Kasseri Cheese vs Livno Cheese

Q: Is Kasseri Cheese the same as Livno Cheese?

No. Kasseri Cheese and Livno Cheese are distinct cheeses from Greece 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 Kasseri Cheese for Livno Cheese?

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

Q: Which should I choose, Kasseri 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.

Kasseri Cheese is a firm to hard goat and sheep-milk cheese from Greece, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

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 Kasseri Cheese and Livno Cheese?

Origin: Kasseri Cheese (Greece), Livno Cheese (Bosnia and Herzegovina)
Milk type: Kasseri Cheese (goat's and sheep's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Livno Cheese (Heated)
Texture: Kasseri Cheese (Firm to hard), Livno Cheese (Solid)
Aging: Kasseri Cheese (at least 3 months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Kasseri Cheese (Rich), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Kasseri Cheese	Livno Cheese
Country of Origin	Greece	Bosnia And Herzegovina
Specific Origin	Thrace, Macedonia, Thessaly, Lesbos	Livno Area
Milk Type	Goat's and sheep's milk	Sheep’s and cow’s milk
Milk Treatment	Traditionally raw, increasingly pasteurized	Heated
Texture	Firm to hard	Solid
Rind	Develops as ages	—
Aging	At least 3 months	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Rich	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Kasseri Cheese Taste Like Livno Cheese?

Kasseri Cheese reads as rich, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Kasseri Cheese offers flowery, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Kasseri Cheese shows rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Kasseri Cheese at at least 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 Kasseri Cheese for Livno Cheese?

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

Which Is Better, Kasseri Cheese or Livno Cheese?

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

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

Is Kasseri Cheese similar to Livno Cheese?

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

Can I substitute Kasseri Cheese for Livno Cheese?

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

Does Kasseri Cheese taste like Livno Cheese?

Kasseri Cheese reads as rich, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Kasseri Cheese leans flowery, and Livno Cheese is closer to pleasant and characteristic.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. 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, Kasseri Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is firm to hard, while Livno Cheese is solid.