Livno Cheese vs Myzithra Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Myzithra Cheese is soft, whey and made from goat or sheep milk, originating in Greece.
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 Myzithra Cheese?
Mizithra is a Greek whey cheese made from sheep's or goat's milk and whey, produced mainly on Crete. It is sold fresh and soft like ricotta, or salted and dried into the grating cheese Greeks sprinkle over hot pasta.
What's the Difference Between Livno Cheese and Myzithra Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Myzithra Cheese (Greece)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Myzithra Cheese (goat's or sheep's milk)
- Milk treatment: Livno Cheese (Heated), Myzithra Cheese (raw)
- Texture: Livno Cheese (Solid), Myzithra Cheese (soft, whey)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Myzithra Cheese (a few days for the fresh form)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Myzithra Cheese (mild)
Side-by-Side Comparison
| Livno Cheese | Myzithra Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Greece |
| Specific Origin | Livno Area | Crete, Greece |
| Milk Type | Sheep’s and cow’s milk | Goat's or sheep's milk |
| Milk Treatment | Heated | Raw |
| Texture | Solid | Soft, whey |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | A few days for the fresh form |
| Taste | Mildly milky sour, moderately salty and piquant | Mild |
Taste Comparison: Does Livno Cheese Taste Like Myzithra Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Myzithra Cheese brings mild character. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Myzithra Cheese leans toward almost sweet and milky when fresh. 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 Myzithra Cheese at a few days for the fresh form.
Can You Substitute Livno Cheese for Myzithra Cheese?
Livno Cheese can stand in for Myzithra 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 soft, whey. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Myzithra Cheese brings mild notes.
Which Is Better, Livno Cheese or Myzithra 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 soft, whey profile, Myzithra Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Myzithra Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Livno Cheese the same as Myzithra Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Myzithra Cheese comes from Greece. Livno Cheese is made from cow and sheep milk; Myzithra Cheese uses goat or sheep. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Myzithra Cheese a few days for the fresh form.
Is Livno Cheese similar to Myzithra Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Myzithra Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Myzithra Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Myzithra Cheese is mild.
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 Myzithra Cheese made of?
Myzithra Cheese is made from goat or sheep milk (raw). It's typically aged a few days for the fresh form. It originates in Greece.
Which should I choose, Livno Cheese or Myzithra Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Myzithra Cheese is soft, whey.