Livno Cheese vs Montasio Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.
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 Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
What's the Difference Between Livno Cheese and Montasio Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Montasio Cheese (Italy)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Montasio Cheese (cow's milk)
- Milk treatment: Livno Cheese (Heated), Montasio Cheese (unpasteurized)
- Texture: Livno Cheese (Solid), Montasio Cheese (Elastic to crumbly and hard)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)
Side-by-Side Comparison
| Livno Cheese | Montasio Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Italy |
| Specific Origin | Livno Area | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto |
| Milk Type | Sheep’s and cow’s milk | Cow's milk |
| Milk Treatment | Heated | Unpasteurized |
| Texture | Solid | Elastic to crumbly and hard |
| Rind | — | Natural |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months |
| Taste | Mildly milky sour, moderately salty and piquant | Mild, creamy, and fruity to savory, piquant, with hints of spice |
Taste Comparison: Does Livno Cheese Taste Like Montasio Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Montasio Cheese's aromatic, pleasant. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. 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 Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Can You Substitute Livno Cheese for Montasio Cheese?
Livno Cheese can stand in for Montasio 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 elastic to crumbly and hard. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.
Which Is Better, Livno Cheese or Montasio 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 elastic to crumbly and hard profile, Montasio Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.
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Frequently Asked Questions
Is Livno Cheese the same as Montasio Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Montasio Cheese comes from Italy. Livno Cheese is made from cow and sheep milk; Montasio 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%), Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Is Livno Cheese similar to Montasio Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Montasio Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Montasio Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Montasio Cheese is closer to aromatic, pleasant.
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 Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
Which should I choose, Livno Cheese or Montasio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Montasio Cheese is elastic to crumbly and hard.