Livno Cheese vs Queso de Murcia
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.
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 Queso de Murcia?
Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.
What's the Difference Between Livno Cheese and Queso de Murcia?
- Origin: Livno Cheese (Bosnia and Herzegovina), Queso de Murcia (Spain)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Queso de Murcia (Goat’s milk)
- Texture: Livno Cheese (Solid), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Livno Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Spain |
| Specific Origin | Livno Area | Murcia Region |
| Milk Type | Sheep’s and cow’s milk | Goat’s milk |
| Milk Treatment | Heated | — |
| Texture | Solid | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | — | None (fresh) / Hard, smooth (cured) |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Mildly milky sour, moderately salty and piquant | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Livno Cheese Taste Like Queso de Murcia?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). 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 Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Livno Cheese for Queso de Murcia?
Livno Cheese can stand in for Queso de Murcia in many dishes, but the switch will shift the overall character of the recipe. Expect solid bite and body where the recipe calls for soft and elastic (fresh) / firm and compact (cured). Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Livno Cheese or Queso de Murcia?
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 soft and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Queso de Murcia fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).
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Frequently Asked Questions
Is Livno Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Queso de Murcia comes from Spain. Livno Cheese is made from cow and sheep milk; Queso de Murcia uses goat. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Livno Cheese similar to Queso de Murcia?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Queso de Murcia?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Queso de Murcia?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
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 Queso de Murcia made of?
Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.
Which should I choose, Livno Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).