Chèvre (Goat Cheese) vs Livno Cheese

Q: Is Chèvre (Goat Cheese) the same as Livno Cheese?

No. Chèvre (Goat 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 Chèvre (Goat Cheese) for Livno Cheese?

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

Q: Which should I choose, Chèvre (Goat 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.

Chèvre (Goat Cheese) is a soft goat-milk cheese from France, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

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 Chèvre (Goat Cheese) and Livno Cheese?

Origin: Chèvre (Goat Cheese) (France), Livno Cheese (Bosnia and Herzegovina)
Milk type: Chèvre (Goat Cheese) (Goat), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Chèvre (Goat Cheese) (pasteurized or unpasteurized), Livno Cheese (Heated)
Texture: Chèvre (Goat Cheese) (soft), Livno Cheese (Solid)
Aging: Chèvre (Goat Cheese) (not aged for long), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Chèvre (Goat Cheese) (tangy), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Chèvre (Goat Cheese)	Livno Cheese
Country of Origin	France	Bosnia And Herzegovina
Specific Origin	France, Especially The Loire Valley And Poitou	Livno Area
Milk Type	Goat	Sheep’s and cow’s milk
Milk Treatment	Pasteurized or unpasteurized	Heated
Texture	Soft	Solid
Rind	Light colored	—
Aging	Not aged for long	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Tangy	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Livno Cheese?

Chèvre (Goat Cheese) reads as tangy, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Chèvre (Goat Cheese) offers goaty, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Chèvre (Goat Cheese) shows mild, creamy, sometimes fruity, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Chèvre (Goat Cheese) at not aged for long 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 Chèvre (Goat Cheese) for Livno Cheese?

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

Which Is Better, Chèvre (Goat Cheese) or Livno Cheese?

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

No, they're distinct cheeses. Chèvre (Goat Cheese) originates in France, while Livno Cheese comes from Bosnia and Herzegovina. Chèvre (Goat Cheese) is made from goat milk; Livno Cheese uses cow and sheep. Aging also differs: Chèvre (Goat Cheese) is typically aged not aged for long, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Chèvre (Goat Cheese) similar to Livno Cheese?

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

Can I substitute Chèvre (Goat Cheese) for Livno Cheese?

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

Does Chèvre (Goat Cheese) taste like Livno Cheese?

Chèvre (Goat Cheese) reads as tangy, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Chèvre (Goat Cheese) leans goaty, and Livno Cheese is closer to pleasant and characteristic.

What is Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. 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, Chèvre (Goat Cheese) or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Livno Cheese is solid.