Idiazabal Cheese vs Livno Cheese

Q: Is Idiazabal Cheese the same as Livno Cheese?

No. Idiazabal Cheese and Livno Cheese are distinct cheeses from Spain 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 Idiazabal Cheese for Livno Cheese?

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

Q: Which should I choose, Idiazabal 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.

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and Livno Cheese?

Origin: Idiazabal Cheese (Spain), Livno Cheese (Bosnia and Herzegovina)
Milk type: Idiazabal Cheese (Sheep), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Idiazabal Cheese (Raw), Livno Cheese (Heated)
Texture: Idiazabal Cheese (Firm, slightly elastic), Livno Cheese (Solid)
Aging: Idiazabal Cheese (60 days), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Idiazabal Cheese (Intense, slightly piquant), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Idiazabal Cheese	Livno Cheese
Country of Origin	Spain	Bosnia And Herzegovina
Specific Origin	Basque Country, Navarre	Livno Area
Milk Type	Sheep	Sheep’s and cow’s milk
Milk Treatment	Raw	Heated
Texture	Firm, slightly elastic	Solid
Rind	Hard, smooth	—
Aging	60 days	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Intense, slightly piquant	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Idiazabal Cheese Taste Like Livno Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Idiazabal Cheese at 60 days 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 Idiazabal Cheese for Livno Cheese?

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

Which Is Better, Idiazabal Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, slightly elastic cheese, go with Idiazabal Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.

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Frequently Asked Questions

Is Idiazabal Cheese the same as Livno Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Livno Cheese comes from Bosnia and Herzegovina. Idiazabal Cheese is made from sheep milk; Livno Cheese uses cow and sheep. Aging also differs: Idiazabal Cheese is typically aged 60 days, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).

Is Idiazabal Cheese similar to Livno Cheese?

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

Can I substitute Idiazabal Cheese for Livno Cheese?

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

Does Idiazabal Cheese taste like Livno Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Livno Cheese is closer to pleasant and characteristic.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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, Idiazabal Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Livno Cheese is solid.