Livno Cheese vs Roquefort Cheese

Q: Is Livno Cheese the same as Roquefort Cheese?

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

Q: Can I substitute Livno Cheese for Roquefort Cheese?

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

Q: Which should I choose, Livno Cheese or Roquefort 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 Roquefort Cheese is moist, very creamy 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

Origin: Livno Cheese (Bosnia and Herzegovina), Roquefort Cheese (France)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Roquefort Cheese (sheep's milk)
Milk treatment: Livno Cheese (Heated), Roquefort Cheese (unpasteurized)
Texture: Livno Cheese (Solid), Roquefort Cheese (Moist, very creamy)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Livno Cheese	Roquefort Cheese
Country of Origin	Bosnia And Herzegovina	France
Specific Origin	Livno Area	Roquefort-Sur-Soulzon, South Of France
Milk Type	Sheep’s and cow’s milk	Sheep's milk
Milk Treatment	Heated	Unpasteurized
Texture	Solid	Moist, very creamy
Rind	—	None
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	Minimum of 90 days, average of 5 months
Taste	Mildly milky sour, moderately salty and piquant	Mild to strong

Taste Comparison: Does Livno Cheese Taste Like Roquefort Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Roquefort Cheese brings mild to strong character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Roquefort Cheese's sweet. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. 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 Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Livno Cheese for Roquefort Cheese?

Livno Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Roquefort Cheese brings mild to strong notes.

Which Is Better, Livno Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Roquefort Cheese fits dishes calling for mild to strong.

Which is your favorite?

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Frequently Asked Questions

Is Livno Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Roquefort Cheese comes from France. Livno Cheese is made from cow and sheep milk; Roquefort 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%), Roquefort Cheese minimum of 90 days, average of 5 months.

Is Livno Cheese similar to Roquefort Cheese?

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

Can I substitute Livno Cheese for Roquefort Cheese?

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

Does Livno Cheese taste like Roquefort Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Roquefort Cheese is mild to strong. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Livno Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Roquefort Cheese is moist, very creamy.