Livno Cheese vs Parmigiano Reggiano Cheese

Q: Is Livno Cheese the same as Parmigiano Reggiano Cheese?

No. Livno Cheese and Parmigiano Reggiano Cheese are distinct cheeses from Bosnia and Herzegovina and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Livno Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Livno Cheese for Parmigiano Reggiano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Livno Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Livno Cheese and Parmigiano Reggiano Cheese?

Origin: Livno Cheese (Bosnia and Herzegovina), Parmigiano Reggiano Cheese (Italy)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Parmigiano Reggiano Cheese (Cow's milk)
Milk treatment: Livno Cheese (Heated), Parmigiano Reggiano Cheese (Raw)
Texture: Livno Cheese (Solid), Parmigiano Reggiano Cheese (Grainy, flaky)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Livno Cheese	Parmigiano Reggiano Cheese
Country of Origin	Bosnia And Herzegovina	Italy
Specific Origin	Livno Area	Emilia-Romagna Region
Milk Type	Sheep’s and cow’s milk	Cow's milk
Milk Treatment	Heated	Raw
Texture	Solid	Grainy, flaky
Rind	—	Hard
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	12 to 36 months
Taste	Mildly milky sour, moderately salty and piquant	Umami

Taste Comparison: Does Livno Cheese Taste Like Parmigiano Reggiano Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Parmigiano Reggiano Cheese brings umami character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. 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 Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Livno Cheese for Parmigiano Reggiano Cheese?

Livno Cheese can stand in for Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Livno Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Livno Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Parmigiano Reggiano Cheese comes from Italy. Livno Cheese is made from cow and sheep milk; Parmigiano Reggiano 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%), Parmigiano Reggiano Cheese 12 to 36 months.

Is Livno Cheese similar to Parmigiano Reggiano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Livno Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in richness and milk character.

Does Livno Cheese taste like Parmigiano Reggiano Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Livno Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Parmigiano Reggiano Cheese is grainy, flaky.