Livno Cheese vs Taleggio Cheese

Q: Is Livno Cheese the same as Taleggio Cheese?

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

Q: Can I substitute Livno Cheese for Taleggio Cheese?

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

Q: Which should I choose, Livno Cheese or Taleggio 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 Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow milk, originating in Italy.

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 Taleggio Cheese?

Taleggio is a semisoft Italian cheese with a washed, smear-ripened rind and a strong smell. The taste is milder than the aroma suggests, creamy and pale yellow inside, with an unusual fruity tang.

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

Origin: Livno Cheese (Bosnia and Herzegovina), Taleggio Cheese (Italy)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Taleggio Cheese (cow's milk)
Texture: Livno Cheese (Solid), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Livno Cheese	Taleggio Cheese
Country of Origin	Bosnia And Herzegovina	Italy
Specific Origin	Livno Area	Val Taleggio, Po Valley
Milk Type	Sheep’s and cow’s milk	Cow's milk
Milk Treatment	Heated	Heated to 90–95°F
Texture	Solid	Soft, slightly melting under the rind, firmer towards the center
Rind	—	Soft, thin, pinkish-red
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	At least 35 (up to 50) days
Taste	Mildly milky sour, moderately salty and piquant	Sweet, delicate, slightly sour

Taste Comparison: Does Livno Cheese Taste Like Taleggio Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Taleggio Cheese's herbaceous, aromatic. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. 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 Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Livno Cheese for Taleggio Cheese?

Livno Cheese can stand in for Taleggio 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, slightly melting under the rind, firmer towards the center. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Livno Cheese or Taleggio 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, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.

Which is your favorite?

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Frequently Asked Questions

Is Livno Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Taleggio Cheese comes from Italy. Livno Cheese is made from cow and sheep milk; Taleggio 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%), Taleggio Cheese at least 35 (up to 50) days.

Is Livno Cheese similar to Taleggio Cheese?

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

Can I substitute Livno Cheese for Taleggio Cheese?

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

Does Livno Cheese taste like Taleggio Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Taleggio Cheese is closer to herbaceous, aromatic.

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 Taleggio Cheese made of?

Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.

Which should I choose, Livno Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.