Livno Cheese vs Mimolette Cheese

Q: Is Livno Cheese the same as Mimolette Cheese?

No. Livno Cheese and Mimolette 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 Mimolette Cheese?

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

Q: Which should I choose, Livno Cheese or Mimolette 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 Mimolette Cheese is smooth, creamy body 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 Mimolette Cheese?

Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.

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

Origin: Livno Cheese (Bosnia and Herzegovina), Mimolette Cheese (France)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Mimolette Cheese (Cow's milk)
Milk treatment: Livno Cheese (Heated), Mimolette Cheese (Pasteurized)
Texture: Livno Cheese (Solid), Mimolette Cheese (Smooth, creamy body)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Mimolette Cheese (6 weeks to 24 months)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

	Livno Cheese	Mimolette Cheese
Country of Origin	Bosnia And Herzegovina	France
Specific Origin	Livno Area	Flanders Area Of Pas-De-Calais
Milk Type	Sheep’s and cow’s milk	Cow's milk
Milk Treatment	Heated	Pasteurized
Texture	Solid	Smooth, creamy body
Rind	—	Natural
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	6 weeks to 24 months
Taste	Mildly milky sour, moderately salty and piquant	Sweet, less acidic, fruity, nutty, caramel

Taste Comparison: Does Livno Cheese Taste Like Mimolette Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Mimolette Cheese's butterscotch. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Mimolette Cheese leans toward mature: dense, waxy, hints of butterscotch; young: mild. 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 Mimolette Cheese at 6 weeks to 24 months.

Can You Substitute Livno Cheese for Mimolette Cheese?

Livno Cheese can stand in for Mimolette 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 smooth, creamy body. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

Which Is Better, Livno Cheese or Mimolette 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 smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Which is your favorite?

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Frequently Asked Questions

Is Livno Cheese the same as Mimolette Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Mimolette Cheese comes from France. Livno Cheese is made from cow and sheep milk; Mimolette 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%), Mimolette Cheese 6 weeks to 24 months.

Is Livno Cheese similar to Mimolette Cheese?

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

Can I substitute Livno Cheese for Mimolette Cheese?

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

Does Livno Cheese taste like Mimolette Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Mimolette Cheese is closer to butterscotch.

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 Mimolette Cheese made of?

Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. It originates in France.

Which should I choose, Livno Cheese or Mimolette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Mimolette Cheese is smooth, creamy body.