel and break down its fats until the paste turns very soft. Its sale is banned in Italy and the EU, and Guinness World Records called it the world's most dangerous cheese.

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 Casu marzu Cheese and Livno Cheese?

Origin: Casu marzu Cheese (Italy), Livno Cheese (Bosnia and Herzegovina)
Milk type: Casu marzu Cheese (sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Texture: Casu marzu Cheese (soft, soft-ripened), Livno Cheese (Solid)
Aging: Casu marzu Cheese (3 months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Casu marzu Cheese (intense, spicy), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Casu marzu Cheese	Livno Cheese
Country of Origin	Italy	Bosnia And Herzegovina
Specific Origin	Sardinia (Italy), Southern Corsica (France)	Livno Area
Milk Type	Sheep's milk	Sheep’s and cow’s milk
Milk Treatment	—	Heated
Texture	Soft, soft-ripened	Solid
Rind	Natural	—
Aging	3 months	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Intense, spicy	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Casu marzu Cheese Taste Like Livno Cheese?

Casu marzu Cheese reads as intense, spicy, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Casu marzu Cheese at 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 Casu marzu Cheese for Livno Cheese?

Casu marzu Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, soft-ripened bite and body where the recipe calls for solid. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Casu marzu Cheese or Livno Cheese?

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

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

Is Casu marzu Cheese similar to Livno Cheese?

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

Can I substitute Casu marzu Cheese for Livno Cheese?

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

Does Casu marzu Cheese taste like Livno Cheese?

Casu marzu Cheese reads as intense, spicy, while Livno Cheese is mildly milky sour, moderately salty and piquant.

What is Casu marzu Cheese made of?

Casu marzu Cheese is made from sheep milk. It's typically aged 3 months. 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, Casu marzu Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Livno Cheese is solid.