Livno Cheese vs Saint-Nectaire Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Saint-Nectaire Cheese is soft and tender 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 Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
What's the Difference Between Livno Cheese and Saint-Nectaire Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Saint-Nectaire Cheese (France)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
- Milk treatment: Livno Cheese (Heated), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
- Texture: Livno Cheese (Solid), Saint-Nectaire Cheese (Soft and tender)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Saint-Nectaire Cheese (At least twenty-eight days)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Saint-Nectaire Cheese (Delicate hazelnut)
Side-by-Side Comparison
| Livno Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | France |
| Specific Origin | Livno Area | Massif Du Sancy, Auvergne |
| Milk Type | Sheep’s and cow’s milk | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | Heated | Raw for fermier, pasteurized for laitier |
| Texture | Solid | Soft and tender |
| Rind | — | Washed-rind |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | At least twenty-eight days |
| Taste | Mildly milky sour, moderately salty and piquant | Delicate hazelnut |
Taste Comparison: Does Livno Cheese Taste Like Saint-Nectaire Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Saint-Nectaire Cheese brings delicate hazelnut character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Saint-Nectaire Cheese's grassy. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Saint-Nectaire Cheese leans toward nutty. 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 Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Livno Cheese for Saint-Nectaire Cheese?
Livno Cheese can stand in for Saint-Nectaire 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 and tender. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Saint-Nectaire Cheese brings delicate hazelnut notes.
Which Is Better, Livno Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.
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Frequently Asked Questions
Is Livno Cheese the same as Saint-Nectaire Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Saint-Nectaire Cheese comes from France. Livno Cheese is made from cow and sheep milk; Saint-Nectaire 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%), Saint-Nectaire Cheese at least twenty-eight days.
Is Livno Cheese similar to Saint-Nectaire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Saint-Nectaire Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Saint-Nectaire Cheese is delicate hazelnut. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Saint-Nectaire Cheese is closer to grassy.
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 Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Livno Cheese or Saint-Nectaire Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Saint-Nectaire Cheese is soft and tender.