Livno Cheese vs Tomme Cheese
Livno Cheese is a solid cow and sheep-milk cheese from Bosnia and Herzegovina, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 Tomme Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Livno Cheese and Tomme Cheese?
- Origin: Livno Cheese (Bosnia and Herzegovina), Tomme Cheese (France and Switzerland)
- Milk type: Livno Cheese (Sheep’s and cow’s milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Livno Cheese (Heated), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Livno Cheese (Solid), Tomme Cheese (Creamy, pliable)
- Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Tomme Cheese (Varied)
Side-by-Side Comparison
| Livno Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Bosnia And Herzegovina | France And Switzerland |
| Specific Origin | Livno Area | France, Switzerland, United States |
| Milk Type | Sheep’s and cow’s milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Heated | Pasteurized or unpasteurized |
| Texture | Solid | Creamy, pliable |
| Rind | — | Grayish natural |
| Aging | 6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%) | — |
| Taste | Mildly milky sour, moderately salty and piquant | Varied |
Taste Comparison: Does Livno Cheese Taste Like Tomme Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Tomme Cheese brings varied character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Tomme Cheese's milky. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Livno Cheese for Tomme Cheese?
Livno Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Tomme Cheese brings varied notes.
Which Is Better, Livno Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Tomme Cheese fits dishes calling for varied.
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Frequently Asked Questions
Is Livno Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Tomme Cheese comes from France and Switzerland. Livno Cheese is made from cow and sheep milk; Tomme Cheese uses cow, goat, or sheep.
Is Livno Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Livno Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Livno Cheese taste like Tomme Cheese?
Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Tomme Cheese is varied. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Tomme Cheese is closer to milky.
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 Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
Which should I choose, Livno Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Tomme Cheese is creamy, pliable.