Livno Cheese vs Pérail Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Pérail Cheese is soft and made from sheep milk, originating in France.
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 Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Livno Cheese and Pérail Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Pérail Cheese (France)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Pérail Cheese (sheep)
- Texture: Livno Cheese (Solid), Pérail Cheese (soft)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Pérail Cheese (2 to 8 weeks)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Livno Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | France |
| Specific Origin | Livno Area | Aveyron, France |
| Milk Type | Sheep’s and cow’s milk | Sheep |
| Milk Treatment | Heated | — |
| Texture | Solid | Soft |
| Rind | — | Wrinkly, mainly Geotrichum candidum |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | 2 to 8 weeks |
| Taste | Mildly milky sour, moderately salty and piquant | Distinctly sheepy in older cheeses |
Taste Comparison: Does Livno Cheese Taste Like Pérail Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Pérail Cheese brings distinctly sheepy in older cheeses character. 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 Pérail Cheese at 2 to 8 weeks.
Can You Substitute Livno Cheese for Pérail Cheese?
Livno Cheese can stand in for Pérail 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 soft. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Livno Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Livno Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Pérail Cheese comes from France. Livno Cheese is made from cow and sheep milk; Pérail 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%), Pérail Cheese 2 to 8 weeks.
Is Livno Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Pérail Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Pérail Cheese is distinctly sheepy in older cheeses.
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 Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Livno Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Pérail Cheese is soft.