Livarot Cheese vs Mozzarella Cheese

Q: Is Livarot Cheese the same as Mozzarella Cheese?

No. Livarot Cheese and Mozzarella Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Livarot Cheese for Mozzarella Cheese?

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

Q: Which should I choose, Livarot Cheese or Mozzarella 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.

Livarot Cheese

Mozzarella Cheese

Livarot Cheese is a chewy, melts in the mouth cow-milk cheese from France, while Mozzarella Cheese is soft, creamy and made from cow, goat, sheep, or buffalo milk, originating in Italy.

What Is Livarot Cheese?

Livarot is a strong-smelling, washed-rind cheese from Normandy. It is nicknamed "The Colonel" because of the five strips of raffia that encircle the cheese, similar to the stripes on a French army colonel's uniform. This cheese has a spicy, pungent taste with a soft, creamy texture and a reddish-orange rind.

What Is Mozzarella Cheese?

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

What's the Difference Between Livarot Cheese and Mozzarella Cheese?

Origin: Livarot Cheese (France), Mozzarella Cheese (Italy)
Milk type: Livarot Cheese (cow's milk), Mozzarella Cheese (cow's, goat's, sheep's or water buffalo's milk)
Milk treatment: Livarot Cheese (unpasteurized), Mozzarella Cheese (Pasteurized)
Texture: Livarot Cheese (Chewy, Melts in the mouth), Mozzarella Cheese (Soft, creamy)
Rind: Livarot Cheese (Sticky, Orangey), Mozzarella Cheese (None)
Aging: Livarot Cheese (21 days), Mozzarella Cheese (Eaten fresh)
Taste: Livarot Cheese (Pungent), Mozzarella Cheese (Mild, milky)

Side-by-Side Comparison

	Livarot Cheese	Mozzarella Cheese
Country of Origin	France	Italy
Specific Origin	Normandy, Pays D’Auge	—
Milk Type	Cow's milk	Cow's, goat's, sheep's or water buffalo's milk
Milk Treatment	Unpasteurized	Pasteurized
Texture	Chewy, Melts in the mouth	Soft, creamy
Rind	Sticky, Orangey	None
Aging	21 days	Eaten fresh
Taste	Pungent	Mild, milky

Taste Comparison: Does Livarot Cheese Taste Like Mozzarella Cheese?

Livarot Cheese reads as pungent, while Mozzarella Cheese brings mild, milky character. On the nose, Livarot Cheese offers pungent animalian, contrasted with Mozzarella Cheese's mild. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Mozzarella Cheese leans toward made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Mozzarella Cheese at eaten fresh.

Can You Substitute Livarot Cheese for Mozzarella Cheese?

Livarot Cheese can stand in for Mozzarella Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect chewy, melts in the mouth bite and body where the recipe calls for soft, creamy. Flavor-wise, Livarot Cheese reads as pungent while Mozzarella Cheese brings mild, milky notes.

Which Is Better, Livarot Cheese or Mozzarella Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a chewy, melts in the mouth cheese, go with Livarot Cheese. For a soft, creamy profile, Mozzarella Cheese is the better fit. Flavor-wise, Livarot Cheese suits recipes that want pungent notes, while Mozzarella Cheese fits dishes calling for mild, milky.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Livarot Cheese the same as Mozzarella Cheese?

No, they're distinct cheeses. Livarot Cheese originates in France, while Mozzarella Cheese comes from Italy. Livarot Cheese is made from cow milk; Mozzarella Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Livarot Cheese is typically aged 21 days, Mozzarella Cheese eaten fresh.

Is Livarot Cheese similar to Mozzarella Cheese?

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

Can I substitute Livarot Cheese for Mozzarella Cheese?

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

Does Livarot Cheese taste like Mozzarella Cheese?

Livarot Cheese reads as pungent, while Mozzarella Cheese is mild, milky. Aromas also diverge. Livarot Cheese leans pungent animalian, and Mozzarella Cheese is closer to mild.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 21 days. It originates in France.

What is Mozzarella Cheese made of?

Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk (pasteurized), using calf's or microbial rennet. It's typically aged eaten fresh. It originates in Italy.

Which should I choose, Livarot Cheese or Mozzarella Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Mozzarella Cheese is soft, creamy.