Kalathaki Limnou Cheese vs Livno Cheese
Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.
What Is Kalathaki Limnou Cheese?
Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.
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 Kalathaki Limnou Cheese and Livno Cheese?
- Origin: Kalathaki Limnou Cheese (Greece), Livno Cheese (Bosnia and Herzegovina)
- Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Livno Cheese (Sheep’s and cow’s milk)
- Milk treatment: Kalathaki Limnou Cheese (Pasteurized), Livno Cheese (Heated)
- Texture: Kalathaki Limnou Cheese (Soft), Livno Cheese (Solid)
- Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
- Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Livno Cheese (Mildly milky sour, moderately salty and piquant)
Side-by-Side Comparison
| Kalathaki Limnou Cheese | Livno Cheese | |
|---|---|---|
| Country of Origin | Greece | Bosnia And Herzegovina |
| Specific Origin | Lemnos, Aegean Sea | Livno Area |
| Milk Type | Pasteurized sheep's milk, Goat’s milk (up to 30%) | Sheep’s and cow’s milk |
| Milk Treatment | Pasteurized | Heated |
| Texture | Soft | Solid |
| Rind | No external rind | — |
| Aging | Three weeks at 14-18°C, then at least two months at <6°C | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) |
| Taste | Pleasant, slightly acidic | Mildly milky sour, moderately salty and piquant |
Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Livno Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Kalathaki Limnou Cheese offers rich, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Kalathaki Limnou Cheese shows soft, white cheese with a slightly acidic taste and rich aroma. carries marks of the baskets used., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c 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 Kalathaki Limnou Cheese for Livno Cheese?
Kalathaki Limnou 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, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.
Which Is Better, Kalathaki Limnou 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 Kalathaki Limnou Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.
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Frequently Asked Questions
Is Kalathaki Limnou Cheese the same as Livno Cheese?
No, they're distinct cheeses. Kalathaki Limnou Cheese originates in Greece, while Livno Cheese comes from Bosnia and Herzegovina. Kalathaki Limnou Cheese is made from goat or sheep milk; Livno Cheese uses cow and sheep. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).
Is Kalathaki Limnou Cheese similar to Livno Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kalathaki Limnou Cheese for Livno Cheese?
You can, but expect a shift in richness and milk character.
Does Kalathaki Limnou Cheese taste like Livno Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Kalathaki Limnou Cheese leans rich, and Livno Cheese is closer to pleasant and characteristic.
What is Kalathaki Limnou Cheese made of?
Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.
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, Kalathaki Limnou Cheese or Livno Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Livno Cheese is solid.