Gouda Cheese vs Livno Cheese

Q: Is Gouda Cheese the same as Livno Cheese?

No. Gouda 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 Gouda Cheese for Livno Cheese?

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

Q: Which should I choose, Gouda 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.

Gouda Cheese is a solid and springy; smooth when young, firm and crumbly when aged cow-milk cheese from Netherlands, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

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 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 Gouda Cheese and Livno Cheese?

Origin: Gouda Cheese (Netherlands), Livno Cheese (Bosnia and Herzegovina)
Milk type: Gouda Cheese (cow's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Gouda Cheese (pasteurized or unpasteurized), Livno Cheese (Heated)
Texture: Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged), Livno Cheese (Solid)
Aging: Gouda Cheese (4 weeks to 21 months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Gouda Cheese (Sweet to nutty), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Gouda Cheese	Livno Cheese
Country of Origin	Netherlands	Bosnia And Herzegovina
Specific Origin	Southern Holland	Livno Area
Milk Type	Cow's milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized or unpasteurized	Heated
Texture	Solid and springy; smooth when young, firm and crumbly when aged	Solid
Rind	Durable	—
Aging	4 weeks to 21 months	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Sweet to nutty	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Gouda Cheese Taste Like Livno Cheese?

Gouda Cheese reads as sweet to nutty, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Gouda Cheese offers sour aromatics with a cooked, milky note, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Gouda Cheese shows young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Gouda Cheese at 4 weeks to 21 months 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 Gouda Cheese for Livno Cheese?

Gouda Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect solid and springy; smooth when young, firm and crumbly when aged bite and body where the recipe calls for solid. Flavor-wise, Gouda Cheese reads as sweet to nutty while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.

Which Is Better, Gouda Cheese or Livno 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 solid profile, Livno Cheese is the better fit. Flavor-wise, Gouda Cheese suits recipes that want sweet to nutty notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.

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Frequently Asked Questions

Is Gouda Cheese the same as Livno Cheese?

No, they're distinct cheeses. Gouda Cheese originates in Netherlands, while Livno Cheese comes from Bosnia and Herzegovina. Gouda Cheese is made from cow milk; Livno Cheese uses cow and sheep. Aging also differs: Gouda Cheese is typically aged 4 weeks to 21 months, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Gouda Cheese similar to Livno Cheese?

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

Can I substitute Gouda Cheese for Livno Cheese?

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

Does Gouda Cheese taste like Livno Cheese?

Gouda Cheese reads as sweet to nutty, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Gouda Cheese leans sour aromatics with a cooked, milky note, and Livno Cheese is closer to pleasant and characteristic.

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 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, Gouda Cheese or Livno 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 Livno Cheese is solid.