Livno Cheese vs Pecorino Sardo Cheese
Livno Cheese
Pecorino Sardo Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Pecorino Sardo Cheese is hard and made from sheep milk, originating in Italy.
Buy Livno Cheese
Buy Pecorino Sardo 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 Pecorino Sardo Cheese?
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
What's the Difference Between Livno Cheese and Pecorino Sardo Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Pecorino Sardo Cheese (Italy)
- Milk type: Livno Cheese (Sheep's and cow's milk), Pecorino Sardo Cheese (Sheep's milk)
- Milk treatment: Livno Cheese (Heated), Pecorino Sardo Cheese (Pasteurized or Thermized)
- Texture: Livno Cheese (Solid), Pecorino Sardo Cheese (Hard)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)
Side-by-Side Comparison
| Livno Cheese | Pecorino Sardo Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Italy |
| Specific Origin | Livno Area | Sardinia |
| Milk Type | Sheep's and cow's milk | Sheep's milk |
| Milk Treatment | Heated | Pasteurized or Thermized |
| Texture | Solid | Hard |
| Rind | — | Pale yellow to mahogany |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | 20 to 60 days for Dolce, At least 60 days for Maturo |
| Taste | Mildly milky sour, moderately salty and piquant | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo |
Taste Comparison: Does Livno Cheese Taste Like Pecorino Sardo Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Pecorino Sardo Cheese's sheep's milk and hay for dolce. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Pecorino Sardo Cheese leans toward sharpness increases with longer maturation. 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 Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.
Can You Substitute Livno Cheese for Pecorino Sardo Cheese?
Livno Cheese can stand in for Pecorino Sardo 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 Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.
Which Is Better, Livno Cheese or Pecorino Sardo 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, Pecorino Sardo Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Pecorino Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Livno Cheese the same as Pecorino Sardo Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Pecorino Sardo Cheese comes from Italy. Livno Cheese is made from cow and sheep milk; Pecorino Sardo Cheese uses sheep. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Pecorino Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.
Is Livno Cheese similar to Pecorino Sardo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Pecorino Sardo Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Pecorino Sardo Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Pecorino Sardo Cheese is closer to sheep's milk and hay for dolce.
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 Pecorino Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.
Which should I choose, Livno Cheese or Pecorino Sardo Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Pecorino Sardo Cheese is hard.