Livno Cheese vs Urdă Cheese

Q: Is Livno Cheese the same as Urdă Cheese?

No. Livno Cheese and Urdă Cheese are distinct cheeses from Bosnia and Herzegovina and Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Livno Cheese for Urdă Cheese?

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

Q: Which should I choose, Livno Cheese or Urdă 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 Urdă Cheese is creamy, delicate and made from cow, goat, or sheep milk, originating in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

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 Urdă Cheese?

Urdă is a whey cheese made across Southeast Europe and in Hungary by boiling the whey drained from other cheeses. The paste is finely grained and silky, and most of it ends up in desserts and filled pastries.

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

Origin: Livno Cheese (Bosnia and Herzegovina), Urdă Cheese (Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Urdă Cheese (cow's, goat's or sheep's milk)
Milk treatment: Livno Cheese (Heated), Urdă Cheese (unpasteurized)
Texture: Livno Cheese (Solid), Urdă Cheese (Creamy, delicate)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Urdă Cheese (Up to 360 days)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Urdă Cheese (High quality)

Side-by-Side Comparison

	Livno Cheese	Urdă Cheese
Country of Origin	Bosnia And Herzegovina	Bulgaria, Hungary, Macedonia, Romania, Serbia And Ukraine
Specific Origin	Livno Area	North Pindos, Konitsa
Milk Type	Sheep’s and cow’s milk	Cow's, goat's or sheep's milk
Milk Treatment	Heated	Unpasteurized
Texture	Solid	Creamy, delicate
Rind	—	Yellowish
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	Up to 360 days
Taste	Mildly milky sour, moderately salty and piquant	High quality

Taste Comparison: Does Livno Cheese Taste Like Urdă Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Urdă Cheese brings high quality character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Urdă Cheese's fresh. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Urdă Cheese leans toward creamier and superior sensory qualities compared to mizithra. 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 Urdă Cheese at up to 360 days.

Can You Substitute Livno Cheese for Urdă Cheese?

Livno Cheese can stand in for Urdă 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, delicate. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Urdă Cheese brings high quality notes.

Which Is Better, Livno Cheese or Urdă 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, delicate profile, Urdă Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Urdă Cheese fits dishes calling for high quality.

Which is your favorite?

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Frequently Asked Questions

Is Livno Cheese the same as Urdă Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Urdă Cheese comes from Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine. Livno Cheese is made from cow and sheep milk; Urdă Cheese uses cow, goat, or sheep. Aging also differs: Livno Cheese is typically aged 6 to 12 weeks (54–59°f [12–15°c] and humidity of 70–85%), Urdă Cheese up to 360 days.

Is Livno Cheese similar to Urdă Cheese?

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

Can I substitute Livno Cheese for Urdă Cheese?

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

Does Livno Cheese taste like Urdă Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Urdă Cheese is high quality. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Urdă Cheese is closer to fresh.

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 Urdă Cheese made of?

Urdă Cheese is made from cow, goat, or sheep milk (unpasteurized). It's typically aged up to 360 days. It originates in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

Which should I choose, Livno Cheese or Urdă Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Urdă Cheese is creamy, delicate.