Feta Cheese vs Livno Cheese

Q: Is Feta Cheese the same as Livno Cheese?

No. Feta Cheese and Livno Cheese are distinct cheeses from Greece 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 Feta Cheese for Livno Cheese?

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

Q: Which should I choose, Feta 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.

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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 Feta Cheese and Livno Cheese?

Origin: Feta Cheese (Greece), Livno Cheese (Bosnia and Herzegovina)
Milk type: Feta Cheese (goat's and sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Livno Cheese (Heated)
Texture: Feta Cheese (Soft, white, aged in brine), Livno Cheese (Solid)
Aging: Feta Cheese (2 months to longer), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Feta Cheese (Sharp to mild), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Feta Cheese	Livno Cheese
Country of Origin	Greece	Bosnia And Herzegovina
Specific Origin	Mainland Greece And Lesbos Prefecture	Livno Area
Milk Type	Goat's and sheep's milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized, sometimes raw	Heated
Texture	Soft, white, aged in brine	Solid
Rind	None	—
Aging	2 months to longer	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Sharp to mild	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Feta Cheese Taste Like Livno Cheese?

Feta Cheese reads as sharp to mild, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Feta Cheese shows sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Feta Cheese at 2 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 Feta Cheese for Livno Cheese?

Feta Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for solid. Flavor-wise, Feta Cheese reads as sharp to mild while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Feta Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild 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 Feta Cheese the same as Livno Cheese?

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

Is Feta Cheese similar to Livno Cheese?

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

Can I substitute Feta Cheese for Livno Cheese?

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

Does Feta Cheese taste like Livno Cheese?

Feta Cheese reads as sharp to mild, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Livno Cheese is closer to pleasant and characteristic.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

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, Feta Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Livno Cheese is solid.