Charolais Cheese vs Livno Cheese

Q: Is Charolais Cheese the same as Livno Cheese?

No. Charolais 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 Charolais Cheese for Livno Cheese?

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

Q: Which should I choose, Charolais 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.

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

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What Is Charolais Cheese?

Charolais is a raw goat's milk cheese from the Charolais and Brionnais hills of Burgundy, France. It is one of the largest goat cheeses, sold as a tall barrel-shaped round of 250 to 310 grams, and has carried PDO status since 2014.

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 Charolais Cheese and Livno Cheese?

Origin: Charolais Cheese (France), Livno Cheese (Bosnia and Herzegovina)
Milk type: Charolais Cheese (goat's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Charolais Cheese (unpasteurized), Livno Cheese (Heated)
Texture: Charolais Cheese (semi-soft), Livno Cheese (Solid)
Aging: Charolais Cheese (Minimum of 16 days), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Charolais Cheese (acidic, salty, sweet), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Charolais Cheese	Livno Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	Region Around Charolles, Burgundy	Livno Area
Milk Type	Goat's milk	Sheep’s and cow’s milk
Milk Treatment	Unpasteurized	Heated
Texture	Semi-soft	Solid
Rind	Bloomy, slightly wrinkled	—
Aging	Minimum of 16 days	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Acidic, salty, sweet	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Charolais Cheese Taste Like Livno Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Charolais Cheese offers subtle, contrasted with Livno Cheese's pleasant and characteristic. Aging plays into this as well. Charolais Cheese at minimum of 16 days 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 Charolais Cheese for Livno Cheese?

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

Which Is Better, Charolais Cheese or Livno Cheese?

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

No, they're distinct cheeses. Charolais Cheese originates in France, while Livno Cheese comes from Bosnia and Herzegovina. Charolais Cheese is made from goat milk; Livno Cheese uses cow and sheep. Aging also differs: Charolais Cheese is typically aged minimum of 16 days, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Charolais Cheese similar to Livno Cheese?

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

Can I substitute Charolais Cheese for Livno Cheese?

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

Does Charolais Cheese taste like Livno Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Charolais Cheese leans subtle, and Livno Cheese is closer to pleasant and characteristic.

What is Charolais Cheese made of?

Charolais Cheese is made from goat milk (unpasteurized). It's typically aged minimum of 16 days. 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, Charolais Cheese or Livno Cheese?

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