Livno Cheese vs Reblochon Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow 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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Livno Cheese and Reblochon Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Reblochon Cheese (France)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Livno Cheese (Heated), Reblochon Cheese (Raw)
- Texture: Livno Cheese (Solid), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Reblochon Cheese (3 to 4 months)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Livno Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | France |
| Specific Origin | Livno Area | Haute-Savoie And Savoie |
| Milk Type | Sheep’s and cow’s milk | Raw whole cow’s milk |
| Milk Treatment | Heated | Raw |
| Texture | Solid | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | 3 to 4 months |
| Taste | Mildly milky sour, moderately salty and piquant | Creamy, nutty |
Taste Comparison: Does Livno Cheese Taste Like Reblochon Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Reblochon Cheese brings creamy, nutty character. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Livno Cheese for Reblochon Cheese?
Livno Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Livno Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Livno Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Reblochon Cheese comes from France. Livno Cheese is made from cow and sheep milk; Reblochon 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%), Reblochon Cheese 3 to 4 months.
Is Livno Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Reblochon Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Livno Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Reblochon Cheese is ivory-colored, creamy and supple.