Livno Cheese vs Pecorino Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Pecorino Cheese is hard and made from sheep 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 Pecorino Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
What's the Difference Between Livno Cheese and Pecorino Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Pecorino Cheese (Italy)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Pecorino Cheese (sheep's milk)
- Texture: Livno Cheese (Solid), Pecorino Cheese (hard)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Pecorino Cheese (fresco, semi-stagionato or stagionato)
Side-by-Side Comparison
| Livno Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | Italy |
| Specific Origin | Livno Area | Italy |
| Milk Type | Sheep’s and cow’s milk | Sheep's milk |
| Milk Treatment | Heated | — |
| Texture | Solid | Hard |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | Fresco, semi-stagionato or stagionato |
| Taste | Mildly milky sour, moderately salty and piquant | — |
Taste Comparison: Does Livno Cheese Taste Like Pecorino Cheese?
Their flavor profiles are distinct. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. 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 Cheese at fresco, semi-stagionato or stagionato.
Can You Substitute Livno Cheese for Pecorino Cheese?
Livno Cheese can stand in for Pecorino 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.
Which Is Better, Livno Cheese or Pecorino 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 Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Livno Cheese the same as Pecorino Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Pecorino Cheese comes from Italy. Livno Cheese is made from cow and sheep milk; Pecorino 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 Cheese fresco, semi-stagionato or stagionato.
Is Livno Cheese similar to Pecorino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Pecorino Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Pecorino Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
Which should I choose, Livno Cheese or Pecorino Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Pecorino Cheese is hard.