Livno Cheese vs Penamellera Cheese

Q: Is Livno Cheese the same as Penamellera Cheese?

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

Q: Can I substitute Livno Cheese for Penamellera Cheese?

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

Q: Which should I choose, Livno Cheese or Penamellera 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 Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.

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 Penamellera Cheese?

Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.

What's the Difference Between Livno Cheese and Penamellera Cheese?

Origin: Livno Cheese (Bosnia and Herzegovina), Penamellera Cheese (Spain)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Penamellera Cheese (cow's, goat's and sheep's milk)
Milk treatment: Livno Cheese (Heated), Penamellera Cheese (pasteurized)
Texture: Livno Cheese (Solid), Penamellera Cheese (semi-hard, artisan)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Penamellera Cheese (10 to 15 days)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Penamellera Cheese (acidic, bitter, herbaceous)

Side-by-Side Comparison

	Livno Cheese	Penamellera Cheese
Country of Origin	Bosnia And Herzegovina	Spain
Specific Origin	Livno Area	Asturias, Spain
Milk Type	Sheep’s and cow’s milk	Cow's, goat's and sheep's milk
Milk Treatment	Heated	Pasteurized
Texture	Solid	Semi-hard, artisan
Rind	—	Natural
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	10 to 15 days
Taste	Mildly milky sour, moderately salty and piquant	Acidic, bitter, herbaceous

Taste Comparison: Does Livno Cheese Taste Like Penamellera Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Penamellera Cheese's aromatic, strong. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. 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 Penamellera Cheese at 10 to 15 days.

Can You Substitute Livno Cheese for Penamellera Cheese?

Livno Cheese can stand in for Penamellera 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, artisan. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Penamellera Cheese brings acidic, bitter, herbaceous notes.

Which Is Better, Livno Cheese or Penamellera 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, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.

Which is your favorite?

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Frequently Asked Questions

Is Livno Cheese the same as Penamellera Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Penamellera Cheese comes from Spain. Livno Cheese is made from cow and sheep milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Penamellera Cheese 10 to 15 days.

Is Livno Cheese similar to Penamellera Cheese?

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

Can I substitute Livno Cheese for Penamellera Cheese?

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

Does Livno Cheese taste like Penamellera Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?

Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.

Which should I choose, Livno Cheese or Penamellera Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Penamellera Cheese is semi-hard, artisan.