Livno Cheese vs Naboulsi Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
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 Naboulsi Cheese?
Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.
What's the Difference Between Livno Cheese and Naboulsi Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Naboulsi Cheese (goat's or sheep's milk)
- Milk treatment: Livno Cheese (Heated), Naboulsi Cheese (pasteurized)
- Texture: Livno Cheese (Solid), Naboulsi Cheese (semi-hard, brined)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Livno Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Middle East And Palestine |
| Specific Origin | Livno Area | Nablus, Palestine |
| Milk Type | Sheep’s and cow’s milk | Goat's or sheep's milk |
| Milk Treatment | Heated | Pasteurized |
| Texture | Solid | Semi-hard, brined |
| Rind | — | Natural |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | — |
| Taste | Mildly milky sour, moderately salty and piquant | Salty |
Taste Comparison: Does Livno Cheese Taste Like Naboulsi Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Naboulsi Cheese brings salty character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Naboulsi Cheese's fresh.
Can You Substitute Livno Cheese for Naboulsi Cheese?
Livno Cheese can stand in for Naboulsi 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 semi-hard, brined. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Naboulsi Cheese brings salty notes.
Which Is Better, Livno Cheese or Naboulsi 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 semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Naboulsi Cheese fits dishes calling for salty.
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Frequently Asked Questions
Is Livno Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Naboulsi Cheese comes from Middle East and Palestine. Livno Cheese is made from cow and sheep milk; Naboulsi Cheese uses goat or sheep.
Is Livno Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Naboulsi Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Naboulsi Cheese is salty. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Naboulsi Cheese is closer to fresh.
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 Naboulsi Cheese made of?
Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.
Which should I choose, Livno Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Naboulsi Cheese is semi-hard, brined.