Limburger Cheese vs Livno Cheese
Limburger Cheese is a firm to spreadable cow-milk cheese from Belgium, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.
What Is Limburger Cheese?
Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.
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 Limburger Cheese and Livno Cheese?
- Origin: Limburger Cheese (Belgium), Livno Cheese (Bosnia and Herzegovina)
- Milk type: Limburger Cheese (Cow’s milk), Livno Cheese (Sheep’s and cow’s milk)
- Milk treatment: Limburger Cheese (raw), Livno Cheese (Heated)
- Texture: Limburger Cheese (Firm to spreadable), Livno Cheese (Solid)
- Aging: Limburger Cheese (3 months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
- Taste: Limburger Cheese (Meaty, farmyard), Livno Cheese (Mildly milky sour, moderately salty and piquant)
Side-by-Side Comparison
| Limburger Cheese | Livno Cheese | |
|---|---|---|
| Country of Origin | Belgium | Bosnia And Herzegovina |
| Specific Origin | Limburg, Allgäu | Livno Area |
| Milk Type | Cow’s milk | Sheep’s and cow’s milk |
| Milk Treatment | Raw | Heated |
| Texture | Firm to spreadable | Solid |
| Rind | Sticky, orange-brown | — |
| Aging | 3 months | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) |
| Taste | Meaty, farmyard | Mildly milky sour, moderately salty and piquant |
Taste Comparison: Does Limburger Cheese Taste Like Livno Cheese?
Limburger Cheese reads as meaty, farmyard, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Limburger Cheese at 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 Limburger Cheese for Livno Cheese?
Limburger Cheese can stand in for Livno Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to spreadable bite and body where the recipe calls for solid. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Livno Cheese brings mildly milky sour, moderately salty and piquant notes.
Which Is Better, Limburger 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 spreadable cheese, go with Limburger Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard notes, while Livno Cheese fits dishes calling for mildly milky sour, moderately salty and piquant.
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Frequently Asked Questions
Is Limburger Cheese the same as Livno Cheese?
No, they're distinct cheeses. Limburger Cheese originates in Belgium, while Livno Cheese comes from Bosnia and Herzegovina. Limburger Cheese is made from cow milk; Livno Cheese uses cow and sheep. Aging also differs: Limburger Cheese is typically aged 3 months, Livno Cheese 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%).
Is Limburger Cheese similar to Livno Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Limburger Cheese for Livno Cheese?
You can, but expect a shift in richness and milk character.
Does Limburger Cheese taste like Livno Cheese?
Limburger Cheese reads as meaty, farmyard, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Livno Cheese is closer to pleasant and characteristic.
What is Limburger Cheese made of?
Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.
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, Limburger Cheese or Livno Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Livno Cheese is solid.