Edam Cheese vs Livno Cheese

Q: Is Edam Cheese the same as Livno Cheese?

No. Edam Cheese and Livno Cheese are distinct cheeses from Netherlands 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 Edam Cheese for Livno Cheese?

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

Q: Which should I choose, Edam 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.

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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 Edam Cheese and Livno Cheese?

Origin: Edam Cheese (Netherlands), Livno Cheese (Bosnia and Herzegovina)
Milk type: Edam Cheese (cow's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Edam Cheese (pasteurized), Livno Cheese (Heated)
Texture: Edam Cheese (Rubber-textured to crystalline), Livno Cheese (Solid)
Aging: Edam Cheese (3 months to longer), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Edam Cheese (Sweet, milky, nutty, buttery), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Edam Cheese	Livno Cheese
Country of Origin	Netherlands	Bosnia And Herzegovina
Specific Origin	North Of Holland	Livno Area
Milk Type	Cow's milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized	Heated
Texture	Rubber-textured to crystalline	Solid
Rind	Smooth, waxed	—
Aging	3 months to longer	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Sweet, milky, nutty, buttery	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Edam Cheese Taste Like Livno Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Edam Cheese at 3 months to longer 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 Edam Cheese for Livno Cheese?

Edam Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect rubber-textured to crystalline bite and body where the recipe calls for solid. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Edam Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery 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 Edam Cheese the same as Livno Cheese?

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

Is Edam Cheese similar to Livno Cheese?

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

Can I substitute Edam Cheese for Livno Cheese?

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

Does Edam Cheese taste like Livno Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Edam Cheese leans almost no smell when young, and Livno Cheese is closer to pleasant and characteristic.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

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, Edam Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Livno Cheese is solid.