Livno Cheese vs Parmesan Cheese
Livno Cheese
Parmesan Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Parmesan Cheese is hard and made from cow milk, originating in Italy.
Buy Livno Cheese
Buy Parmesan Cheese
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 Parmesan Cheese?
Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.
What's the Difference Between Livno Cheese and Parmesan Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Parmesan Cheese (Italy)
- Milk type: Livno Cheese (Sheep's and cow's milk), Parmesan Cheese (Cow's milk)
- Milk treatment: Livno Cheese (Heated), Parmesan Cheese (unpasteurized)
- Texture: Livno Cheese (Solid), Parmesan Cheese (Hard)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Parmesan Cheese (minimum 12 months, average 2 years)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Parmesan Cheese (salty, savory)
Side-by-Side Comparison
| Livno Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Italy |
| Specific Origin | Livno Area | Parma And Reggio Emilia, Emilia-Romagna, Italy |
| Milk Type | Sheep's and cow's milk | Cow's milk |
| Milk Treatment | Heated | Unpasteurized |
| Texture | Solid | Hard |
| Rind | — | Natural |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | Minimum 12 months, average 2 years |
| Taste | Mildly milky sour, moderately salty and piquant | Salty, savory |
Taste Comparison: Does Livno Cheese Taste Like Parmesan Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Parmesan Cheese brings salty, savory character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Parmesan Cheese's nutty, strong. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. 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 Parmesan Cheese at minimum 12 months, average 2 years.
Can You Substitute Livno Cheese for Parmesan Cheese?
Livno Cheese can stand in for Parmesan 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 hard. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Parmesan Cheese brings salty, savory notes.
Which Is Better, Livno Cheese or Parmesan 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 hard profile, Parmesan Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Parmesan Cheese fits dishes calling for salty, savory.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Livno Cheese the same as Parmesan Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Parmesan Cheese comes from Italy. Livno Cheese is made from cow and sheep milk; Parmesan 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%), Parmesan Cheese minimum 12 months, average 2 years.
Is Livno Cheese similar to Parmesan Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Parmesan Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Parmesan Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Parmesan Cheese is salty, savory. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Parmesan Cheese is closer to nutty, strong.
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 Parmesan Cheese made of?
Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.
Which should I choose, Livno Cheese or Parmesan Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Parmesan Cheese is hard.