Gouda Cheese vs Livarot Cheese

Gouda Cheese is a solid and springy; smooth when young, firm and crumbly when aged cow-milk cheese from Netherlands, while Livarot Cheese is chewy, melts in the mouth and made from cow milk, originating in France.

What Is Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

What's the Difference Between Gouda Cheese and Livarot Cheese?

• Origin: Gouda Cheese (Netherlands), Livarot Cheese (France)
• Milk treatment: Gouda Cheese (pasteurized or unpasteurized), Livarot Cheese (mostly pasteurized; only 12% raw)
• Texture: Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged), Livarot Cheese (Chewy, Melts in the mouth)
• Rind: Gouda Cheese (Durable), Livarot Cheese (Sticky, Orangey)
• Aging: Gouda Cheese (4 weeks to 21 months), Livarot Cheese (21 days)
• Taste: Gouda Cheese (Sweet to nutty), Livarot Cheese (Pungent)

Side-by-Side Comparison

Taste Comparison: Does Gouda Cheese Taste Like Livarot Cheese?

Gouda Cheese reads as sweet to nutty, while Livarot Cheese brings pungent character. On the nose, Gouda Cheese offers sour aromatics with a cooked, milky note, contrasted with Livarot Cheese's pungent animalian. More specifically, Gouda Cheese shows young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch., while Livarot Cheese leans toward onion, hay, smoke, with a pungent animalian aroma. Aging plays into this as well. Gouda Cheese at 4 weeks to 21 months develops a different profile than Livarot Cheese at 21 days.

Can You Substitute Gouda Cheese for Livarot Cheese?

In most recipes, Gouda Cheese and Livarot Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect solid and springy; smooth when young, firm and crumbly when aged bite and body where the recipe calls for chewy, melts in the mouth. Flavor-wise, Gouda Cheese reads as sweet to nutty while Livarot Cheese brings pungent notes.

Which Is Better, Gouda Cheese or Livarot Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a solid and springy; smooth when young, firm and crumbly when aged cheese, go with Gouda Cheese. For a chewy, melts in the mouth profile, Livarot Cheese is the better fit. Flavor-wise, Gouda Cheese suits recipes that want sweet to nutty notes, while Livarot Cheese fits dishes calling for pungent.

Frequently Asked Questions

Is Gouda Cheese the same as Livarot Cheese?

No, they're distinct cheeses. Gouda Cheese originates in Netherlands, while Livarot Cheese comes from France. Aging also differs: Gouda Cheese is typically aged 4 weeks to 21 months, Livarot Cheese 21 days.

Is Gouda Cheese similar to Livarot Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Gouda Cheese for Livarot Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Gouda Cheese taste like Livarot Cheese?

Gouda Cheese reads as sweet to nutty, while Livarot Cheese is pungent. Aromas also diverge. Gouda Cheese leans sour aromatics with a cooked, milky note, and Livarot Cheese is closer to pungent animalian.

What is Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

Which should I choose, Gouda Cheese or Livarot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged, while Livarot Cheese is chewy, melts in the mouth.