Livno Cheese vs Salers Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Salers Cheese is firm 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Livno Cheese and Salers Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Salers Cheese (France)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Salers Cheese (cow's milk)
- Milk treatment: Livno Cheese (Heated), Salers Cheese (unpasteurized)
- Texture: Livno Cheese (Solid), Salers Cheese (Firm)
- Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Salers Cheese (Minimum of three months, up to forty-five months)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Livno Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | France |
| Specific Origin | Livno Area | Salers, Massif Central |
| Milk Type | Sheep’s and cow’s milk | Cow's milk |
| Milk Treatment | Heated | Unpasteurized |
| Texture | Solid | Firm |
| Rind | — | Thick gray |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | Minimum of three months, up to forty-five months |
| Taste | Mildly milky sour, moderately salty and piquant | Strong-tasting |
Taste Comparison: Does Livno Cheese Taste Like Salers Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Salers Cheese brings strong-tasting character. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. 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 Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Livno Cheese for Salers Cheese?
Livno Cheese can stand in for Salers 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 firm. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Salers Cheese brings strong-tasting notes.
Which Is Better, Livno Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Livno Cheese the same as Salers Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Salers Cheese comes from France. Livno Cheese is made from cow and sheep milk; Salers 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%), Salers Cheese minimum of three months, up to forty-five months.
Is Livno Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Salers Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Salers Cheese is strong-tasting.
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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Livno Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Salers Cheese is firm.