Livno Cheese vs Raclette du Valais Cheese

Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.

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 Raclette du Valais Cheese?

Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.

What's the Difference Between Livno Cheese and Raclette du Valais Cheese?

• Origin: Livno Cheese (Bosnia and Herzegovina), Raclette du Valais Cheese (Switzerland)
• Milk type: Livno Cheese (Sheep's and cow's milk), Raclette du Valais Cheese (Cow's milk)
• Milk treatment: Livno Cheese (Heated), Raclette du Valais Cheese (Raw)
• Texture: Livno Cheese (Solid), Raclette du Valais Cheese (Semi-hard)
• Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
• Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

Taste Comparison: Does Livno Cheese Taste Like Raclette du Valais Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. 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 Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Livno Cheese for Raclette du Valais Cheese?

Livno Cheese can stand in for Raclette du Valais 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. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Livno Cheese or Raclette du Valais 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 profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Frequently Asked Questions

Is Livno Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Raclette du Valais Cheese comes from Switzerland. Livno Cheese is made from cow and sheep milk; Raclette du Valais 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%), Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Livno Cheese similar to Raclette du Valais Cheese?

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

Can I substitute Livno Cheese for Raclette du Valais Cheese?

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

Does Livno Cheese taste like Raclette du Valais Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

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 Raclette du Valais Cheese made of?

Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.

Which should I choose, Livno Cheese or Raclette du Valais Cheese?

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