Livno Cheese vs Sainte-Maure de Touraine Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat 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 Sainte-Maure de Touraine Cheese?
Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.
What's the Difference Between Livno Cheese and Sainte-Maure de Touraine Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Sainte-Maure de Touraine Cheese (France)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Sainte-Maure de Touraine Cheese (goat’s milk)
- Milk treatment: Livno Cheese (Heated), Sainte-Maure de Touraine Cheese (Raw)
- Texture: Livno Cheese (Solid), Sainte-Maure de Touraine Cheese (semi-soft)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Sainte-Maure de Touraine Cheese (Minimum of ten days)
Side-by-Side Comparison
| Livno Cheese | Sainte-Maure de Touraine Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | France |
| Specific Origin | Livno Area | Indre-Et-Loire And Bordering Cantons |
| Milk Type | Sheep’s and cow’s milk | Goat’s milk |
| Milk Treatment | Heated | Raw |
| Texture | Solid | Semi-soft |
| Rind | — | Gray-blue |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | Minimum of ten days |
| Taste | Mildly milky sour, moderately salty and piquant | — |
Taste Comparison: Does Livno Cheese Taste Like Sainte-Maure de Touraine Cheese?
Their flavor profiles are distinct. 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 Sainte-Maure de Touraine Cheese at minimum of ten days.
Can You Substitute Livno Cheese for Sainte-Maure de Touraine Cheese?
Livno Cheese can stand in for Sainte-Maure de Touraine 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-soft.
Which Is Better, Livno Cheese or Sainte-Maure de Touraine 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-soft profile, Sainte-Maure de Touraine Cheese is the better fit.
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Frequently Asked Questions
Is Livno Cheese the same as Sainte-Maure de Touraine Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Sainte-Maure de Touraine Cheese comes from France. Livno Cheese is made from cow and sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Sainte-Maure de Touraine Cheese minimum of ten days.
Is Livno Cheese similar to Sainte-Maure de Touraine Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Sainte-Maure de Touraine Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Sainte-Maure de Touraine Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Sainte-Maure de Touraine Cheese made of?
Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.
Which should I choose, Livno Cheese or Sainte-Maure de Touraine Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Sainte-Maure de Touraine Cheese is semi-soft.