Fontina Cheese vs Livno Cheese

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

What Is Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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 Fontina Cheese and Livno Cheese?

• Origin: Fontina Cheese (Italy), Livno Cheese (Bosnia and Herzegovina)
• Milk type: Fontina Cheese (Cow's milk), Livno Cheese (Sheep's and cow's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Livno Cheese (Heated)
• Texture: Fontina Cheese (Semi-soft), Livno Cheese (Solid)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Livno Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Livno Cheese's pleasant and characteristic. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) 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 Fontina Cheese for Livno Cheese?

Fontina 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, Fontina Cheese reads as mild, buttery, nutty while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Fontina 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 Fontina Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.

Frequently Asked Questions

Is Fontina Cheese the same as Livno Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Livno Cheese comes from Bosnia and Herzegovina. Fontina Cheese is made from cow milk; Livno Cheese uses cow and sheep. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Fontina Cheese similar to Livno Cheese?

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

Can I substitute Fontina Cheese for Livno Cheese?

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

Does Fontina Cheese taste like Livno Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Livno Cheese is closer to pleasant and characteristic.

What is Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). 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, Fontina Cheese or Livno Cheese?

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