Ġbejna Cheese vs Livno Cheese

Q: Is Ġbejna Cheese the same as Livno Cheese?

No. Ġbejna Cheese and Livno Cheese are distinct cheeses from Malta 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 Ġbejna Cheese for Livno Cheese?

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

Q: Which should I choose, Ġbejna 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.

Ġbejna Cheese is a soft goat or sheep-milk cheese from Malta, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Ġbejna Cheese?

Ġbejna is a small round cheese from Malta made with sheep milk, salt and rennet. It is sold fresh in its own whey, sundried, salt cured, or coated in crushed black pepper, and it shows up in Maltese soups, pasta and ħobż biż-żejt.

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 Ġbejna Cheese and Livno Cheese?

Origin: Ġbejna Cheese (Malta), Livno Cheese (Bosnia and Herzegovina)
Milk type: Ġbejna Cheese (goat's or sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Ġbejna Cheese (Raw), Livno Cheese (Heated)
Texture: Ġbejna Cheese (Soft), Livno Cheese (Solid)
Aging: Ġbejna Cheese (Fresh within 24 hours), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Ġbejna Cheese (Savory), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Ġbejna Cheese	Livno Cheese
Country of Origin	Malta	Bosnia And Herzegovina
Specific Origin	Maltese Islands	Livno Area
Milk Type	Goat's or sheep's milk	Sheep’s and cow’s milk
Milk Treatment	Raw	Heated
Texture	Soft	Solid
Rind	None	—
Aging	Fresh within 24 hours	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Savory	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Ġbejna Cheese Taste Like Livno Cheese?

Ġbejna Cheese reads as savory, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. More specifically, Ġbejna Cheese shows typical of sheep cheeses, while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Ġbejna Cheese at fresh within 24 hours 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 Ġbejna Cheese for Livno Cheese?

Ġbejna 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, Ġbejna Cheese reads as savory while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Ġbejna 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 Ġbejna Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Ġbejna Cheese suits recipes that want savory 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 Ġbejna Cheese the same as Livno Cheese?

No, they're distinct cheeses. Ġbejna Cheese originates in Malta, while Livno Cheese comes from Bosnia and Herzegovina. Ġbejna Cheese is made from goat or sheep milk; Livno Cheese uses cow and sheep. Aging also differs: Ġbejna Cheese is typically aged fresh within 24 hours, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Ġbejna Cheese similar to Livno Cheese?

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

Can I substitute Ġbejna Cheese for Livno Cheese?

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

Does Ġbejna Cheese taste like Livno Cheese?

Ġbejna Cheese reads as savory, while Livno Cheese is mildly milky sour, moderately salty and piquant.

What is Ġbejna Cheese made of?

Ġbejna Cheese is made from goat or sheep milk (raw), using natural animal rennet. It's typically aged fresh within 24 hours. It originates in Malta.

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, Ġbejna Cheese or Livno Cheese?

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