Livarot Cheese vs Scamorza Cheese

Q: Is Livarot Cheese the same as Scamorza Cheese?

No. Livarot Cheese and Scamorza 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 Scamorza Cheese?

In most recipes you can swap Livarot Cheese for Scamorza Cheese, though the result will shift in bite and mouthfeel.

Q: Does Livarot Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Livarot Cheese or Scamorza 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

Scamorza Cheese

Livarot Cheese is a chewy, melts in the mouth cow-milk cheese from France, while Scamorza Cheese is semi-soft and made from cow milk, originating in Italy.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

What Is Scamorza Cheese?

Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.

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

Origin: Livarot Cheese (France), Scamorza Cheese (Italy)
Texture: Livarot Cheese (Chewy, Melts in the mouth), Scamorza Cheese (semi-soft)
Rind: Livarot Cheese (Sticky, Orangey), Scamorza Cheese (natural)

Side-by-Side Comparison

	Livarot Cheese	Scamorza Cheese
Country of Origin	France	Italy
Specific Origin	Normandy, Pays D’Auge	Apulia And Calabria, Southern Italy
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Mostly pasteurized; only 12% raw	—
Texture	Chewy, Melts in the mouth	Semi-soft
Rind	Sticky, Orangey	Natural
Aging	21 days	—
Taste	Pungent	—

Taste Comparison: Does Livarot Cheese Taste Like Scamorza Cheese?

Their flavor profiles are distinct.

Can You Substitute Livarot Cheese for Scamorza Cheese?

In most recipes, Livarot Cheese and Scamorza Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect chewy, melts in the mouth bite and body where the recipe calls for semi-soft.

Which Is Better, Livarot Cheese or Scamorza 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 semi-soft profile, Scamorza Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Livarot Cheese the same as Scamorza Cheese?

No, they're distinct cheeses. Livarot Cheese originates in France, while Scamorza Cheese comes from Italy.

Is Livarot Cheese similar to Scamorza Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Livarot Cheese for Scamorza Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Livarot Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

What is Scamorza Cheese made of?

Scamorza Cheese is made from cow milk. It originates in Italy.

Which should I choose, Livarot Cheese or Scamorza Cheese?

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