Jarlsberg Cheese vs Livno Cheese

Q: Is Jarlsberg Cheese the same as Livno Cheese?

No. Jarlsberg Cheese and Livno Cheese are distinct cheeses from Norway 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 Jarlsberg Cheese for Livno Cheese?

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

Q: Which should I choose, Jarlsberg 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.

Jarlsberg Cheese is a semihard cow-milk cheese from Norway, while Livno Cheese is solid and made from cow and sheep milk, originating in Bosnia and Herzegovina.

What Is Jarlsberg Cheese?

Jarlsberg is a mild Swiss-type cheese from Norway, made from cow's milk and named after Jarlsberg Manor. It is known for its buttery, slightly sweet and nutty flavor and its medium to large holes.

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 Jarlsberg Cheese and Livno Cheese?

Origin: Jarlsberg Cheese (Norway), Livno Cheese (Bosnia and Herzegovina)
Milk type: Jarlsberg Cheese (cow's milk), Livno Cheese (Sheep’s and cow’s milk)
Milk treatment: Jarlsberg Cheese (pasteurized), Livno Cheese (Heated)
Texture: Jarlsberg Cheese (Semihard), Livno Cheese (Solid)
Aging: Jarlsberg Cheese (Three months to twelve months), Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%))
Taste: Jarlsberg Cheese (Mild, sweet, nutty), Livno Cheese (Mildly milky sour, moderately salty and piquant)

Side-by-Side Comparison

	Jarlsberg Cheese	Livno Cheese
Country of Origin	Norway	Bosnia And Herzegovina
Specific Origin	Jarlsberg, Vestfold, Norway	Livno Area
Milk Type	Cow's milk	Sheep’s and cow’s milk
Milk Treatment	Pasteurized	Heated
Texture	Semihard	Solid
Rind	Plastic-covered	—
Aging	Three months to twelve months	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)
Taste	Mild, sweet, nutty	Mildly milky sour, moderately salty and piquant

Taste Comparison: Does Jarlsberg Cheese Taste Like Livno Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Livno Cheese brings mildly milky sour, moderately salty and piquant character. On the nose, Jarlsberg Cheese offers mild, buttery, contrasted with Livno Cheese's pleasant and characteristic. More specifically, Jarlsberg Cheese shows known for its mild, sweet, and nutty flavor and large eyes., while Livno Cheese leans toward characteristic for sheep’s milk cheeses. Aging plays into this as well. Jarlsberg Cheese at three months to twelve 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 Jarlsberg Cheese for Livno Cheese?

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

Which Is Better, Jarlsberg Cheese or Livno Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Jarlsberg Cheese. For a solid profile, Livno Cheese is the better fit. Flavor-wise, Jarlsberg Cheese suits recipes that want mild, sweet, nutty 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 Jarlsberg Cheese the same as Livno Cheese?

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

Is Jarlsberg Cheese similar to Livno Cheese?

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

Can I substitute Jarlsberg Cheese for Livno Cheese?

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

Does Jarlsberg Cheese taste like Livno Cheese?

Jarlsberg Cheese reads as mild, sweet, nutty, while Livno Cheese is mildly milky sour, moderately salty and piquant. Aromas also diverge. Jarlsberg Cheese leans mild, buttery, and Livno Cheese is closer to pleasant and characteristic.

What is Jarlsberg Cheese made of?

Jarlsberg Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged three months to twelve months. It originates in Norway.

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, Jarlsberg Cheese or Livno Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Jarlsberg Cheese is semihard, while Livno Cheese is solid.