Havarti Cheese vs Livno Cheese

Q: Is Havarti Cheese the same as Livno Cheese?

No. Havarti Cheese and Livno Cheese are distinct cheeses from Denmark 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 Havarti Cheese for Livno Cheese?

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

Q: Which should I choose, Havarti 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.

Havarti Cheese is a smooth cow-milk cheese from Denmark, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Havarti Cheese?

Havarti is a semisoft Danish cow's milk cheese, mild and buttery with very small irregular eyes running through a rindless, cream to yellow paste. It slices, grills, and melts, and the EU reserved the name for Denmark in 2019.

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 Havarti Cheese and Livno Cheese?

Origin: Havarti Cheese (Denmark), Livno Cheese (Bosnia and Herzegovina)
Milk type: Havarti Cheese (cow's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Havarti Cheese (pasteurized), Livno Cheese (Heated)
Texture: Havarti Cheese (Smooth), Livno Cheese (Solid)
Aging: Havarti Cheese (about 3 months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Havarti Cheese (Mild, buttery), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Havarti Cheese	Livno Cheese
Country of Origin	Denmark	Bosnia And Herzegovina
Specific Origin	Denmark	Livno Area
Milk Type	Cow's milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized	Heated
Texture	Smooth	Solid
Rind	Rindless	—
Aging	About 3 months	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Mild, buttery	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Havarti Cheese Taste Like Livno Cheese?

Havarti Cheese reads as mild, buttery, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Havarti Cheese offers buttery, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Havarti Cheese shows mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Havarti Cheese at about 3 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 Havarti Cheese for Livno Cheese?

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

Which Is Better, Havarti Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth cheese, go with Havarti Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Havarti Cheese suits recipes that want mild, buttery 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 Havarti Cheese the same as Livno Cheese?

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

Is Havarti Cheese similar to Livno Cheese?

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

Can I substitute Havarti Cheese for Livno Cheese?

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

Does Havarti Cheese taste like Livno Cheese?

Havarti Cheese reads as mild, buttery, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Havarti Cheese leans buttery, and Livno Cheese is closer to pleasant and characteristic.

What is Havarti Cheese made of?

Havarti Cheese is made from cow milk (pasteurized). It's typically aged about 3 months. It originates in Denmark.

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, Havarti Cheese or Livno Cheese?

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