Livno Cheese vs Red Leicester Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.
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 Red Leicester Cheese?
Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.
What's the Difference Between Livno Cheese and Red Leicester Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Red Leicester Cheese (United Kingdom)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Red Leicester Cheese (cow's milk)
- Milk treatment: Livno Cheese (Heated), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
- Texture: Livno Cheese (Solid), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Red Leicester Cheese (6 months (traditional), varies for industrial)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Red Leicester Cheese (caramel, sweet)
Side-by-Side Comparison
| Livno Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | United Kingdom |
| Specific Origin | Livno Area | Leicestershire |
| Milk Type | Sheep’s and cow’s milk | Cow's milk |
| Milk Treatment | Heated | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Texture | Solid | Hard, similar to Cheddar but more moist, crumbly |
| Rind | — | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | 6 months (traditional), varies for industrial |
| Taste | Mildly milky sour, moderately salty and piquant | Caramel, sweet |
Taste Comparison: Does Livno Cheese Taste Like Red Leicester Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Red Leicester Cheese brings caramel, sweet character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Red Leicester Cheese's mild. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. 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 Red Leicester Cheese at 6 months (traditional), varies for industrial.
Can You Substitute Livno Cheese for Red Leicester Cheese?
Livno Cheese can stand in for Red Leicester 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, similar to cheddar but more moist, crumbly. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Red Leicester Cheese brings caramel, sweet notes.
Which Is Better, Livno Cheese or Red Leicester 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, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.
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Frequently Asked Questions
Is Livno Cheese the same as Red Leicester Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Red Leicester Cheese comes from United Kingdom. Livno Cheese is made from cow and sheep milk; Red Leicester 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%), Red Leicester Cheese 6 months (traditional), varies for industrial.
Is Livno Cheese similar to Red Leicester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Red Leicester Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Red Leicester Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Red Leicester Cheese is closer to mild.
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 Red Leicester Cheese made of?
Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.
Which should I choose, Livno Cheese or Red Leicester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.