Livno Cheese vs Valençay Cheese

Q: Is Livno Cheese the same as Valençay Cheese?

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

Q: Can I substitute Livno Cheese for Valençay Cheese?

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

Q: Which should I choose, Livno Cheese or Valençay 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 Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly and made from goat milk, originating in France.

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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 Valençay Cheese?

Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.

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

Origin: Livno Cheese (Bosnia and Herzegovina), Valençay Cheese (France)
Milk type: Livno Cheese (Sheep’s and cow’s milk), Valençay Cheese (goat’s milk)
Milk treatment: Livno Cheese (Heated), Valençay Cheese (Raw)
Texture: Livno Cheese (Solid), Valençay Cheese (Fresh: fine and creamy; Mature: slightly crumbly)
Aging: Livno Cheese (6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)), Valençay Cheese (From the 11th day)
Taste: Livno Cheese (Mildly milky sour, moderately salty and piquant), Valençay Cheese (Goat, undergrowth, floral hints)

Side-by-Side Comparison

	Livno Cheese	Valençay Cheese
Country of Origin	Bosnia And Herzegovina	France
Specific Origin	Livno Area	Province Of Berry, Centered On The Indre Department
Milk Type	Sheep’s and cow’s milk	Goat’s milk
Milk Treatment	Heated	Raw
Texture	Solid	Fresh: fine and creamy; Mature: slightly crumbly
Rind	—	Ash-covered thin
Aging	6 to 12 weeks (54–59°F [12–15°C] and humidity of 70–85%)	From the 11th day
Taste	Mildly milky sour, moderately salty and piquant	Goat, undergrowth, floral hints

Taste Comparison: Does Livno Cheese Taste Like Valençay Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Valençay Cheese brings goat, undergrowth, floral hints character. On the nose, Livno Cheese offers pleasant and characteristic, contrasted with Valençay Cheese's slight aroma of goat and undergrowth, floral hints. More specifically, Livno Cheese shows characteristic for sheep’s milk cheeses, while Valençay Cheese leans toward lactic flavor, fresh nuts to dried fruit, hints of fruit and hay. 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 Valençay Cheese at from the 11th day.

Can You Substitute Livno Cheese for Valençay Cheese?

Livno Cheese can stand in for Valençay 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 fresh: fine and creamy; mature: slightly crumbly. Flavor-wise, Livno Cheese reads as mildly milky sour, moderately salty and piquant while Valençay Cheese brings goat, undergrowth, floral hints notes.

Which Is Better, Livno Cheese or Valençay 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 fresh: fine and creamy; mature: slightly crumbly profile, Valençay Cheese is the better fit. Flavor-wise, Livno Cheese suits recipes that want mildly milky sour, moderately salty and piquant notes, while Valençay Cheese fits dishes calling for goat, undergrowth, floral hints.

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Frequently Asked Questions

Is Livno Cheese the same as Valençay Cheese?

No, they're distinct cheeses. Livno Cheese originates in Bosnia and Herzegovina, while Valençay Cheese comes from France. Livno Cheese is made from cow and sheep milk; Valençay 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%), Valençay Cheese from the 11th day.

Is Livno Cheese similar to Valençay Cheese?

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

Can I substitute Livno Cheese for Valençay Cheese?

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

Does Livno Cheese taste like Valençay Cheese?

Livno Cheese reads as mildly milky sour, moderately salty and piquant, while Valençay Cheese is goat, undergrowth, floral hints. Aromas also diverge. Livno Cheese leans pleasant and characteristic, and Valençay Cheese is closer to slight aroma of goat and undergrowth, floral hints.

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 Valençay Cheese made of?

Valençay Cheese is made from goat milk (raw), using small amount rennet. It's typically aged from the 11th day. It originates in France.

Which should I choose, Livno Cheese or Valençay Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livno Cheese is solid, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly.