Livno Cheese vs Maroilles Cheese

Q: Is Livno Cheese the same as Maroilles Cheese?

No. Livno Cheese and Maroilles Cheese are distinct cheeses from Bosnia and Herzegovina and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Livno Cheese for Maroilles Cheese?

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

Q: Which should I choose, Livno Cheese or Maroilles 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.

Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Maroilles Cheese is semisoft and made from cow milk, originating in France.

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 Is Maroilles Cheese?

Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.

What's the Difference Between Livno Cheese and Maroilles Cheese?

Origin: Livno Cheese (Bosnia and Herzegovina), Maroilles Cheese (France)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Maroilles Cheese (cow's milk)
Milk treatment: Livno Cheese (Heated), Maroilles Cheese (pasteurized and unpasteurized)
Texture: Livno Cheese (Solid), Maroilles Cheese (Semisoft)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Maroilles Cheese (5 weeks for 25-oz size)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

	Livno Cheese	Maroilles Cheese
Country of Origin	Bosnia And Herzegovina	France
Specific Origin	Livno Area	Nord And Aisne
Milk Type	Sheep’s and cow’s milk	Cow's milk
Milk Treatment	Heated	Pasteurized and unpasteurized
Texture	Solid	Semisoft
Rind	—	Reddish-orange color
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	5 weeks for 25-oz size
Taste	Mildly milky sour, moderately salty and piquant	Creamy taste, powerful aroma

Taste Comparison: Does Livno Cheese Taste Like Maroilles Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Maroilles Cheese's cellars, wet brick, undergrowth. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Maroilles Cheese leans toward pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic. Aging plays into this as well. Livno Cheese at 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%) develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Livno Cheese for Maroilles Cheese?

Livno Cheese can stand in for Maroilles Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect solid bite and body where the recipe calls for semisoft. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Livno Cheese or Maroilles Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a solid cheese, go with Livno Cheese. For a semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Livno Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Maroilles Cheese comes from France. Livno Cheese is made from cow and sheep milk; Maroilles Cheese uses cow. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Maroilles Cheese 5 weeks for 25-oz size.

Is Livno Cheese similar to Maroilles Cheese?

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

Can I substitute Livno Cheese for Maroilles Cheese?

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

Does Livno Cheese taste like Maroilles Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Maroilles Cheese is closer to cellars, wet brick, undergrowth.

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.

What is Maroilles Cheese made of?

Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.

Which should I choose, Livno Cheese or Maroilles Cheese?

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